Stuffed cabbage from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 106) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Green cabbage can be substituted for Savoy.

  • tiffany_huazfl on April 21, 2026

    Cooked well. I froze uncooked leftovers and later cooked them in a pressure cooker covered with 3c of veg broth (prob could have used less). 20 min High. NVR. I used a cream based gravy this time so I did not cook it with the sauce. Rather it was added later at plating.

  • anya_sf on November 02, 2021

    Normally I make Scandinavian stuffed cabbage (no tomato) and worried that these would be too sweet-sour, but the flavor was well-balanced. I made 1/2 recipe, but since I had to get a whole cabbage, I used slightly less filling in each and ended up with 12 (!) rolls. I sliced the unused cabbage center into wedges to cook on top of the rolls (why waste it?). Based on previous reviews, I baked the stuffed cabbage a little over 1.5 hours, by which time the meat and rice were cooked through.

  • andreathurm on February 03, 2015

    I had the same problem. The cabbage rolls cooked unevenly. After 1 hour, the one on top that I checked was totally raw. After 2 hours, the meat was cooked, but it was a bit hit or miss. Some of the rice was cooked and fluffy, some not. This also after reheating the next day. Arthur Schwartz in his "Jewish Home Cooking" suggests parboiling the rice for 3 minutes. I made his recipe years ago and I don't remember having the same problem. Both recipes are delicious.

  • Lnevva on December 29, 2014

    Rice didn't fluff properly - too al dente, so should try again.

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