A delicious cabbage recipe from Giada De Laurentiis is this stuffed cabbage rolls, made easy within two hours using cabbage, ground chuck, crushed tomatoes, onions, and rice.

To make Giada Cabbage Rolls, start by simmering the sauce for 30 minutes. Prepare the cabbage leaves and filling, then bake at 350°F for an hour until cooked through and tender.

Seriously, this recipe is amazing! Give it a go, and make sure to comment below with your thoughts. Who knew cabbage could taste so good?

Can I Make Cabbage Rolls Ahead Of Time?

Absolutely! You can prepare Cabbage Rolls a day in advance. Simply assemble the rolls, cover them tightly, and store them in the fridge. When you’re ready to cook, just bake them as instructed for a fresh, delicious meal.

Giada Cabbage Rolls Ingredients

• 3 tablespoons of extra virgin olive oil
• 1 1/2 cups of chopped yellow onions (about 2 medium onions), divided
• 2 (28-ounce) cans of crushed tomatoes with their juice
• 1/4 cup of red wine vinegar
• 1/2 cup of light brown sugar, lightly packed
• 1/2 cup of raisins
• 1 1/2 teaspoons of kosher salt, divided
• 3/4 teaspoon of freshly ground black pepper, divided
• 1 large head of Savoy or green cabbage (about 2 1/2 to 3 pounds), including outer leaves

For the filling:

• 2 1/2 pounds of ground chuck
• 3 extra-large eggs, lightly beaten
• 1/2 cup of finely chopped yellow onions
• 1/2 cup of plain dried breadcrumbs
• 1/2 cup of uncooked white rice
• 1 teaspoon of minced fresh thyme leaves
• 1/2 teaspoon of freshly ground black pepper

How To Make Giada Cabbage Rolls

1. Heat the Oil: Heat the extra virgin olive oil in a large saucepan over medium-low heat. Add 1 1/2 cups of chopped onions (divided) and cook 1 cup of onions for 8 minutes, stirring occasionally, until they become translucent.
2. Prepare the Sauce: Add the crushed tomatoes, red wine vinegar, brown sugar, raisins, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to the saucepan. Bring to a boil, then lower the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
3. Boil the Cabbage: While the sauce simmers, bring a large pot of salted water to a boil. Remove the core of the cabbage with a paring knife. Immerse the whole cabbage in boiling water for 3–4 minutes, peeling off each leaf with tongs as soon as it becomes flexible. Set the leaves aside; you’ll need exactly 14 leaves for the rolls.
4. Mix the Filling: In a large bowl, combine the ground chuck, lightly beaten eggs, 1/2 cup of finely chopped onions, breadcrumbs, uncooked rice, minced thyme, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add 1 cup of the prepared sauce to the meat mixture and mix lightly with a fork until just combined.
5. Preheat Your Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
6. Assemble the Rolls: Pour 1 cup of the prepared sauce into the bottom of a large 6–7 quart Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife.
7. Fill and Roll: Place 1/3 to 1/2 cup of the filling in an oval shape near the rib edge of each cabbage leaf. Roll up the leaf toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce in the Dutch oven.
8. Layer and Add Sauce: Add more sauce and more cabbage rolls alternately until all rolls are in the pot. Pour the remaining sauce over the cabbage rolls.
9. Bake the Rolls: Cover the dish tightly with the lid and bake for 1 to 1 1/2 hours, or until the meat is cooked and the rice is tender. The internal temperature of the meat should reach 160°F (70°C). Serve hot.

Recipe Tips

• Use Fresh Cabbage: Fresh cabbage is easier to work with, and the leaves won’t tear as easily. So, get the freshest cabbage you can find at the store.
• Don’t Overfill: Overfilling the cabbage leaves makes them hard to roll and can cause them to burst. Keep the filling amount to about a third of a cup.
• Simmer The Sauce Well: Let the sauce simmer long enough for all the flavors to meld together nicely. A good 30 minutes should do the trick and make the sauce delicious.
• Taste As You Go: Always taste the filling before you start rolling the cabbage leaves. Adjust the seasonings to your liking for the best flavor.

Recipe Variations

• Turkey Cabbage Rolls: Substitute ground turkey for the ground chuck for a lighter version. It’s just as delicious and a bit leaner.
• Vegetarian Rolls: Skip the meat and use a mix of cooked lentils, rice, and finely chopped vegetables. This makes for a hearty and tasty vegetarian option.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes to the filling for a bit of heat. If you like your food spicy, this will give it a nice kick.
• Tomato Basil Twist: Add some fresh chopped basil and a bit of tomato paste to the sauce. This gives the sauce an extra depth of flavor and a fresh taste.

What To Serve With Cabbage Rolls

Serve your Cabbage Rolls with roasted garlic mashed potatoes, buttered asparagus spears, a fresh arugula salad, and some warm crusty bread.

You can also pair these rolls with creamy polenta, sautéed mushrooms, and a tangy cucumber dill salad for added crunch and flavor.

How To Store Leftover Cabbage Rolls

In The Fridge

Store your leftover cabbage rolls in an airtight container to keep them fresh. Place the container in the fridge and make sure the temperature is set below 40°F. Leftover cabbage rolls will stay good in the fridge for up to 4 days.

In The Freezer

You can store cabbage rolls in the freezer by placing them in a freezer-safe container. Be sure to separate the rolls with parchment paper to prevent them from sticking together. They will stay good in the freezer for up to 3 months.

How To Reheat Leftover Cabbage Rolls

Reheat your leftover cabbage rolls by placing them in a baking dish and covering it with foil. Bake at 350°F for about 25 minutes until heated through.

Alternatively, you can reheat them in the microwave on medium power for about three to four minutes.

Check out More Giada Recipes:

• Giada De Laurentiis Beef Stroganoff
• Giada De Laurentiis Beef Bourguignon
• Giada De Laurentiis Chicken Adobo