Stuffed cabbage rolls on a vegetable bed are a comforting and hearty dish that brings warmth to your table. These flavorful rolls are filled with a delicious mixture of ground meat and rice, all wrapped in tender cabbage leaves and baked to perfection. Nestled on a bed of vibrant vegetables, they not only taste great, but they also present beautifully! Whether you’re looking to impress guests at a dinner party or simply want something wholesome for your family dinner, this recipe is an excellent choice.
What You’ll Need for Stuffed Cabbage Rolls on a Vegetable Bed
Gather your ingredients to make this delightful dish:
- 1 large head of green or Savoy cabbage
- 1 lb ground meat (beef, turkey, or substitute)
- 1 cup cooked rice (white, brown, or wild)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 egg (optional, for binding)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 can (15 oz) crushed tomatoes
- 1/2 cup tomato sauce
- 1/4 cup chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional)
- 1/2 teaspoon garlic powder
- 2 medium carrots, sliced
- 1 medium zucchini, chopped
- 1 red bell pepper, sliced
- 1 small onion, chopped
- 2 tablespoons olive oil
- Optional seasonings: Salt, black pepper, Italian herbs
Step-by-Step Stuffed Cabbage Rolls Recipe
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a large baking dish to prevent sticking.
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Prepare the Cabbage: Bring a large pot of water to a boil. Submerge the cabbage head in the boiling water for about 5-7 minutes until the outer leaves soften. Carefully peel off the leaves and set aside.
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Make the Filling: In a mixing bowl, combine the ground meat, cooked rice, diced onion, minced garlic, egg (if using), smoked paprika, dried thyme, salt, and pepper. Mix well until everything is well incorporated.
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Assemble the Rolls: Take a cabbage leaf and spoon some of the filling onto it. Roll the leaf tightly, tucking in the sides as you go to secure the filling. Repeat this process until you have wrapped all the filling.
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Prepare the Vegetable Bed: In a large bowl, toss together the sliced carrots, chopped zucchini, sliced bell pepper, and chopped onion with olive oil and seasonings. Spread this mixture evenly in the bottom of the prepared baking dish.
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Arrange the Rolls: Place the stuffed cabbage rolls on top of the vegetable bed in the baking dish, arranging them neatly.
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Make the Sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, chicken or vegetable broth, Worcestershire sauce, sugar (if using), and garlic powder. Pour this sauce over the cabbage rolls, ensuring everything is well covered.
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Bake: Cover the baking dish with foil and bake for 45-50 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly and the cabbage is tender.
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Serve: Once done, let the dish rest for a few minutes before serving. Enjoy your stuffed cabbage rolls with the delicious vegetables and sauce!
How to Serve Stuffed Cabbage Rolls on a Vegetable Bed
To serve, carefully place a cabbage roll on a plate and spoon some of the vibrant vegetable mixture beside it. Drizzle extra sauce over the top for added flavor. These rolls go great with a slice of crusty bread or a simple green salad to balance the meal. A dollop of sour cream on top can also add a nice creamy touch!
Expert Tips for Stuffed Cabbage Rolls
- Customize the Filling: Feel free to mix and match the type of ground meat you use or try adding some diced veggies to the filling for extra nutrition.
- Make Ahead: You can prepare the rolls in advance and keep them in the refrigerator before baking. Just add a few extra minutes to the baking time if they go in cold.
- Extra Sauce: If you love sauce, consider doubling the sauce ingredients so you have plenty to spoon over the rolls and vegetables.
Stuffed Cabbage Rolls FAQs
Can I use a different type of cabbage?
Yes! While green or Savoy cabbage works best, you can experiment with other types like Napa cabbage, but cooking times may vary.
What if I don’t want to use meat?
You can easily substitute the ground meat with a plant-based alternative or even use a combination of beans and lentils for a delicious vegetarian option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Stuffed cabbage rolls on a vegetable bed are truly a dish that warms the heart. It’s a wonderful recipe to gather around with family and friends, sharing delicious bites and great conversation. I hope you give it a try! Enjoy the comfort and flavor in every bite!
Stuffed Cabbage Rolls on a Vegetable Bed
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
- Bring a large pot of water to a boil and submerge the cabbage head for about 5-7 minutes until softened. Carefully peel off the leaves and set aside.
- In a mixing bowl, combine ground meat, cooked rice, diced onion, minced garlic, egg (if using), smoked paprika, dried thyme, salt, and pepper. Mix well to combine.
- Take a cabbage leaf, spoon some filling onto it, and roll tightly, tucking in the sides to secure. Repeat until all filling is used.
- Toss together sliced carrots, chopped zucchini, sliced bell pepper, and chopped onion with olive oil and seasonings in a bowl. Spread this mixture in the bottom of the prepared baking dish.
- Arrange the stuffed cabbage rolls on top of the vegetable bed.
- In a separate bowl, whisk together crushed tomatoes, tomato sauce, broth, Worcestershire sauce, sugar (if using), and garlic powder. Pour over the cabbage rolls.
- Cover the dish with foil and bake for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until sauce is bubbly and cabbage is tender.
- Let the dish rest for a few minutes before serving.