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Stuffed Cabbage Rolls on a Vegetable Bed

A comforting dish of cabbage rolls filled with ground meat and rice, baked on a vibrant vegetable bed, perfect for family dinners or impressing guests.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cabbage rolls
  • 1 head large head of green or Savoy cabbage Used as the wrapping for the rolls.
  • 1 lb ground meat (beef, turkey, or substitute) Choose your preferred ground meat.
  • 1 cup cooked rice Use white, brown, or wild rice.
  • 1 small onion, finely diced Adds flavor to the filling.
  • 2 cloves garlic, minced For added flavor in the filling.
  • 1 each egg (optional, for binding) Helps to bind the filling.
  • 1 teaspoon smoked paprika Gives a nice smoky flavor.
  • 1 teaspoon dried thyme Herb for additional flavor.
  • Salt and black pepper to taste Season to your preference.
For the sauce
  • 1 can (15 oz) crushed tomatoes Base of the sauce.
  • 1/2 cup tomato sauce For richness.
  • 1/4 cup chicken or vegetable broth Adds depth to the sauce.
  • 1 tablespoon Worcestershire sauce For a boost of flavor.
  • 1 teaspoon sugar (optional) Balances acidity of tomatoes.
  • 1/2 teaspoon garlic powder Enhances garlic flavor.
For the vegetable bed
  • 2 medium carrots, sliced Adds sweetness and texture.
  • 1 medium zucchini, chopped Adds texture and nutrition.
  • 1 each red bell pepper, sliced For color and sweetness.
  • 1 small onion, chopped Adds flavor.
  • 2 tablespoons olive oil For tossing the vegetables.
  • Optional seasonings: Salt, black pepper, Italian herbs To your taste preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
  2. 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.
  3. 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.
Assembly
  1. Take a cabbage leaf, spoon some filling onto it, and roll tightly, tucking in the sides to secure. Repeat until all filling is used.
  2. 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.
  3. Arrange the stuffed cabbage rolls on top of the vegetable bed.
  4. In a separate bowl, whisk together crushed tomatoes, tomato sauce, broth, Worcestershire sauce, sugar (if using), and garlic powder. Pour over the cabbage rolls.
Baking
  1. 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.
  2. Let the dish rest for a few minutes before serving.

Notes

Customize filling with varying meats or add diced veggies for nutrition. Can be made ahead and refrigerated before baking. Consider doubling the sauce ingredients for more sauce.