These hearty Stuffed Cabbage Rolls are simmered to perfection in a rich tomato sauce, resting on a flavorful bed of roasted vegetables. This dish is savory, comforting, and a complete meal in one pan.
Ingredients:
| For the Cabbage Rolls |
Quantity |
| Large head of green or Savoy cabbage |
1 |
| Ground meat (beef, turkey, or substitute) |
1 lb |
| Cooked rice (white, brown, or wild) |
1 cup |
| Small onion, finely diced |
1 |
| Garlic, minced |
2 cloves |
| Egg |
1 (optional, for binding) |
| Smoked paprika |
1 teaspoon |
| Dried thyme |
1 teaspoon |
| Salt and black pepper |
To taste |
| For the Sauce |
Quantity |
| Crushed tomatoes |
1 can (15 oz) |
| Tomato sauce |
1/2 cup |
| Chicken or vegetable broth |
1/4 cup |
| Worcestershire sauce |
1 tablespoon |
| Sugar |
1 teaspoon (optional) |
| Garlic powder |
1/2 teaspoon |
| Salt and black pepper |
To taste |
| For the Vegetable Bed |
Quantity |
| Medium carrots, sliced |
2 |
| Medium zucchini, chopped |
1 |
| Red bell pepper, sliced |
1 |
| Small onion, chopped |
1 |
| Olive oil |
2 tablespoons |
| Optional seasonings |
Salt, black pepper, Italian herbs |
How To Make Stuffed Cabbage Rolls:
- Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or casserole pan.
- Step 2: Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage for 5–7 minutes until the outer leaves soften enough to be easily peeled off. Remove and set the softened leaves aside to cool. Repeat until you have about 8–10 large leaves for stuffing.
- Step 3: Make the Filling: In a mixing bowl, combine the 1 lb ground meat, 1 cup cooked rice, diced onion, minced garlic, egg (if using), 1 teaspoon smoked paprika, 1 teaspoon dried thyme, salt, and black pepper. Mix until everything is evenly combined.
- Step 4: Assemble the Cabbage Rolls: Place a cabbage leaf on a flat surface and spoon about 2–3 tablespoons of the filling onto the center. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
- Step 5: Prepare the Vegetable Bed: In a mixing bowl, toss the sliced carrots, zucchini, bell pepper, and onion with 2 tablespoons olive oil and optional seasonings. Spread the vegetables evenly across the bottom of the prepared baking dish.
- Step 6: Assemble and Bake: Arrange the stuffed cabbage rolls on top of the vegetable bed. In a separate bowl, whisk together all the sauce ingredients (crushed tomatoes, tomato sauce, broth, Worcestershire sauce, sugar, garlic powder, salt, and pepper). Pour the sauce evenly over the cabbage rolls and vegetables.Cover the dish tightly with aluminum foil and bake for 45–50 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
- Step 7: Serve and Enjoy: Let the dish rest for a few minutes before serving. Spoon some of the sauce and roasted vegetables onto each plate alongside the cabbage rolls.
