Tender cabbage leaves wrapped around a savory filling of rice, meat, and herbs, baked gently on a bed of vegetables in tomato sauce. It’s a wholesome, crowd‑pleasing dish that looks as good as it tastes.
Explanation
Stuffed cabbage rolls are a classic across many cuisines. Cooking them on a vegetable bed (carrots, onions, peppers, tomatoes) adds flavor, moisture, and a rustic touch. The rolls absorb the sauce while the vegetables caramelize underneath, creating a complete meal in one dish.
Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 6–8
Ingredients
Rolls
- 1 large green cabbage (about 12 leaves)
- 1 lb ground beef, lamb, or chicken
- 1 cup cooked rice (or quinoa)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
Vegetable Bed & Sauce
- 2 carrots (sliced)
- 1 bell pepper (sliced)
- 1 medium onion (sliced)
- 2 cups tomato sauce (or crushed tomatoes)
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Fresh parsley for garnish
Instructions
- Prep cabbage: Boil whole cabbage for 5–7 minutes until leaves soften. Peel off 12 large leaves.
- Make filling: Mix ground meat, rice, onion, garlic, egg, paprika, cumin, salt, and pepper.
- Stuff rolls: Place 2 tbsp filling in each leaf, fold sides, and roll tightly.
- Prepare vegetable bed: In a baking dish, spread carrots, peppers, and onions. Pour tomato sauce over, season with oregano, chili flakes, salt, and pepper.
- Arrange rolls: Place cabbage rolls seam‑side down on vegetable bed. Drizzle with olive oil.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, bake another 15 minutes until lightly browned.
- Serve: Garnish with parsley and spoon vegetables and sauce over rolls.