Favorite Stuffed Cabbage Rolls on a Vegetable Bed

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Favorite Stuffed Cabbage Rolls on a Vegetable Bed

Tender cabbage leaves stuffed with a savory mix of ground meat, rice, and herbs—baked over a colorful bed of roasted vegetables in a rich tomato-wine sauce.

This isn’t just another stuffed cabbage dish—it’s comfort food, elevated. Imagine juicy meat filling wrapped in soft, tender cabbage, nestled into caramelized vegetables and bathed in a tangy tomato sauce. Each bite is hearty, balanced, and deeply satisfying.

It’s the perfect blend of cozy and elegant — the kind of dish that warms the table, fills the kitchen with irresistible aroma, and makes everyone ask, “When are we having this again?”

 Why You’ll Love This Recipe

• Hearty and wholesome: Protein, veggies, and carbs in one comforting meal.
• Easy one-pan bake: Layers beautifully, minimal cleanup.
• Meal-prep magic: Stores and freezes perfectly for busy weeks.
• Flavor that lingers: Smoky paprika, thyme, and garlic in every bite.
• Customizable: Works with any ground meat—or plant-based version.

Equipment

• Large pot (for boiling cabbage)
• Large mixing bowl
• 9×13-inch baking dish or casserole pan
• Skillet or sauté pan
• Whisk and tongs
• Aluminum foil

 Ingredients

For the Cabbage Rolls

• 1 large head green or Savoy cabbage (10–12 large leaves)
• 1 lb (450g) ground beef, turkey, pork, or plant-based crumbles
• 1 cup cooked rice (white, brown, or wild)
• 1 small onion, finely diced (~½ cup)
• 2 cloves garlic, minced
• 1 large egg (optional, helps bind filling)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt & black pepper, to taste

For the Tomato Sauce

• 1 (15 oz / 425g) can crushed tomatoes
• ½ cup (120ml) tomato sauce or passata
• ¼ cup (60ml) chicken or vegetable broth
• 1 tbsp Worcestershire sauce (or soy sauce for vegetarian)
• 1 tsp sugar (balances acidity)
• ½ tsp garlic powder
• Salt & pepper, to taste

For the Vegetable Bed

• 2 medium carrots, sliced into coins
• 1 medium zucchini, chopped
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 2 tbsp olive oil
• Optional: pinch of red pepper flakes, Italian herbs, salt & pepper

 Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Soften the Cabbage Leaves

Boil a large pot of water. Place cabbage, core side down, and boil for 5–7 minutes, removing leaves as they soften. Set aside to cool.

Step 3: Make the Filling

In a bowl, combine ground meat, cooked rice, onion, garlic, egg (if using), paprika, thyme, salt, and pepper. Mix gently until well combined.

Step 4: Assemble the Rolls

Lay one cabbage leaf flat, add 2–3 tbsp filling in the center, fold sides inward, and roll up tightly from base to tip. Repeat until done.

Step 5: Prepare the Vegetable Bed

Toss carrots, zucchini, bell pepper, and onion with olive oil, herbs, salt, and pepper. Spread evenly in the prepared baking dish.

Step 6: Layer & Sauce

Arrange the cabbage rolls seam-side down on top of the vegetables. In a bowl, whisk together tomato ingredients and pour evenly over rolls.

Step 7: Bake

Cover with foil and bake for 45–50 minutes, until tender. Remove foil and bake 10–15 minutes more until the sauce thickens and bubbles.

Step 8: Serve

Let rest for 5 minutes before serving. Spoon sauce and veggies over each roll and serve hot with bread, salad, or sour cream.

 Pro Tips

• Seal tightly: Roll with the thick end down to prevent unrolling.
• Don’t skip resting: Allows rolls to firm up and absorb more flavor.
• Double the batch: Freeze half for quick future meals.
• Slow cooker option: Cook on LOW for 6–8 hours for a hands-free version.

 Serving Ideas

• Serve with crusty bread, mashed potatoes, or garlic toast.
• Add a dollop of sour cream or crumble feta on top.
• Perfect for Sunday dinners, potlucks, or make-ahead meal prep.

 Variations

• Meat-free: Use lentils, quinoa, or crumbled tofu.
• Spicy: Add chili flakes or cayenne to the filling.
• Mediterranean twist: Add chopped olives and oregano.
• Low-carb: Replace rice with cauliflower rice.

 Storage

• Fridge: 4 days in airtight container.
• Freezer: Up to 3 months; thaw overnight before reheating.
• Reheat: Oven at 350°F (175°C) for 15 minutes or microwave gently.

These Stuffed Cabbage Rolls on a Vegetable Bed deliver everything you crave in a cozy homemade dinner — rich, hearty, and nourishing. Whether you’re feeding family or freezing extras for later, this dish brings comfort, color, and soul to the table.