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Tender cabbage leaves filled with savory meat and rice, baked over a medley of vegetables in a rich tomato sauce. A wholesome, comforting one-pan meal for any night.

Favorite Stuffed Cabbage Rolls on a Vegetable Bed

Tender cabbage leaves filled with savory meat and rice, baked over a medley of vegetables in a rich tomato sauce. A wholesome, comforting one-pan meal for any night.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Rolls:
  • 1 head cabbage 10–12 leaves
  • 1 lb ground beef or turkey
  • 1 cup cooked rice
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 egg optional
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • Salt & pepper to taste
Tomato Sauce:
  • 1 can crushed tomatoes 15 oz
  • ½ cup tomato sauce
  • ¼ cup broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar
  • ½ tsp garlic powder
  • Salt & pepper to taste
Vegetable Bed:
  • 2 carrots sliced
  • 1 zucchini chopped
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 2 tbsp olive oil
  • Italian herbs salt, pepper

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish or casserole pan
  • Skillet or sauté pan
  • Whisk and tongs
  • Aluminum foil

Method
 

  1. Boil cabbage 5–7 minutes until leaves soften; drain and cool.
  2. Mix filling ingredients in a bowl.
  3. Lay a leaf flat, fill, fold sides, and roll tightly.
  4. Toss vegetables with olive oil and seasonings; spread in a baking dish.
  5. Arrange rolls on top. Mix sauce ingredients and pour over.
  6. Cover and bake 45–50 minutes. Uncover and bake 10–15 minutes more.
  7. Let rest 5 minutes before serving.

Notes

Use cooled rice to prevent soggy filling.
Blanch carefully—overcooked leaves tear easily.
Tastes even better the next day!