Favorite Stuffed Cabbage Rolls on a Vegetable Bed

Description

These Favorite Stuffed Cabbage Rolls on a Vegetable Bed are comforting, hearty, and deeply satisfying. Tender cabbage leaves are wrapped around a savory filling of ground meat, rice, herbs, and aromatics, then gently simmered over a colorful bed of vegetables in a rich tomato sauce. The vegetable base adds flavor, nutrients, and moisture—making this dish both rustic and balanced. Perfect for family dinners, meal prep, or special occasions.

Servings

Serves: 4–6
Yield: 12 cabbage rolls

Prep & Cook Time

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: ~1 hour 45 minutes

Ingredients

For the Cabbage Rolls

• 1 large green cabbage (about 2–2.5 lb)

• 1 lb ground meat (beef, turkey, chicken, or a mix)

• ½ cup uncooked white or brown rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 2 tbsp fresh parsley, chopped

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or dill (optional)

For the Vegetable Bed

• 1 tbsp olive oil

• 1 large onion, sliced

• 2 carrots, julienned or sliced

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 2 cloves garlic, minced

For the Sauce

• 2 cups crushed tomatoes or tomato sauce

• 1 tbsp tomato paste

• ½ cup vegetable or chicken broth

• 1 tsp sugar or honey (optional, to balance acidity)

• Salt and pepper, to taste

• 1 bay leaf (optional)

Instructions

1. Prepare the Cabbage

1. Bring a large pot of salted water to a boil.

2. Remove the core from the cabbage and carefully peel off 12 large leaves.

3. Blanch leaves for 2–3 minutes until pliable. Drain and set aside.

4. Trim thick veins from the bottom of each leaf for easier rolling.

2. Make the Filling

1. In a large bowl, combine ground meat, rice, onion, garlic, egg, parsley, paprika, salt, pepper, and herbs.

2. Mix gently until just combined (do not overmix).

3. Prepare the Vegetable Bed

1. Heat olive oil in a large Dutch oven or deep baking dish.

2. Sauté onion, carrots, bell pepper, and zucchini for 5–7 minutes until slightly softened.

3. Add garlic and cook for 30 seconds.

4. Spread vegetables evenly to form a base.

4. Assemble the Rolls

1. Place ~¼ cup filling on each cabbage leaf.

2. Fold sides inward and roll tightly from the stem end up.

3. Place rolls seam-side down over the vegetable bed.

5. Make the Sauce & Cook

1. In a bowl, mix crushed tomatoes, tomato paste, broth, sugar (if using), salt, and pepper.

2. Pour sauce evenly over the cabbage rolls.

3. Add bay leaf.

4. Cover and simmer on low for 60–75 minutes or bake at 350°F (175°C) for 75 minutes.

Notes

• The vegetable bed prevents burning and infuses the rolls with extra flavor.

• Rice cooks fully as the rolls simmer—no need to pre-cook.

• This dish tastes even better the next day.

Tips for Best Results

• 💡 Use savoy cabbage for extra tenderness.

• 💡 Don’t overfill the rolls—they expand slightly while cooking.

• 💡 Add a splash of lemon juice or vinegar at the end for brightness.

• 💡 For a richer sauce, stir in 2 tbsp sour cream or Greek yogurt before serving.

Nutritional Information (Per Serving – Approximate)

• Calories: 420–460 kcal

• Protein: 28–32 g

• Carbohydrates: 32–36 g

• Fat: 18–22 g

• Fiber: 6–8 g

• Sodium: ~650 mg

(Values vary based on meat and rice choice.)

Health Benefits

• 🥬 Cabbage: Rich in vitamin C, vitamin K, and antioxidants.

• 🥕 Vegetable Bed: Adds fiber, minerals, and gut-supporting nutrients.

• 🍖 Protein-Rich: Supports muscle repair and satiety.

• 🍅 Tomatoes: High in lycopene, beneficial for heart health.

Q & A

Q: Can I make this vegetarian?
A: Yes! Use lentils, mushrooms, or plant-based ground meat and vegetable broth.

Q: Can I freeze cabbage rolls?
A: Absolutely. Freeze cooked or uncooked rolls in sauce for up to 3 months.

Q: What can I serve with this dish?
A: Crusty bread, mashed potatoes, or a light cucumber salad pair beautifully.

Q: Can I use cauliflower rice instead of regular rice?
A: Yes, but reduce liquid slightly and expect a softer texture.