Daily Favorite Stuffed Cabbage Rolls on a Vegetable Bed

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Daily Favorite Stuffed Cabbage Rolls on a Vegetable Bed

Ingredients

For the cabbage rolls:

  • 1 large head of cabbage
  • 500 g (1 lb) ground beef (or half beef, half pork)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 egg
  • Salt and black pepper, to taste
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme or oregano

For the vegetable bed:

  • 1 medium onion, sliced
  • 2 carrots, thinly sliced or grated
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 can (400 g / 14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 ½ cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 bay leaf
  • Fresh parsley, for garnish

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Instructions

  1. Prepare the cabbage:
    • Bring a large pot of salted water to a boil.
    • Remove the core of the cabbage and carefully peel off the leaves.
    • Blanch the leaves in boiling water for about 2–3 minutes until flexible. Drain and cool.
  3. Make the filling:
    • In a large bowl, mix together ground meat, rice, chopped onion, garlic, egg, and seasonings. Combine well.
  5. Assemble the rolls:
    • Place a heaping tablespoon of filling onto each cabbage leaf.
    • Fold the sides over and roll tightly, securing with a toothpick if needed.
  7. Prepare the vegetable bed:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
    • Add the sliced onion, carrot, bell pepper, and garlic. Sauté until softened.
    • Stir in tomato paste, crushed tomatoes, bay leaf, and broth. Simmer for 5 minutes.
  9. Cook the rolls:
    • Gently nestle the cabbage rolls on top of the vegetable mixture in the pot.
    • Spoon some sauce over them.
    • Cover and simmer on low heat for 45–60 minutes, until the rolls are cooked through and tender.
    • (You can also bake them in a covered casserole dish at 180°C / 350°F for 1 hour.)
  11. Serve:
    • Arrange the rolls over the vegetable bed, spooning sauce and veggies over the top.
    • Garnish with fresh parsley before serving.

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Serving Suggestions

Serve with:

  • Mashed potatoes or buttered noodles
  • A dollop of sour cream or yogurt on the side
  • Crusty bread to soak up the sauce

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