These tender cabbage rolls, filled with a savory meat and rice mixture, rest gently on a bed of slow-simmered vegetables and tomato sauce. It’s a comforting dish that tastes like home — rich, hearty, and perfect for everyday family dinners.
Who Is This Recipe For
Ideal for anyone craving a wholesome and satisfying meal made with simple ingredients. Whether you’re cooking for a cozy family dinner or meal prepping for the week, these stuffed cabbage rolls will win hearts and fill bellies.
Why It’s Great
- Classic comfort food made healthy and colorful.
- The vegetable bed adds flavor and nutrition.
- Great for freezing and reheating — perfect for busy days.
- Gluten-free and adaptable with your favorite protein.
Ingredients
For the Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup uncooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
For the Vegetable Bed:
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 1 tbsp olive oil
- ½ tsp sugar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Cabbage:
Bring a large pot of water to a boil. Gently peel off 10–12 cabbage leaves, blanch for 2–3 minutes, then set aside to cool. Trim the thick rib at the base for easier rolling. - Make the Filling:
In a large bowl, combine ground beef, rice, onion, garlic, egg, and seasonings. Mix until well combined. - Assemble the Rolls:
Spoon about 2 tablespoons of filling into each cabbage leaf, fold sides over, and roll tightly. - Prepare the Vegetable Bed:
In a large skillet, heat olive oil. Add carrots, bell pepper, and onion; sauté for 5 minutes. Stir in crushed tomatoes, tomato sauce, sugar, and seasoning. Simmer for 10 minutes. - Cook the Rolls:
Layer half of the vegetable mixture in the bottom of a large pot or baking dish. Place cabbage rolls seam-side down, then cover with remaining vegetables and sauce.- Stovetop: Simmer covered for 1½ hours on low heat.
- Oven: Bake covered at 350°F (180°C) for about 1 hour.
- Serve:
Spoon rolls and vegetables onto plates, garnish with parsley, and enjoy hot with a side of mashed potatoes or crusty bread.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months — reheat gently with extra tomato sauce.
FAQ
Can I use brown rice?
Yes, but pre-cook it halfway to ensure it softens fully.
Can I make it vegetarian?
Swap the meat for lentils or quinoa and add extra spices for flavor.
What’s the best cabbage to use?
Savoy cabbage is the most pliable, but green cabbage works perfectly too.
Conclusion
Stuffed Cabbage Rolls on a Vegetable Bed bring together the soul of home cooking — nourishing, simple, and full of love. Each bite captures the warmth of slow-cooked comfort, perfect for any day of the week.
Enjoy !!
