Stuffed Cabbage Rolls on a Vegetable Bed

“This is the kind of Sunday dinner Grandma made… tender cabbage rolls nestled on a bed of slow-cooked veggies, all bubbling in a rich tomato sauce.”
Save this comforting classic! ❤️

Ingredients

For the Vegetable Bed

• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, sliced
• 2 cups shredded cabbage (optional)

For the Cabbage Rolls

• 1 large head green cabbage
• 1 lb ground beef
• ½ cup uncooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

For the Sauce

• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt & pepper to taste

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Instructions

1. Prepare the cabbage

1. Bring a large pot of water to a boil.
2. Carefully peel off the cabbage leaves or boil the whole head until leaves soften.
3. Trim thick veins so leaves roll easily.

2. Make the filling

4. In a bowl, mix ground beef, rice, chopped onion, garlic, egg, salt, pepper, and paprika.
5. Place a small handful on each cabbage leaf and roll tightly, tucking in the sides.

3. Build the vegetable bed

6. In a large baking dish or Dutch oven, spread the onions, carrots, celery, peppers, and shredded cabbage.
7. Season lightly with salt and pepper.

4. Mix the sauce

8. Whisk together diced tomatoes, tomato sauce, brown sugar, Worcestershire, garlic powder, onion powder, salt, and pepper.

5. Assemble

9. Place the cabbage rolls on top of the vegetables.
10. Pour the sauce evenly over everything.
11. Cover tightly with foil or a lid.

6. Bake

• Bake at 350°F (175°C) for 1 hour 30 minutes – 2 hours, until rolls are tender and the vegetables are soft and saucy.

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💕 Why people love it

It’s a full meal in one dish — tender rolls, soft vegetables, rich sauce. The whole house smells like a cozy old-fashioned kitchen.

Enjoy !!