Favorite Stuffed Cabbage Rolls on a Vegetable Bed
đź›’ Ingredients
For the cabbage rolls:
- 1 large green cabbage
- 500g ground beef (or beef + chicken mix)
- ½ cup uncooked rice (washed)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 egg
- Salt & black pepper
- 1 tsp paprika
- 1 tsp dried dill or parsley
For the sauce:
- 2 cups tomato puree
- 1 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- 1 tsp vinegar or lemon juice
- Salt & pepper
Vegetable bed:
- 1 carrot (julienned or grated)
- 1 zucchini (sliced)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 1 tbsp olive oil
- Salt & pepper
👨‍🍳 Instructions
1. Prepare the cabbage
- Core the cabbage and boil it in salted water for 5–8 minutes.
- Carefully peel off softened leaves and set aside.
- Trim the thick vein at the base of each leaf for easy rolling.
2. Make the filling
- In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, herbs, salt, and pepper.
- Keep it well combined but not overworked.
3. Roll them up
- Place 1–2 tbsp filling on each cabbage leaf.
- Fold sides in and roll tightly (like a burrito).
4. Prepare the vegetable bed
- In a large pot or deep pan, sauté onion, carrot, zucchini, and bell pepper in olive oil for a few minutes.
- Season lightly—this layer adds flavor underneath.
5. Arrange & cook
- Place cabbage rolls seam-side down over the vegetables.
- Mix sauce ingredients and pour over the rolls.
- Add a little water if needed to just cover them halfway.
6. Simmer
- Cover and cook on low heat for 45–60 minutes (or bake at 180°C for about 1 hour).
- The rice will cook inside the rolls, and flavors will meld beautifully.
🍽️ Serving ideas
- Serve hot with a spoonful of yogurt or sour cream on top
- Sprinkle fresh dill or parsley for brightness
- Pair with crusty bread to soak up the sauce
🔥 Tips for best results
- Freeze the cabbage overnight instead of boiling—it softens the leaves naturally.
- Use a mix of meats for deeper flavor.
- Let it rest 10–15 minutes after cooking; the texture improves.
