Here’s a delicious, homey recipe for your favorite stuffed cabbage rolls — hearty, flavorful, and family-friendly.
🥬 Cheesy Stuffed Cabbage Rolls on a Bed of Vegetables
🛒 Ingredients (Serves 4–6)
For the rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef or ground turkey
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon paprika
- Salt and pepper, to taste
For the vegetable bed:
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup tomato sauce (or diced tomatoes)
- 1 teaspoon olive oil
For topping:
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
👩🍳 Instructions
1️⃣ Prep the cabbage
- Core the cabbage and carefully separate the leaves.
- Boil leaves in water for 2–3 minutes until soft and pliable. Drain and set aside.
2️⃣ Make the filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, paprika, salt, and pepper until combined.
3️⃣ Assemble the rolls
- Place a spoonful of filling onto each cabbage leaf.
- Fold sides over the filling and roll tightly.
4️⃣ Prepare the vegetable bed
- In a greased baking dish, layer the sliced carrots, zucchini, and bell pepper.
- Pour half of the tomato sauce over the vegetables.
5️⃣ Bake
- Place cabbage rolls on top of the vegetables.
- Pour remaining tomato sauce over the rolls.
- Cover with foil and bake at 350°F (175°C) for 45–50 minutes.
6️⃣ Add cheese
- Remove foil, sprinkle cheese on top, and bake another 10 minutes until melted and golden.
🍽️ Serving Suggestion
Serve hot, with a dollop of sour cream or a side of crusty bread. This recipe is perfect for an everyday family meal or for making ahead and reheating.
If you want, I can also give you a slow-cooker version of stuffed cabbage rolls that makes them even juicier and hands-off.