Ingredients:
For the cabbage rolls:
- 1 large head of green cabbage
- 1 lb (450g) ground beef or ground turkey (or plant-based alternative)
- 1/2 cup uncooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional – helps bind)
- Salt and pepper, to taste
- 1 tsp paprika
- 2 tbsp fresh parsley or dill, chopped (optional)
For the vegetable bed:
- 2 carrots, peeled and thinly sliced
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 zucchini (optional), thinly sliced
- 2 tbsp olive oil
For the sauce:
- 1 can (15 oz / 400g) crushed tomatoes or tomato sauce
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1/2 cup water or broth
👩🍳 Instructions:
1.
Prepare the cabbage:
- Bring a large pot of water to a boil.
- Carefully remove whole leaves from the cabbage (about 10–12).
- Blanch the cabbage leaves in the boiling water for 2–3 minutes until softened. Drain and set aside to cool.
2.
Make the filling:
- In a bowl, mix ground meat, uncooked rice, chopped onion, garlic, egg, seasonings, and herbs.
- Combine well — it should be moist but hold together.
3.
Assemble the vegetable bed:
- In a large oven-safe baking dish or Dutch oven, spread the sliced carrots, onion, pepper, zucchini, and garlic.
- Drizzle with olive oil and season lightly with salt and pepper.
4.
Roll the cabbage:
- Take one cabbage leaf, place 2–3 tablespoons of filling in the center.
- Fold the sides in, then roll tightly like a burrito. Repeat with remaining leaves and filling.
5.
Place rolls over vegetables:
- Arrange the cabbage rolls seam-side down on top of the vegetable bed.
6.
Make and pour the sauce:
- In a bowl, mix the crushed tomatoes, tomato paste, sugar, water/broth, salt, and pepper.
- Pour evenly over the cabbage rolls.
7.
Bake:
- Cover tightly with foil or a lid.
- Bake at 350°F (175°C) for 1 hour 30 minutes to 2 hours, until the cabbage is very tender and the filling is cooked through.
- Optional: remove the lid for the last 15 minutes to lightly brown the top.
🥄 Serve:
Spoon rolls onto plates with the roasted veggies and sauce from the bottom of the pan. A dollop of sour cream or yogurt on top is classic!