Introduction

Stuffed Cabbage Rolls on a Vegetable Bed is a comforting and wholesome dish that brings together tender cabbage leaves, a flavorful meat-and-rice filling, and a rich vegetable base. Originating from Eastern European cuisine, this recipe combines hearty textures and savory aromas that make it a perfect main course for family dinners or festive occasions. The addition of the vegetable bed enhances the taste and nutritional value, creating a well-balanced and delicious meal.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 500g (1 lb) ground beef or a mix of beef and pork
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp tomato paste

For the Vegetable Bed:

• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1 medium onion, sliced
• 2 cups crushed tomatoes or tomato sauce
• 1 cup vegetable or beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water for about 5 minutes. Gently peel off the softened outer leaves and set them aside to cool.
2. Make the Filling: In a bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, tomato paste, paprika, salt, and pepper. Mix until well blended.
3. Form the Rolls: Place about 2 tablespoons of filling onto the center of each cabbage leaf. Fold the sides over the filling and roll tightly, tucking in the ends.
4. Prepare the Vegetable Bed: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add sliced onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened.
5. Assemble the Dish: Pour half the tomato sauce into the pot with the sautéed vegetables. Arrange the cabbage rolls seam-side down on top of the vegetable mixture. Pour the remaining tomato sauce and broth over the rolls. Add the bay leaf and thyme.
6. Cook: Cover and simmer on low heat for 1½ to 2 hours, or until the cabbage is tender and the flavors have blended beautifully. You can also bake it in a covered casserole dish at 180°C (350°F) for about 1½ hours.
7. Serve: Serve the cabbage rolls hot, spooning the flavorful vegetable sauce over each roll.

Description

This dish offers layers of taste and texture — the cabbage leaves become tender and slightly sweet, while the meat-and-rice filling turns juicy and flavorful. The vegetable bed acts as both a base and a sauce, giving every bite a rich, garden-fresh touch. The combination makes for a warming, homestyle meal that’s both satisfying and nutritious.

Tips

• To make rolling easier, choose a medium-sized cabbage with flexible leaves.
• You can substitute rice with quinoa or bulgur for a healthier twist.
• For a vegetarian option, replace meat with lentils or mushrooms.
• Leftovers taste even better the next day as the flavors deepen.
• Add a splash of lemon juice to the tomato sauce for a fresh finish.

Correction

• If the rolls are falling apart, your cabbage leaves may be too stiff—boil them a little longer before rolling.
• If the sauce seems too thin, simmer uncovered for 10–15 minutes at the end to thicken it.
• For a richer taste, brown the meat slightly before mixing it with rice.

Enjoy

Serve these Stuffed Cabbage Rolls on a Vegetable Bed with crusty bread or mashed potatoes for the perfect comfort meal. Each bite delivers heartwarming flavors that capture the essence of homemade cooking. Gather your loved ones and enjoy this timeless, hearty dish that fills both the stomach and the soul!