Easy Recipes

Delicious dessert, with few ingredients and ready quickly!

If you’re gearing up for football season or simply looking for a crowd pleasing snack, Iowa Party Bites are just the thing! These delicious little bites combine the crunch of tortilla chips with a cheesy, creamy filling that will have everyone coming back for more. There’s nothing better than a poppable, handheld food when you’ve got a big crowd! The best part might be how incredibly easy they are to whip up. Just a handful of ingredients come together to create a snack that’s packed with flavor and guaranteed to be a hit with the whole crew.

Ingredients

• 1 (10 oz ) tostitos scoops tortilla chips
• 1 (8 0z) block cream cheese, softened
• 8 oz shredded mozzarella cheese
• 1 egg
• 1 (15 oz) can sweet corn, drained
• 1 (4 oz) can green chiles, mild or medium
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated parmesan cheese, for tops

How to Make Iowa Party Bites

1. Preheat oven to 425 degrees F.
2. Lightly grease two large baking sheets or line them with parchment paper. Tightly arrange chips on the sheets cup side up.
3. In a large bowl, mix together cream cheese, mozzarella, egg, corn, chiles, garlic, salt, and pepper.
4. Scoop filling into chips, about 1 tablespoon in each one.
5. Sprinkle tops with parmesan cheese.
6. Bake for 13-15 minutes or until tops begin to brown and cheese is bubbling.
7. Serve warm and enjoy

This Egg Salad Recipe is a classic, creamy, and satisfying dish made with perfectly boiled eggs, a rich mayo-based dressing, and simple seasonings. It’s quick to prepare, packed with flavor, and perfect for sandwiches, wraps, or a light lunch.

Ingredients

6 large eggs

1/3 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice or white vinegar

• 1/4 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped red onion optional
• 1 tablespoon chopped fresh parsley or chives optional

How to Make Egg Salad Recipe

• Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
• Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 minutes.
• Transfer eggs to cold water, then peel and chop them into small pieces.
• In a mixing bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper.
• Add the chopped eggs, onion, and herbs. Gently mix until well combined.
• Taste and adjust seasoning as needed. Chill for 15 minutes before serving for best flavor.

There are plenty of things about Disney that are magical, but one of the best is their food offerings. A visit to Epcot Center lets you try dozens of countries’ food in a single visit and it seems like each thing is more delicious than the last. This Canadian Cheese Soup is one of the standouts! Served at the Le Cellier steakhouse in Epcot, it’s the kind of thing you think about long after you’ve tasted it and has developed somewhat of a cult following. But since a Disney visit isn’t always in the cards, it’s great news that you can make it right in your home kitchen with this official Disney recipe

INGREDIENTS

1/2 lb bacon, chopped

1 medium onion, finely chopped

3 celery ribs, finely chopped

2 cloves garlic, minced

4 tablespoons (1/4 cup) butter

1 cup all-purpose flour

3 cups chicken stock

4 cups milk

1 lb sharp cheddar cheese, grated

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup pale or golden lager, preferably Canadian

Kosher salt and freshly ground black pepper, to taste

Chopped green onion or chives, for serving (optional)

PREPARATION

1. In a large heavy-bottomed pot or Dutch oven, cook bacon over medium heat until lightly browned, about 5 minutes.
2. Add onion, celery, garlic, and butter and cook until onion has softened, about 5 minutes more.
3. Add flour and cook, stirring constantly, until it starts to turn golden and smell nutty, about 4 minutes.
4. Whisk in chicken stock and bring to a boil. Let boil 1 minute, then reduce heat to a simmer and cook 15 minutes, stirring occasionally.
5. Add milk and continue simmering for 15 minutes. Make sure not to boil once milk is added.
6. Remove from heat and stir in cheese. Tabasco, Worcestershire sauce, salt, and pepper.
7. Using an immersion blender, blend until soup is mostly smooth.
8. Stir in beer and adjust seasoning as needed. Serve garnished with green onion.

Slow Cooker Cowboy Casserole

Ingredients

1 pound lean ground beef

1 cup finely diced sweet yellow onions

1 tablespoon minced garlic

1 (16-ounce) can dark red kidney beans, undrained

1 (14.5-ounce) can petite diced tomatoes with juice

1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice

1 cup frozen corn

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ teaspoon chipotle powder

1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick

Instructions

Step 1: Lightly spray your crockpot with nonstick cooking spray.

Step 2: In a 10-inch nonstick skillet over medium-high heat, brown 1 pound ground beef, 1 cup diced onions, and 1 tablespoon minced garlic until the beef is no longer pink.

Step 3: Drain any excess grease from the skillet and transfer the cooked mixture to the prepared crockpot.

Step 4: Add the following to the crockpot:

16 oz undrained kidney beans

14.5 oz petite diced tomatoes with juice

10 oz diced tomatoes with chilies and juice

1 cup frozen corn

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon chipotle powder

Stir everything together until well combined.

Step 5: Remove 1½ cups of the meat mixture and set it aside.

Step 6: Layer or wedge 1½ pounds of sliced Yukon Gold potatoes into the crockpot. Sprinkle the reserved meat mixture evenly over the top.

Step 7:Cover and cook:

On high for 5 hours

Or on low for 7 hours

Step 8:Before serving, sprinkle 1¼ cups shredded Colby and Monterey Jack cheese over the top. Cover again and let it melt completely.

Serve hot and enjoy!

Tropical Green Power Smoothie

Ingredients

1 cup unsweetened almond milk (or coconut milk for extra creaminess)

1 large handful fresh baby spinach

1 frozen banana (sliced before freezing for a thicker texture)

1/2 cup frozen mango or pineapple chunks

1/4 cup Greek yogurt or silken tofu (optional, for a protein boost)

1 tsp honey or maple syrup (optional, if you want it sweeter)

For the Toppings (as seen in the photo)

2-3 slices of fresh banana

1 tsp shredded coconut or hemp seeds

Instructions

Liquid First: Pour your milk of choice into the blender. Adding liquid first prevents the blades from getting stuck.

Add the Greens: Toss in the spinach and blend on high for about 30 seconds until the liquid is bright green and no leaf bits remain.

The Frozen Goods: Add the frozen banana and mango/pineapple.

Blend: Process until completely smooth and creamy. If it’s too thick, add a splash more milk; if too thin, add a few ice cubes.

Garnish: Pour into a glass and top with the fresh banana slices and a sprinkle of shredded coconut.

A Pro Tip for the Perfect Texture

For that “soft-serve” consistency shown in your image, make sure your banana is fully frozen. A room-temperature banana will make a thinner drink, while a frozen one provides that thick, velvety “smoothie bowl” feel.

Tennessee Peach Pudding is a classic Southern dessert that celebrates the region’s love for ripe, juicy peaches and simple, comforting cooking. Despite its name, it’s closer to a baked cobbler than a creamy pudding. Fresh peaches are usually sliced and layered into a buttered baking dish, then topped with a soft batter made from flour, sugar, milk, and butter. As it bakes, the batter rises around the fruit, creating a golden, cake-like topping with peaches bubbling underneath.

What makes Tennessee Peach Pudding special is its focus on local peaches, especially those harvested at peak ripeness during the summer. The dessert is gently spiced—often with just a touch of cinnamon or nutmeg—so the natural sweetness and flavor of the peaches remain the star. It’s commonly served warm, sometimes with vanilla ice cream or whipped cream, making it a favorite at family gatherings, church suppers, and potlucks across Tennessee.

More than just a dessert, Tennessee Peach Pudding reflects Southern hospitality: uncomplicated ingredients, shared at the table, and meant to be enjoyed together.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon optional
• 1/2 cup milk
• 3 cups sliced peeled peaches fresh or frozen

Topping:

• 1 1/2 cups water
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg

How To Make Tennessee Peach Pudding

1. Preheat the oven to 400°F. Grease an 8-inch baking dish.
2. In a bowl, mix flour, sugar, baking powder, salt, and cinnamon if using.
3. Add milk and stir until combined.
4. Carefully fold in the peaches.
5. Pour the batter into the prepared baking dish.
6. For the topping, combine water, sugars, butter, and nutmeg in a saucepan. Bring to a boil, stirring until sugars dissolve.
7. Pour the syrup over the peach batter.
8. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool slightly before serving. Enjoy with vanilla ice cream if desired!

Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

INGREDIENTS

4 cups diced ham

1/2 cup mayonnaise

1 tablespoon Worcestershire

2 teaspoons Dijon mustard

1/2 teaspoon apple cider vinegar

1/4 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

How to Make Deviled Ham Salad

In the bowl of a food processor, pulse ham until finely chopped.

In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.

Taste and adjust seasoning. Chill until ready to serve. Enjoy!

Cinnamon Sugar Biscuit Bites

🛒 Ingredients

1 tube of refrigerated biscuits (the standard size – not Grands)

4 tablespoons butter

½ cup granulated sugar

1 tablespoon ground cinnamon

👩‍🍳 Instructions

For the Biscuit Bites

Prep: In a shallow glass bowl, melt the butter in the microwave on reduced power to prevent splattering. In another shallow bowl, mix the sugar and cinnamon.

Cut: Using a pair of kitchen shears, cut each biscuit into thirds and set pieces on a plate, separating them so they don’t stick together.

Coat: Spray the bottom and the sides of an 8×8 baking dish well with cooking spray and preheat the oven to 375°F. Using an assembly line method, dip one biscuit piece in the butter, then coat it with the cinnamon-sugar mixture, and place it in the prepared dish. Continue the process until all pieces are coated and arranged in the pan.

Bake: Bake biscuit bites for about 15-18 minutes or until deep golden brown on top. Allow them to cool for a few minutes before serving.

For the Icing

Stir together confectioners’ sugar, milk, and vanilla extract. Drizzle over baked biscuit bites.

💡 Recipe Notes

This recipe can easily be doubled for larger families or groups by using 2 tubes of biscuits, twice the butter, sugar, and cinnamon, and baking in a 9×13 baking dish.

Fluffy Turkish Bread

Ingredients

3 cups 375 g all-purpose flour

1 tbsp sugar

1 tsp salt

2¼ tsp 7 g instant dry yeast

¾ cup 180 ml warm milk (not hot)

¼ cup 60 ml warm water

3 tbsp olive oil

Optional topping

1 egg yolk

1 tbsp milk

Sesame seeds or nigella seeds

How To Make Fluffy Turkish Bread

1. Activate the yeast
2. In a bowl, mix the warm milk, warm water, sugar, and yeast. Let it sit for 5–7 minutes until slightly foamy.
3. Make the dough
4. Add olive oil, salt, and flour gradually. Mix until a soft dough forms.
5. Knead
6. Knead for 8–10 minutes by hand (or 5 minutes with a mixer) until smooth and elastic.
7. First rise
8. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
9. Shape
10. Divide the dough into 2 pieces. Gently flatten each into a round or oval shape.
11. Add topping (optional)
12. Mix egg yolk with milk and brush over the surface. Sprinkle with seeds if using.
13. Bake
14. Bake in a preheated oven at 220°C (425°F) for 10–12 minutes, until puffed and lightly golden.
15. Cool slightly & enjoy
16. Let rest for a few minutes before serving.

Potato and Veggie Patties

Prep time: 15 mins | Cook time: 15 mins | Servings: 10-12 patties

Ingredients

Potatoes: 3 medium (peeled and grated)

Carrots: 2 medium (peeled and grated)

Green Onions: 3 stalks (finely chopped

Eggs: 2 large

Cheese: ½ cup shredded Mozzarella or Parmesan (optional, for extra flavor)

Flour or Breadcrumbs: 3–4 tablespoons (to help bind everything together)

Seasoning: 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder

Oil: 2 tablespoons (olive or vegetable oil for pan-frying)

Instructions

Prepare the Veggies: Grate the potatoes and carrots. Important: Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This ensures your patties stay crispy rather than soggy.

Mix: In a large bowl, combine the squeezed potatoes, carrots, chopped green onions, eggs, cheese, salt, and pepper.

Bind: Sprinkle in the flour or breadcrumbs. Stir until the mixture holds together when you press a spoonful against the side of the bowl.

Shape: Take about 2 tablespoons of the mixture and shape it into an oval “log” or a flat round patty.

Cook: Heat oil in a non-stick skillet over medium heat. Place the patties in the pan (don’t crowd them!) and cook for 4–5 minutes per side until they are golden brown and the potato is cooked through.

Drain: Place them on a paper towel-lined plate to remove any excess oil.

Pro-Tip for Success

If you want these to be extra firm (like the ones in the picture), you can par-boil the whole potatoes for 10 minutes before grating them. This gives them a softer, creamier texture inside while the outside gets that lovely golden crust.

🍓 Strawberry Banana Citrus Smoothie

Prep time: 5 minutes | Servings: 1 large glass

Ingredients

1 cup Fresh or frozen strawberries (stemmed)

1 medium Banana (sliced; use frozen for a thicker texture)

1/2 cup Freshly squeezed orange juice (about 1–2 oranges)

1/2 cup Greek yogurt or Milk of choice (almond, oat, or dairy)

Optional: A drizzle of honey or maple syrup if you prefer it sweeter.

Optional: 3–4 ice cubes (if using fresh fruit).

Instructions

Prep the Fruit: Peel the banana and slice it. Wash the strawberries and remove the green leafy tops.

Layer the Blender: Add your liquids first (orange juice and milk/yogurt). This helps the blender blades move freely without getting stuck.

Add Solids: Toss in the strawberries and banana slices.

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is perfectly smooth and creamy.

Serve: Pour into a tall glass and enjoy immediately while cold!

Quick Tips for Success

The Texture: If the smoothie is too thick, splash in a little more orange juice. If it’s too thin, add more frozen fruit or a few extra ice cubes.

Nutrition Boost: You can easily hide a handful of baby spinach or a tablespoon of chia seeds in this blend without changing the flavor much.

Zest it up: For an extra punch of citrus, grate a tiny bit of orange zest into the blender before mixing.

Ingredients

3–4 Large Carrots: Peeled and sliced into rounds.

2 Green Apples: Cored and cut into wedges (keep the skin on for extra nutrients).

1/2 Lemon: Peeled (or juiced separately).

1/2 Lime: Peeled (or juiced separately).

Optional: A small knob of fresh ginger for an extra kick.

Instructions

1. Prep Your Produce

Wash all the fruits and vegetables thoroughly. Slice the carrots and apples into sizes that will easily fit into your juicer’s chute.

2. Juice the Ingredients

Feed the carrots, apples, lemon, and lime through your juicer.

Pro-Tip: If you are using a high-speed blender instead of a juicer, add 1/2 cup of water, blend until smooth, and then strain the mixture through a fine-mesh nut milk bag or sieve to remove the pulp.

3. Stir and Serve

Give the juice a quick stir to combine the flavors. Serve immediately over ice for the best taste and maximum nutrient absorption.

Why this works:

Carrots provide a boost of beta-carotene and a natural sweetness.

Apples add fiber and balance the earthiness of the carrots.

Citrus (Lemon & Lime) adds Vitamin C and brightens the flavor with much-needed acidity.

🍌 The Ultimate Creamy Banana Smoothie

Prep time: 5 minutes | Servings: 1-2

Ingredients

To get that frothy texture seen in your photo, using a frozen banana is the secret!

1 large banana (peeled and frozen for extra creaminess)

1 cup milk of choice (dairy, almond, or oat work great)

1/4 cup Greek yogurt (adds tang and protein)

1/2 tsp vanilla extract

1 tsp honey or maple syrup (optional, depending on banana ripeness)

A pinch of cinnamon (optional, for warmth)

Ice cubes (only if you didn’t use a frozen banana)

Instructions

Prep the Banana: For the best results, slice your banana into chunks before freezing. If you’re using a fresh banana, add about 1/2 cup of ice to the blender to get that chilled, thick consistency.

Layer the Liquid: Add your milk and yogurt to the blender first. This helps the blades spin freely and prevents the fruit from getting stuck at the bottom.

Combine: Add the banana chunks, vanilla, and sweetener.

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until completely smooth and frothy.

Garnish: Pour into a glass and top with fresh banana slices and a light dusting of cinnamon, just like in your image.

💡 Pro Tips for Success

The “Spot” Rule: Use bananas that have a few brown spots. They have a much higher sugar content, which means you won’t need to add any extra honey or syrup.

Make it Thick: If you want a “smoothie bowl” consistency, reduce the milk to 1/2 cup.

Boost It: Feel free to throw in a tablespoon of peanut butter or a handful of spinach (though the color will change to green!).

Leftover Turkey Stuffing Balls can be enjoyed as they are or repurposed. If you have leftover mashed potatoes turkey and stuffing from Thanksgiving, Christmas or from your last roast dinner, you are going to love the following recipe. Turkey, potatoes and stuffing are combined with gravy and panko breadcrumbs to make these delicious stuffing balls.

INGREDIENTS

My One-Pan Chicken with Buttered Noodles brings cozy comfort to busy nights. The tender chicken and silky noodles cook together creating this magical sauce that makes everyone happy. It’s become my most requested dinner when life gets hectic.

 One-Pan Chicken with Buttered Noodles

 Ingredients:

• 4 chicken breasts, boneless and skinless.
• 2 tablespoons olive oil.
• 3 garlic cloves, minced.
• 2 cups chicken broth.
• 1 cup heavy cream.
• 8 ounces egg noodles.
• 3 tablespoons butter.
• 1/4 cup Parmesan cheese, grated.
• To taste: Salt and pepper.
• For garnish: Fresh parsley.
• 👩‍🍳 Instructions:
• Heat oil in large skillet over medium heat. Season chicken with salt and pepper, cook 5-6 minutes per side until golden.
• In same pan, cook garlic until fragrant. Add broth and cream, bring to simmer.
• Add egg noodles to simmering liquid. Cover and cook 8-10 minutes until tender.
• Stir in butter and Parmesan until melted. Return chicken to pan to warm through. Garnish with parsley.
• 💡 Notes:
• All components cook in one pan for easy cleanup

Avocado Tuna Salad

Ingredients:

– 2 cans (5 oz each) tuna, drained

– 2 ripe avocados, diced

– 1/4 cup red onion, chopped

– 1/4 cup celery, chopped

– 2 tablespoons fresh cilantro

– Juice of 1 lime

– Salt and black pepper to taste

– Bread or crackers for serving

Instructions:

1. *Mix tuna and avocado:* Combine tuna, avocado, red onion, and celery.

2. *Add flavor:* Mix in chopped cilantro and lime juice.

3. *Season:* Add salt and pepper to taste.

4. *Serve:* Enjoy on bread or crackers!

🥞 Fluffy Blueberry Pancake Bowls

Ingredients

For the Pancakes:

2 cups All-purpose flour

2 tbsp Sugar

2 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

2 cups Buttermilk (the secret to that fluffiness!)

2 Large eggs

1/4 cup Melted butter (cooled slightly)

1 tsp Vanilla extract

For the Blueberry Layer & Topping:

2 cups Fresh blueberries (split into two portions)

1 tbsp Maple syrup or honey

1 tsp Lemon juice

Optional: Powdered sugar for dusting

Instructions

Prep the Blueberry Compote: In a small saucepan over medium heat, combine half of your blueberries with the lemon juice and syrup. Simmer for about 5 minutes until the berries burst and create a thick, purple sauce. Set aside.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.

Combine: Pour the wet ingredients into the dry. Stir gently until just combined. Tip: Don’t over-mix! Lumps are okay; they make the pancakes loftier.

Cook: Heat a non-stick skillet over medium-low heat with a little butter. Pour small rounds of batter. Drop a few fresh blueberries onto each pancake before flipping. Cook until golden brown on both sides.

Assemble the Bowl: * Place one pancake at the bottom of a glass bowl.

Spoon some of the warm blueberry compote over it.

Layer another pancake on top and repeat.

Finish with a generous handful of fresh blueberries and a heavy dusting of powdered sugar.

Quick Tips for Success

The Sizzle: If your butter burns instantly in the pan, the heat is too high. Low and slow is the way to get that even golden color.

The “Bowl” Effect: To get the look in the photo, slightly tear or fold the pancakes to fit snugly into the bowl so the blueberry juices soak into every edge.

Classic Cucumber Tea Sandwiches

Prep time: 15 minutes

Yields: 12–16 finger sandwiches

Ingredients

Bread: 8 slices of soft white sandwich bread (shokupan or “pullman” loaf works best).

Cucumbers: 1 large English cucumber (these have thinner skin and fewer seeds).

The Spread:

4 oz (1/2 block) Cream cheese, softened to room temperature.

2 tbsp Mayonnaise.

1 tsp Fresh dill or chives, finely chopped.

A squeeze of fresh lemon juice.

A pinch of salt and cracked black pepper.

Instructions

Prep the Cucumbers: Peel the cucumber (or leave strips of skin for color). Use a mandoline or a sharp knife to slice them into paper-thin rounds. Place them on a paper towel and sprinkle with a tiny bit of salt to draw out moisture; pat them dry after 5 minutes so your bread doesn’t get soggy.

Mix the Spread: In a small bowl, whip the softened cream cheese, mayonnaise, herbs, and lemon juice until smooth. Season with salt and pepper to taste.

Assemble: Spread a generous, even layer of the cream cheese mixture onto one side of every bread slice. This acts as a “sealant” to keep the bread fluffy. Layer the cucumber slices slightly overlapping on half of the bread slices.

Close and Trim: Top with the remaining bread slices. Using a very sharp serrated knife, cut the crusts off first to create a perfect square.

The Signature Cut: Cut each square diagonally twice to create the small triangles shown in your image.

Pro-Tips for Success

Room Temp: Make sure your cream cheese is truly soft, or it will tear the delicate white bread.

Storage: If you aren’t serving them immediately, cover them with a slightly damp paper towel and plastic wrap to keep the bread from drying out.

The “Crunch”: For extra flavor, some people like to lightly butter the bread before adding the cream cheese spread.

Stuffed Cabbage Rolls on a Vegetable Bed

Tender cabbage leaves wrapped around a savory meat and rice filling, slowly cooked in a rich tomato and vegetable sauce. This comforting classic is loved worldwide for its rustic flavor and hearty texture—perfect for family dinners or cozy weekends.

Ingredients

For the Cabbage Rolls

• 1 large green cabbage

• 1 lb (450 g) ground beef

• ½ cup uncooked white rice

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 large egg

• ½ tsp paprika

• Salt and black pepper, to taste

For the Vegetable Bed

• 2 carrots, sliced thin

• 1 onion, sliced

• 1 bell pepper, sliced

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil

For the Sauce

• 1 can (14 oz / 400 g) crushed tomatoes or tomato sauce

• 1 tbsp tomato paste

• 1 tsp sugar

• 1 tsp dried thyme or oregano

• 1 bay leaf

• 1 cup vegetable or chicken broth

• Salt and black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head into the boiling water.

2. Cook for about 8–10 minutes, gently removing softened leaves as they loosen. Drain and allow leaves to cool.

3. In a large bowl, combine ground beef, rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until combined.

4. Trim the thick stem from each cabbage leaf to make rolling easier.

5. Place about 2 tablespoons of filling in the center of each leaf. Fold in the sides and roll tightly.

6. Heat olive oil in a large pot or baking dish. Add carrots, onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened.

7. Arrange cabbage rolls seam-side down on top of the vegetables in a single layer.

8. In a bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour over the rolls.

9. Cover and simmer gently for 1½ hours, or bake covered at 175°C (350°F) for 1 hour 30 minutes, until the cabbage is tender and the filling is cooked through.

10. Remove the bay leaf and let rest for 10 minutes before serving.

How to Make (Summary)

• Soften cabbage leaves first

• Prepare the savory meat and rice filling

• Roll tightly to secure the filling

• Create a vegetable base for flavor and moisture

• Cook slowly in tomato sauce until tender

Variations

• Vegetarian: Use lentils, mushrooms, and extra rice

• Spicy: Add chili flakes or hot paprika

• Creamy Sauce: Stir in sour cream before serving

• Middle Eastern Style: Use lamb with cumin and cinnamon

• Sweet & Sour: Add vinegar and raisins to the sauce

Tips

• Use fresh cabbage for easier rolling

• Do not overfill rolls

• Light browning before simmering adds flavor

• Tastes even better the next day

• Serve with bread or yogurt-based sauce

• Freezes well for up to 3 months

Conclusion

These Stuffed Cabbage Rolls on a Vegetable Bed are a timeless comfort food. The tender cabbage, flavorful filling, and rich tomato sauce combine into a satisfying dish that brings warmth and tradition to every