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

Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head into the boiling water.
Cook for about 8–10 minutes, gently removing softened leaves as they loosen. Drain and allow leaves to cool.
In a large bowl, combine ground beef, rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until combined.
Trim the thick stem from each cabbage leaf to make rolling easier.
Place about 2 tablespoons of filling in the center of each leaf. Fold in the sides and roll tightly.
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.
Arrange cabbage rolls seam-side down on top of the vegetables in a single layer.
In a bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour over the rolls.
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.
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