Stuffed Cabbage Rolls on a Vegetable Bed

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Of course! This is a wonderful comfort food dish that is hearty, flavorful, and perfect for a cozy meal. The vegetable bed not only adds nutrition and color but also steams and roasts in the delicious juices from the rolls, making it a complete one-pan meal.

Here is a detailed recipe for tender stuffed cabbage rolls nestled on a flavorful vegetable bed.

Stuffed Cabbage Rolls on a Vegetable Bed

This recipe features tender cabbage leaves filled with a savory meat and rice mixture, slowly baked in a rich tomato sauce atop a medley of roasted vegetables.

Yields: 6 servings (about 12 rolls)
Prep time: 45 minutes
Cook time: 1 hour 30 minutes

Ingredients

For the Cabbage Rolls:

· 1 large head green cabbage (about 3 lbs / 1.3 kg)
· 1 lb (450g) ground beef (or a mix of beef and pork)
· 1/2 cup uncooked long-grain white rice
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tbsp fresh parsley, chopped
· 1 tsp dried dill (or 1 tbsp fresh)
· 1 tsp paprika
· Salt and freshly ground black pepper, to taste

For the Vegetable Bed:

· 2 large carrots, cut into 1/2-inch chunks
· 2 ribs celery, cut into 1/2-inch chunks
· 1 large onion, cut into 1-inch chunks
· 1 bell pepper (any color), cut into 1-inch chunks
· 2 tbsp olive oil
· 1/2 tsp salt
· 1/4 tsp black pepper

For the Cooking Sauce:

· 1 (24 oz / 700ml) jar of tomato passata or crushed tomatoes
· 1 (15 oz / 440ml) can of diced tomatoes, undrained
· 2 tbsp tomato paste
· 1 tbsp brown sugar or honey (to balance acidity)
· 1 tsp dried thyme
· 1 bay leaf (optional)
· Salt and pepper, to taste
· 1/2 cup beef or vegetable broth (or water)

Instructions

Part 1: Prepare the Cabbage Leaves

  1. Core the Cabbage: Use a sharp knife to carefully cut out the core of the cabbage.
  2. Soften the Leaves: You have two options:
    · Boiling Method (Most Common): Bring a large pot of salted water to a boil. Submerge the whole cabbage head and boil for 5-8 minutes. As the outer leaves become soft and pliable, carefully peel them off with tongs and place them in a colander. Return the cabbage to the water to soften the next layer of leaves. You’ll need about 12-14 large leaves.
    · Freezing Method (Plan Ahead): Freeze the entire head of cabbage solid (at least 24 hours). Thaw it completely in the refrigerator. The leaves will be very soft and pliable, ready to roll.
  3. Prep the Leaves: Once cool enough to handle, use a paring knife to shave down the thick, tough center rib on each leaf to make it easier to roll. Set aside.

Part 2: Make the Filling & Assemble

  1. Prepare Rice: Cook the 1/2 cup of rice according to package directions, but only cook it until just tender (it will finish cooking in the oven). Alternatively, you can use parboiled or minute rice for a quicker option.
  2. Mix Filling: In a large bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, parsley, dill, paprika, 1 tsp salt, and 1/2 tsp pepper. Mix with your hands or a fork until just combined. Do not overmix.
  3. Assemble Rolls: Place a prepped cabbage leaf on a work surface. Place about 1/4 to 1/3 cup of the meat mixture near the bottom (stem end) of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with remaining leaves and filling.

Part 3: Prepare the Vegetable Bed & Sauce

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Combine Vegetables: In a large, deep 9×13-inch baking dish or an oven-safe Dutch oven, toss the chopped carrots, celery, onion, and bell pepper with the olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread them into an even layer on the bottom of the dish.
  3. Make the Sauce: In a separate bowl, whisk together the tomato passata, diced tomatoes, tomato paste, brown sugar, thyme, and a pinch of salt and pepper.

Part 4: Assemble and Bake

  1. Arrange Rolls: Nestle the stuffed cabbage rolls, seam-side down, tightly on top of the bed of vegetables.
  2. Add Sauce & Liquid: Pour the prepared tomato sauce evenly over the cabbage rolls. Pour the 1/2 cup of broth or water around the edges of the dish. If using, add the bay leaf.
  3. Cover and Bake: Cover the baking dish tightly with a lid or a double layer of aluminum foil. Bake for 1 hour and 15 minutes.
  4. Uncover and Finish: Remove the foil and bake for an additional 15-30 minutes, or until the sauce is bubbly, the vegetables are tender, and the tops of the rolls are slightly caramelized.
  5. Rest and Serve: Let the cabbage rolls rest for 10-15 minutes before serving. This allows them to set and cool slightly. Serve directly from the dish, ensuring each plate gets a cabbage roll and a generous scoop of the tender vegetables and sauce from the bottom.

Chef’s Tips for Success

· The Right Cabbage: Savoy cabbage is an excellent alternative to green cabbage, as its leaves are naturally more tender and crinkled, making them easier to roll.
· Pre-cook the Rice: Using uncooked rice can be risky as it may not absorb enough liquid. Pre-cooking it ensures a perfectly tender filling.
· Don’t Overfill: Overfilling the leaves makes them difficult to roll and more likely to burst open during cooking.
· Make it Ahead: This is a fantastic make-ahead dish. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
· Vegetarian Version: Substitute the ground beef with 2 cups of cooked brown lentils or a plant-based ground “meat.” Use vegetable broth.
· Tangy Twist: For a classic Eastern European touch, add 2-3 tablespoons of lemon juice or a splash of red wine vinegar to the tomato sauce.

Enjoy this heartwarming, classic dish that is sure to become a family favorite

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