Ingredients Overview
This dish is built in layers: cabbage, filling, vegetable bed, and sauce. Each part contributes to the final depth of flavor.
🥬 Ingredients for the Cabbage Rolls
- 1 large green cabbage
- 1 pound (450 g) ground meat (beef, pork, or a mix)
- 1/2 cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or dill
- 2 tablespoons chopped parsley
🥕 Ingredients for the Vegetable Bed
- 2 carrots, thinly sliced
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
🍅 Ingredients for the Sauce
- 1½ cups tomato sauce or crushed tomatoes
- 1 cup vegetable or beef broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
🔪 Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil.
Remove the core from the cabbage and place it whole into the boiling water. Cook for 5–8 minutes, gently peeling off leaves as they soften.
Drain and set aside to cool. Trim the thick rib from each leaf to make rolling easier.
👉 Tip: Save small or torn leaves to line the pot or baking dish.
🥣 Step 2: Make the Filling
In a large bowl, combine:
- Ground meat
- Uncooked rice
- Chopped onion
- Garlic
- Egg
- Salt, pepper, paprika, herbs, and parsley
Mix gently until just combined.
🚫 Overmixing can make the rolls dense.
🥬 Step 3: Assemble the Cabbage Rolls
Lay one cabbage leaf flat.
Place 2–3 tablespoons of filling near the base.
Fold in the sides, then roll tightly from the bottom up.
Repeat until all filling is used.
🥕 Step 4: Prepare the Vegetable Bed
In a large skillet, heat olive oil over medium heat.
Add:
- Onions
- Carrots
- Bell peppers
- Celery
Sauté for 5–7 minutes until slightly softened.
Season lightly with salt and pepper.
Spread the vegetables evenly across the bottom of a large baking dish or Dutch oven.
🍅 Step 5: Prepare the Sauce
In a bowl, mix:
- Tomato sauce
- Broth
- Tomato paste
- Sugar (if using)
- Paprika and pepper
Stir until smooth.
🫗 Step 6: Arrange the Rolls on the Vegetable Bed
Place the cabbage rolls seam-side down over the vegetable bed, packing them snugly so they don’t unravel.
Pour the sauce evenly over the rolls.
The rolls should be mostly covered.
🔥 Step 7: Cook Low and Slow
🥘 Oven Method (Recommended)
- Cover tightly with foil or a lid
- Bake at 350°F (175°C) for 1½–2 hours
🍲 Stovetop Method
- Simmer gently on low heat for 1½ hours
Slow cooking ensures tender cabbage and flavorful filling.
🧊 Step 8: Rest Before Serving
Remove from oven and let rest for 10–15 minutes.
This allows the flavors to settle and the rolls to firm slightly.
🧁 Texture & Flavor Profile
- Cabbage: Tender, silky, never mushy
- Filling: Juicy, savory, aromatic
- Vegetable bed: Sweet, saucy, deeply flavorful
- Overall: Comforting, balanced, satisfying
🌈 Delicious Variations
🌱 Vegetarian Version
Replace meat with lentils, mushrooms, and rice.
🍚 Low-Carb Version
Use cauliflower rice instead of regular rice.
🌶️ Spicy Twist
Add chili flakes or smoked paprika.
🍋 Light & Fresh
Finish with lemon zest and fresh dill.
🍽️ How to Serve Stuffed Cabbage Rolls
Serve with:
- Mashed potatoes
- Crusty bread
- Sour cream or yogurt
- Fresh parsley or dill
This dish is even better the next day.
📦 Storage & Make-Ahead Tips
- Refrigerate up to 4 days
- Freeze cooked rolls up to 3 months
- Reheat gently with sauce
Perfect for batch cooking.
💡 Pro Tips for Perfect Rolls
- Choose a large cabbage with loose leaves
- Don’t overfill
- Pack rolls tightly
- Use low heat and patience
- Taste the filling before rolling
❤️ Final Thoughts
These favorite stuffed cabbage rolls on a vegetable bed are more than just a meal—they’re a tradition. Slow-cooked, comforting, and deeply flavorful, this dish brings warmth to the table and satisfaction to every bite.