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🌿 Why You’ll Love This Recipe
- Classic flavors with a healthy twist
- Great for meal prep — even better the next day
- Balanced and hearty — protein, grains, and vegetables in every bite
- Freezer-friendly — make a big batch and save some for later!
🛒 Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef or a mix of beef and pork
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- Salt and pepper to taste
- 1 tsp paprika
- Optional: fresh dill or parsley, chopped
For the Sauce:
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 tbsp tomato paste
- 1/2 tsp sugar
- 1 tsp dried oregano or basil
- Salt and pepper to taste
For the Vegetable Bed:
- 2 carrots, julienned or thinly sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
👩🍳 Instructions
1. Prepare the Cabbage
Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off 10–12 whole leaves. Blanch them in the boiling water for 2–3 minutes until softened. Drain and set aside to cool.
2. Make the Filling
In a large bowl, mix the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and fresh herbs. Mix until just combined.
3. Assemble the Rolls
4. Prepare the Vegetable Bed
In the bottom of a large baking dish or Dutch oven, spread the sliced carrots, zucchini, bell pepper, and onion. Drizzle with olive oil and season with salt and pepper.
5. Layer and Sauce
Place the cabbage rolls seam-side down on top of the vegetables. In a small bowl, mix the crushed tomatoes, tomato paste, sugar, and herbs. Pour the sauce over the rolls, covering evenly.
6. Bake
Cover tightly with foil or a lid and bake at 350°F (175°C) for 60–75 minutes, or until the rolls are tender and the sauce is bubbling. Remove the cover for the last 10–15 minutes if you’d like a slightly caramelized top.
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