Step 2: Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.
Step 3: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.
Step 4: Trim the thick vein at the base of each cabbage leaf to make it easier to roll.
Step 5: Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.
Step 6: In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.
Step 7: Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.
Step 8: In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.
Step 9: Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.
Step 10: Remove the bay leaf and let the rolls rest for 10 minutes before serving.
How to Make
Prepare your cabbage leaves first — they should be soft but not overcooked.
Make the filling by combining meat, rice, and seasonings for a rich, savory flavor.
Roll each cabbage leaf tightly to hold the filling securely during cooking.
Create a bed of vegetables at the bottom of your pot — this prevents burning and adds amazing flavor.
Simmer everything slowly in tomato sauce until the cabbage is tender and the flavors have fully blended.
Variations
Vegetarian Version: Replace meat with cooked lentils, mushrooms, and extra rice for a healthy plant-based twist.
Spicy Rolls: Add red pepper flakes or hot paprika to the filling for extra kick.
Sauce Variations: Use a creamy tomato sauce or add sour cream for a tangy Slavic-style flavor.
Middle Eastern Touch: Mix rice with minced lamb, cumin, and cinnamon for a fragrant version.
Sweet & Sour Rolls: Add 1 tablespoon vinegar and a handful of raisins to the tomato sauce for an Eastern European-style flavor.
Tips
Use a large, fresh cabbage head — older or tough leaves can tear easily.
Don’t overfill the rolls; the rice expands slightly as it cooks.
For extra flavor, brown the cabbage rolls lightly before simmering.
You can prepare this dish a day ahead — it tastes even better reheated as the flavors deepen.
Serve with sour cream or crusty bread for a complete meal.
Leftovers freeze very well for up to 3 months.
Conclusion (short)
These Favorite Stuffed Cabbage Rolls on a Vegetable Bed are a timeless, comforting dish filled with love and flavor. Tender cabbage, savory filling, and a rich tomato vegetable sauce create a perfect harmony — a true taste of home in every bite.
