Of course! This is a fantastic way to make stuffed cabbage rolls. Cooking them on a bed of vegetables instead of just in a plain tomato sauce infuses the entire dish with incredible depth of flavor and creates a complete, one-pot meal.
Here is a recipe for Favorite Stuffed Cabbage Rolls on a Vegetable Bed, designed to be comforting, flavorful, and well-balanced.
Why You’ll Love This Method:
· Deep, Rich Flavor: The vegetables under the rolls caramelize and meld with the sauce.
· No Soggy Bottoms: The veggie bed lifts the rolls out of direct liquid, preventing them from becoming mushy.
· A Complete Meal: You get your protein, grains, and a hefty serving of vegetables all in one dish.
· Make-Ahead Friendly: These taste even better the next day.
Favorite Stuffed Cabbage Rolls on a Vegetable Bed
Yield: 6 servings (about 12 rolls)
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Ingredients
For the Vegetable Bed:
· 1 large yellow onion, chopped
· 2 large carrots, grated or finely diced
· 2 celery stalks, finely diced
· 3 cloves garlic, minced
· 1 tbsp olive oil
· 1 (28 oz / 800g) can crushed tomatoes
· ½ cup (120 ml) beef broth, vegetable broth, or water
· 1 tbsp brown sugar or honey (to balance tomato acidity)
· 1 tsp dried thyme or oregano
· Salt and black pepper to taste
For the Cabbage Rolls:
· 1 large head green cabbage (about 3 lbs / 1.3 kg)
· 1 lb (450g) ground beef, pork, turkey, or a mix (I prefer half pork, half beef)
· 1 cup cooked rice (white or brown)
· 1 small yellow onion, finely grated or minced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tbsp fresh parsley, chopped
· 1 tsp paprika
· Salt and black pepper to taste
For the Topping:
· ½ cup (120 ml) tomato sauce or passata
· 2 tbsp brown sugar
· 2 tbsp apple cider vinegar or lemon juice
Instructions
Step 1: Prepare the Cabbage Leaves
This is the most important step for pliable leaves.
- Bring a large pot of water to a boil.
- Carefully cut out the core of the cabbage.
- Submerge the whole head in the boiling water. As the outer leaves soften and become pliable (after 1-2 minutes), use tongs to carefully peel them off. Place them on a kitchen towel to drain and cool.
- Return the cabbage to the water to soften the next layer of leaves. Repeat until you have 12-14 large, soft leaves.
- Once cool, use a paring knife to shave down the thick, tough center rib on each leaf to make rolling easier.
Step 2: Make the Filling
- In a large bowl, combine the ground meat, cooked rice, grated onion, garlic, egg, parsley, paprika, salt, and pepper.
- Mix with your hands or a fork until just combined. Do not overmix, or the filling can become tough.
Step 3: Assemble the Rolls
- Place a cabbage leaf on a clean surface with the stem end facing you.
- Place about ¼ to ⅓ cup of the filling near the base of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom, like a burrito. Repeat with remaining leaves and filling.
Step 4: Create the Vegetable Bed & Assemble the Dish
- Preheat oven to 375°F (190°C).
- In a large, oven-safe Dutch oven or deep skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery (this is called a soffritto or mirepoix). Sauté for 8-10 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- To the pot, add: the crushed tomatoes, broth, brown sugar, thyme, salt, and pepper. Stir to combine. This is your flavorful vegetable bed.
- Nestle the cabbage rolls seam-side down into the vegetable-tomato mixture, packing them in snugly in a single layer.
Step 5: Cook to Perfection
- In a small bowl, whisk together the tomato sauce, brown sugar, and vinegar. Pour this sauce evenly over the top of the rolls.
- Cover the pot tightly with a lid (or foil).
- Bake for 1 hour and 15 minutes. Then, uncover and bake for another 15 minutes to slightly thicken the sauce and brown the tops.
- Let the rolls rest for 10-15 minutes before serving. They will be very hot and will hold their shape better.
How to Serve
Scoop a portion of the delicious vegetable bed and sauce onto a plate or shallow bowl. Place 2-3 cabbage rolls on top. A dollop of sour cream or Greek yogurt and a sprinkle of fresh dill or parsley are the perfect finishing touches.
Chef’s Tips & Variations
· Freezer-Friendly Shortcut: Instead of boiling, freeze the whole, uncored cabbage overnight. Thaw it in the fridge, and the leaves will be soft and pliable, ready to roll—no boiling needed!
· Vegetarian Version: Substitute the meat with 2 cups of cooked lentils or a mixture of sautéed mushrooms and quinoa.
· Gluten-Free: This recipe is naturally gluten-free. Just ensure your broth is certified GF.
· Sweet & Sour Twist: Add ½ cup of raisins to the filling and use more brown sugar in the topping for a classic sweet-and-sour flavor profile.
· Low-Carb/Keto: Omit the rice and use ½ lb more meat and 1 cup of riced cauliflower.
Enjoy your cozy, flavorful, and perfectly cooked stuffed cabbage rolls! They are truly a favorite for a reason.