Favorite Stuffed Cabbage Rolls on a Vegetable Bed

abderrahmane arbaouion

Tender cabbage leaves wrapped around a savory blend of ground meat, rice, and herbs, then baked over a colorful bed of roasted vegetables in a rich tomato-wine sauce. This comforting, one-pan meal is hearty, wholesome, and packed with flavor—perfect for family dinners, meal prep, or impressing guests without spending hours in the kitchen.

Why You’ll Love This Recipe

This isn’t just another stuffed cabbage dish—it’s comfort food elevated. With juicy meat filling, fluffy rice, and soft cabbage all nestled on a vibrant layer of caramelized carrots, zucchini, and bell peppers, every bite feels nourishing and deeply satisfying. The tangy-sweet tomato sauce infuses everything with warmth, while smoked paprika and thyme add depth that lingers.

Perfect for:

  • Cozy weeknight dinners
  • Holiday meals and potlucks
  • Freezer-friendly batch cooking
  • Meal-prepping healthy lunches

Ingredients

FOR THE CABBAGE ROLLS

  • 1 large head green cabbage or Savoy cabbage (~10–12 leaves)
  • 1 lb (450g) ground beef, turkey, pork, or plant-based crumbles
  • 1 cup cooked rice (white, brown, or wild)
  • 1 small onion, finely diced (~½ cup)
  • 2 cloves garlic, minced
  • 1 large egg (optional, helps bind filling)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

FOR THE VEGETABLE BED

  • 2 medium carrots, sliced into coins
  • 1 medium zucchini, chopped
  • 1 red bell pepper, sliced
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • Optional seasonings: pinch of red pepper flakes, Italian herbs, salt & pepper

Step-by-Step Instructions

1. PREHEAT OVEN & PREP PAN

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish or deep casserole with oil or nonstick spray.

Bring a large pot of water to a boil.

  • Carefully place the whole cabbage head into the boiling water, core-side down.
  • Boil 5–7 minutes, removing leaves as they soften (about 8–10 total).
  • Use tongs to transfer leaves to a plate—cool slightly before handling.

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