3. MAKE THE FILLING
In a large bowl:
- Combine ground meat, cooked rice, diced onion, minced garlic, egg (if using), paprika, thyme, salt, and pepper.
- Mix gently until evenly blended—don’t overwork.
4. ASSEMBLE THE ROLLS
On a flat surface:
- Lay out a cabbage leaf, vein-side up.
- Spoon 2–3 tbsp filling into the center.
- Fold sides inward, then roll tightly from the base to enclose completely.
Repeat with remaining leaves and filling.
5. PREPARE THE VEGETABLE BED
In a bowl:
- Toss carrots, zucchini, bell pepper, and onion with olive oil and a pinch of salt, pepper, and herbs.
- Spread evenly across the bottom of the prepared baking dish.
6. LAYER & SAUCE
- Arrange cabbage rolls seam-side down on top of the vegetables.
- In a bowl, whisk together crushed tomatoes, tomato sauce, broth, Worcestershire, sugar, garlic powder, salt, and pepper.
- Pour sauce evenly over the rolls and vegetables—cover completely.
7. BAKE UNTIL TENDER
- Cover tightly with aluminum foil.
- Bake 45–50 minutes, until vegetables are tender and rolls are cooked through.
- Remove foil and bake 10–15 minutes more, until sauce is bubbling and slightly reduced.
8. SERVE WARM & DELICIOUS
- Let rest 5 minutes before serving—helps hold shape.
- Spoon rolls and vegetables onto plates, drizzling with extra sauce.
Serve hot with:
- Crusty bread or garlic toast
- A crisp green salad
- Sour cream or feta cheese (optional)
You Must Know
- Blanch cabbage carefully —too long = fragile leaves; too short = hard to roll.
- Use cooled rice —hot rice makes filling mushy.
- Don’t skip resting —hot rolls fall apart when scooped.
- Tastes better the next day! Flavors meld beautifully overnight.
- Freezer-friendly —bake, cool, freeze, then reheat.
