Ingredients
For the cabbage rolls:
1 large head of cabbage
500g (1 lb) ground beef (or a mix of beef and pork)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper, to taste
1 tsp paprika
1 tsp dried thyme (optional)
For the vegetable bed:
1 carrot, grated
1 zucchini, grated
1 small onion, sliced
1 bell pepper, chopped
2 tbsp olive oil
For the sauce:
2 cups tomato sauce or crushed tomatoes
1 cup sour cream or heavy cream
½ cup grated cheese (mozzarella, gouda, or parmesan)
1 tbsp butter
1 tbsp flour (optional, for thickening)
Salt and pepper to taste
👩🍳 Instructions
- Prepare the cabbage leaves:
Remove the core from the cabbage and boil the whole head for 5–7 minutes until the outer leaves are soft.
Carefully separate the leaves and trim the thick stem at the base.
- Make the filling:
In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Mix well until evenly combined.
- Roll the cabbage:
Place a spoonful of filling in each cabbage leaf, fold the sides, and roll tightly.
Set aside.
- Prepare the vegetable bed:
In a baking dish, drizzle olive oil and spread the grated carrot, zucchini, onion, and bell pepper evenly on the bottom.
- Arrange the rolls:
Place the stuffed cabbage rolls seam-side down on top of the vegetable bed.
- Prepare the sauce:
In a saucepan, melt butter, add tomato sauce, sour cream, and a bit of cheese. Stir until smooth and creamy. Season with salt and pepper.
Pour the sauce evenly over the rolls.
- Bake:
Cover the baking dish with foil and bake at 180°C (350°F) for 40–45 minutes.
Remove the foil, sprinkle more cheese on top, and bake uncovered for another 10–15 minutes until golden and bubbly.
- Serve:
Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread.
🍽️ Tips
For a lighter version, use ground turkey or chicken.
Add a few tablespoons of grated cheese to the filling for extra flavor.
The vegetable bed keeps the rolls moist and adds extra nutrition!