Favorite Stuffed Cabbage Rolls on a Vegetable Bed!!
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 Tomato Sauce
1 (15 oz / 425g) can crushed tomatoes
½ cup (120ml) tomato sauce or passata
¼ cup (60ml) chicken or vegetable broth
1 tbsp Worcestershire sauce (or soy sauce for vegetarian option)
1 tsp sugar (optional, balances acidity)
½ tsp garlic powder
Salt and 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
