- 1 can (15 oz) crushed tomatoes
- ½ cup tomato sauce
- ¼ cup chicken or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (optional, balances acidity)
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Roasted Vegetable Bed:
- 2 medium carrots, sliced
- 1 medium zucchini, chopped
- 1 red bell pepper, sliced
- 1 small onion, chopped
- 2 tbsp olive oil
- Salt, pepper, and Italian herbs, optional
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or casserole pan.
Step 2: Soften the Cabbage
Bring a large pot of water to a boil. Submerge the whole cabbage for 5–7 minutes until the outer leaves soften. Peel off softened leaves and set aside. Repeat until you have 8–10 usable leaves.
Step 3: Prepare the Filling
In a large bowl, combine the ground meat, cooked rice, onion, garlic, egg (if using), smoked paprika, dried thyme, salt, and pepper. Mix until fully incorporated.
Step 4: Roll the Cabbage
Lay one cabbage leaf flat and place 2–3 tablespoons of filling in the center. Fold the sides over the filling and roll tightly, similar to a burrito. Repeat with remaining leaves and filling.
Step 5: Prepare the Roasted Vegetable Bed
Toss carrots, zucchini, bell pepper, and onion with olive oil, salt, pepper, and optional Italian herbs. Spread evenly across the bottom of your prepared baking dish.
Step 6: Assemble & Bake
Place the cabbage rolls on top of the roasted vegetables. In a bowl, whisk together the crushed tomatoes, tomato sauce, broth, Worcestershire sauce, sugar, garlic powder, salt, and pepper. Pour the sauce evenly over the rolls and vegetables. Cover tightly with foil and bake for 45–50 minutes. Remove the foil and bake an additional 10–15 minutes, until the cabbage is tender and the sauce is bubbling.
Step 7: Serve
Let the cabbage rolls cool slightly before serving. Spoon the roasted vegetables and sauce alongside each roll. Serve with crusty bread or a fresh salad for a complete, satisfying meal.
Chef’s Tips:
- Flavor Boost: Sauté the onions and garlic before mixing them with the meat for deeper flavor.
- Rice Options: Brown rice or wild rice adds nuttiness and texture to the filling.
- Vegetarian Version: Use a plant-based protein or lentils with rice for a delicious meat-free alternative.
- Make Ahead: Assemble the rolls and refrigerate overnight; bake just before serving for convenience.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
This recipe is a perfect combination of comfort, flavor, and nutrition—sure to become a family favorite.