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