👩🍳 Instructions
1️⃣ Preheat Your Oven
Set your oven to 375°F (190°C).
Lightly grease a large casserole or baking dish and set aside.
2️⃣ Prepare the Cabbage Leaves
Bring a large pot of water to a boil.
Gently place the whole cabbage head in the water for 5–7 minutes to soften the outer leaves.
Peel off the tender outer leaves and set aside. Repeat until you have 8–10 good leaves.
3️⃣ Make the Filling
In a large bowl, combine the ground meat, cooked rice, diced onion, garlic, egg (if using), paprika, thyme, salt, and pepper. Mix well until fully combined.
4️⃣ Roll the Cabbage
Place a cabbage leaf on a flat surface. Add 2–3 tablespoons of filling to the center.
Fold in the sides and roll up tightly, burrito-style.
Repeat with the remaining leaves and filling.
5️⃣ Build the Veggie Base
Toss the chopped carrots, zucchini, bell pepper, and onion with olive oil and your choice of seasoning.
Spread the vegetables evenly over the bottom of your prepared baking dish.
6️⃣ Assemble & Bake
Place the cabbage rolls on top of the vegetable bed.
Whisk together all sauce ingredients in a separate bowl.
Pour the sauce evenly over the rolls and veggies.
Cover tightly with foil and bake for 45–50 minutes.
Remove foil and bake an additional 10–15 minutes, until everything is tender and the sauce is bubbling.
7️⃣ Time to Serve
Let the dish rest for a few minutes after baking.
Spoon roasted vegetables and extra sauce alongside each roll.
Serve with crusty bread or a side salad for a complete meal.
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