🍽 Preparation
1. Prepare the Cabbage Leaves
Start by removing the core from the cabbage to make it easier to peel the leaves. Bring a large pot of water to a boil. Carefully place the cabbage in the pot and let it cook for about 3-5 minutes until the outer leaves become soft and pliable. You’ll want to keep removing the outer layers as they soften. You’ll need about 12-14 large leaves for the rolls.
Once the leaves are softened, drain them and set aside to cool. You may need to trim the thick vein at the base of each leaf to make them easier to roll.
2. Prepare the Filling
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, tomato paste, Worcestershire sauce, dried thyme, paprika, oregano, and salt and pepper. Use your hands or a spoon to mix everything thoroughly until well-combined.
3. Make the Vegetable Bed
In a large skillet or baking dish, heat 2 tablespoons of olive oil over medium heat. Add the carrot slices, zucchini rounds, sliced onion, and red bell pepper strips. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften but still hold their shape. Add the smashed garlic and stir for another minute, allowing the flavors to infuse.
Pour in the vegetable broth, and season the vegetables with salt and pepper. If you have fresh herbs like rosemary or thyme, throw them in for extra flavor. Let the vegetable mixture simmer gently while you prepare the cabbage rolls.
4. Stuff and Roll the Cabbage Leaves
Lay one cabbage leaf flat on a clean surface. Place a spoonful of the meat mixture (about 2-3 tablespoons) near the base of the leaf. Gently fold in the sides of the leaf, then roll it up tightly to enclose the filling. Repeat the process for all the cabbage leaves and the remaining meat mixture. If you have extra filling, you can make additional smaller rolls or just tuck them in between the larger ones.
5. Assemble the Dish
Once the cabbage rolls are prepared, carefully place them on top of the simmering vegetable bed. Arrange the rolls snugly together, stacking them if necessary. This will allow the cabbage rolls to cook evenly while absorbing the flavor of the vegetables.
6. Prepare the Tomato Sauce
In a separate bowl, combine the crushed tomatoes, tomato sauce, sugar (if using), Italian seasoning, salt, and pepper. Stir well to combine. Pour the tomato sauce evenly over the cabbage rolls and vegetables. The sauce will help keep the rolls moist while infusing them with rich, tangy flavor.
7. Cook the Cabbage Rolls
Cover the skillet or baking dish with a lid or foil, and cook the cabbage rolls on the stove over low heat or in a preheated oven at 350°F (175°C) for 45-60 minutes. Check the rolls occasionally to make sure they’re not drying out. If necessary, add a little more broth or water.
The cabbage leaves should become tender, and the filling should be fully cooked. The vegetable bed will have absorbed the tomato sauce and flavors, adding a rich, aromatic foundation to the dish.
8. Serve and Garnish
Once the cabbage rolls are done, remove the skillet or dish from the heat. Garnish the stuffed cabbage rolls with chopped fresh parsley for a pop of color. Serve the rolls directly on the vegetable bed, allowing the vegetables to act as a base for the dish. For a finishing touch, drizzle a little extra tomato sauce over the top if desired.
🍽 Presentation Tips
-
Serve as a centerpiece: For a rustic and hearty presentation, serve the cabbage rolls directly in the skillet or baking dish. The vegetables will add vibrant color and texture, making it an eye-catching dish for your table.
-
Pair with sides: Complement this dish with a simple green salad, or serve it alongside some garlic bread to soak up the flavorful tomato sauce.
-
Individual servings: For a more elegant presentation, serve each cabbage roll on individual plates, with a spoonful of the vegetables and tomato sauce on the side.
ADVERTISEMENT
