Stuffed Cabbage Rolls on a Vegetable Bed

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or turkey or a plant-based alternative)
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) tomato sauce
• 1/2 cup fresh parsley, chopped (optional)

For the Vegetable Bed:

• 2 cups shredded carrots
• 2 cups chopped bell peppers (mixed colors)
• 2 cups zucchini or yellow squash, sliced
• 1 cup chopped spinach or kale
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp Italian seasoning (optional)

For the Tomato Sauce Topping:

• 1 can (15 oz) diced tomatoes
• 1/2 cup water or vegetable broth
• 1 tsp dried basil
• 1 tsp sugar (optional, to reduce acidity)

Instructions

1. Prepare the Cabbage:

• Bring a large pot of salted water to boil. Carefully remove the core of the cabbage and submerge the whole head in boiling water. Blanch for about 2-5 minutes until the leaves are pliable. Remove from water and cool slightly. Peel off 12 large leaves, trimming the thick part of the veins.

1. Make the Filling:

• In a large mixing bowl, combine ground beef, cooked rice, chopped onion, garlic, egg, oregano, paprika, salt, pepper, and parsley (if using). Mix well until all ingredients are fully incorporated.

1. Assemble the Rolls:

• Take one cabbage leaf, place about 2-3 tablespoons of filling at the base of the leaf, fold in the sides, and then roll it up tightly. Repeat with the remaining leaves and filling.

1. Prepare the Vegetable Bed:

• In a large skillet, heat olive oil over medium heat. Add shredded carrots, bell peppers, zucchini, and spinach. Season with salt, pepper, and Italian seasoning. Sauté for about 5-7 minutes until the vegetables are tender. Spread the vegetable mixture on the bottom of a large baking dish.

1. Add the Cabbage Rolls:

• Place the stuffed cabbage rolls seam-side down on top of the vegetable bed.

1. Make the Tomato Sauce:

• In a small bowl, combine diced tomatoes, water or broth, basil, and sugar (if using). Pour this mixture over the cabbage rolls.

1. Bake:

• Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45-50 minutes. Remove the foil for the last 10-15 minutes to allow the top to brown slightly.

1. Serve:

• Remove from the oven and let cool for a few minutes. Serve the stuffed cabbage rolls over the vegetable bed, spooning extra sauce from the dish over the top.

Enjoy!

This dish is perfect for family dinners and can be made ahead of time. Leftovers also taste great and can be reheated for a quick meal!