Ingredients

For the Cabbage Rolls:

1 large head of green cabbage

1 lb (450 g) ground beef

1/2 cup uncooked white rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg

1/2 tsp paprika

Salt and pepper, to taste

For the Vegetable Bed:

2 carrots, sliced into thin rounds

1 onion, sliced

1 bell pepper, cut into strips

2 celery stalks, chopped

2 cloves garlic, minced

2 tbsp olive oil

For the Sauce:

1 can (14 oz / 400 g) crushed tomatoes or tomato sauce

1 tbsp tomato paste

1 tsp sugar (to balance acidity)

1 tsp dried thyme or oregano

1 bay leaf

1 cup vegetable or chicken broth

Salt and pepper, to taste

Instructions

Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole head in the pot.

Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.

In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.

Trim the thick vein at the base of each cabbage leaf to make it easier to roll.

Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.

In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.

Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.

In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.

Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.

Remove the bay leaf and let the rolls rest for 10 minutes before serving.

How to Make

Prepare your cabbage leaves first — they should be soft but not overcooked.

Make the filling by combining meat, rice, and seasonings for a rich, savory flavor.

Roll each cabbage leaf tightly to hold the filling securely during cooking.

Create a bed of vegetables at the bottom of your pot — this prevents burning and adds amazing flavor.

Simmer everything slowly in tomato sauce until the cabbage is tender and the flavors have fully blended.

Variations

Vegetarian Version: Replace meat with cooked lentils, mushrooms, and extra rice for a healthy plant-based twist.

Spicy Rolls: Add red pepper flakes or hot paprika to the filling for extra kick.

Sauce Variations: Use a creamy tomato sauce or add sour cream for a tangy Slavic-style flavor.

Middle Eastern Touch: Mix rice with minced lamb, cumin, and cinnamon for a fragrant version.

Sweet & Sour Rolls: Add 1 tablespoon vinegar and a handful of raisins to the tomato sauce for an Eastern European-style flavor.

Tips

Use a large, fresh cabbage head — older or tough leaves can tear easily.

Don’t overfill the rolls; the rice expands slightly as it cooks.

For extra flavor, brown the cabbage rolls lightly before simmering.

You can prepare this dish a day ahead — it tastes even better reheated as the flavors deepen.

Serve with sour cream or crusty bread for a complete meal.

Leftovers freeze very well for up to 3 months.

Conclusion (short)

These Favorite Stuffed Cabbage Rolls on a Vegetable Bed are a classic, hearty, and flavorful dinner. Every bite has a genuine taste of home because to the harmonious combination of tender cabbage, savory stuffing, and a thick tomato vegetable sauce.