🥬 Stuffed Cabbage Rolls with Roasted Vegetables & Tomato Sauce
👩🍳 Instructions
Prepare the cabbage: Core the cabbage and carefully separate leaves. Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and pat dry.
Make the filling: In a bowl, combine ground meat, cooked rice, onion, carrot, garlic, salt, pepper, paprika, and dried herbs. Mix well.
Form the rolls: Place about 2 tablespoons of filling on each cabbage leaf. Fold in the sides and roll tightly.
Roast vegetables: Toss bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15–20 minutes.
Prepare tomato sauce: In a saucepan, heat tomato sauce with garlic, basil/oregano, salt, and pepper. Simmer 5–10 minutes.
Assemble and bake: In a baking dish, place cabbage rolls, top with roasted vegetables, and pour tomato sauce over everything. Cover with foil.
Bake: 350°F (175°C) for 30–35 minutes until rolls are cooked through and sauce is bubbling.
Serve warm, garnished with fresh parsley if desired.
💡 Tips
For a lighter version, use ground turkey or chicken.
Add mushrooms or bell peppers to the filling for extra flavor.
These rolls reheat beautifully and taste even better the next day as the flavors meld.
Freeze leftovers uncooked in sauce, then bake straight from the freezer for 45–50 minutes at 350°F (175°C).
If you want, I can also give you a slow-cooker version — “set it and forget it” with all the veggies and tomato sauce, perfect for busy weeknights. Do you want me to share that?
