Carefully remove the cabbage core and place the whole cabbage in the water.
As the leaves loosen, gently peel them off with tongs and set aside to cool.
Trim the thick vein at the base of each leaf for easier rolling.
2. Make the Filling
In a large bowl, combine:
ground meat, rice, onion, garlic, egg, parsley, paprika, salt, and pepper. Mix until everything is well combined.
3. Prepare the Vegetable Bed
In a deep baking dish or Dutch oven, spread:
olive oil, then layer the sliced carrots, bell pepper, onion, and celery evenly on the bottom. This forms a flavorful bed for your cabbage rolls and keeps them moist.
4. Assemble the Cabbage Rolls
Place 2–3 tablespoons of filling in the center of each cabbage leaf.
Fold the sides over and roll tightly, tucking in the ends.
Arrange the rolls seam side down on top of the vegetable bed.
5. Make the Tomato Sauce
In a saucepan, combine:
crushed tomatoes, broth, tomato paste, sugar, paprika, thyme, bay leaf, salt, and pepper. Bring to a simmer for 5 minutes, stirring occasionally.
6. Bake the Rolls
Pour the tomato sauce evenly over the cabbage rolls.
Cover with foil or a lid and bake at 350°F (175°C) for 1½ to 2 hours, until the cabbage and rice are tender.
Optional: remove the cover during the last 15 minutes to let the sauce thicken slightly.
🥄 To Serve
Serve warm with the tender vegetables and spoon the tomato sauce generously over the top. Garnish with fresh parsley — and don’t forget a slice of crusty bread to soak up that sauce!
💡 Tips
For extra flavor, sauté the onions, garlic, and carrots before assembling.
These rolls taste even better the next day — perfect for meal prep or reheating.
You can also make them in a slow cooker on LOW for 6–7 hours.
Would you like me to give you the slow cooker version of this recipe too? It makes the rolls extra soft and the sauce incredibly rich.
