Stuffed Cabbage Rolls on a Bed of Vegetables & Cheese

Directions

1. Bring a large pot of salted water to a boil. Remove the core of the cabbage and carefully place the whole head into the boiling water.
2. Boil for 8–10 minutes until the outer leaves soften. Gently peel off 12–15 large leaves and set aside.
3. Trim the thick central veins of each cabbage leaf to make rolling easier and more flexible.
4. Heat 2 tablespoons of vegetable oil in a pan and sauté the onion and carrot for 5–6 minutes until softened. Add garlic and cook for 1 more minute, then remove from heat and let cool.
5. In a large bowl, combine ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika. Mix until well combined, then let rest for 10 minutes.
6. Place 2–3 tablespoons of filling onto each cabbage leaf. Fold the sides inward and roll tightly into a neat bundle.
7. Preheat the oven to 180°C (350°F). Grease a large baking dish with butter.
8. Arrange the sliced potatoes evenly at the bottom of the dish. Season with salt, pepper, garlic powder, and drizzle with vegetable oil.
9. Layer tomato, bell pepper, mushrooms, red onion, and corn over the potatoes. Season lightly again.
10. Place the cabbage rolls seam-side down on top of the vegetable bed.
11. Drizzle with olive oil, cover the dish with foil, and bake for 20 minutes.
12. Remove foil, sprinkle grated cheese over the top, and bake uncovered for another 25 minutes until golden and bubbling.
13. Let rest for 5 minutes, then garnish with fresh dill and parsley before serving.

Recipe Details

Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Difficulty Level: Medium

Variations & Substitutions

• Use ground chicken or turkey for a lighter version.
• Add rice to the meat filling for a more traditional Eastern European style.
• Replace cheese with a plant-based alternative for a dairy-free version.
• Add chili flakes or hot paprika for a spicier flavor.

Serving Suggestions