Ingredients
For the cabbage rolls:
1 large head of cabbage
500g (1 lb) ground beef (or a mix of beef and pork)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper, to taste
1 tsp paprika
1 tsp dried thyme (optional)
For the vegetable bed:
1 carrot, grated
1 zucchini, grated
1 small onion, sliced
1 bell pepper, chopped
2 tbsp olive oil
For the sauce:
2 cups tomato sauce or crushed tomatoes
1 cup sour cream or heavy cream
½ cup grated cheese (mozzarella, gouda, or parmesan)
1 tbsp butter
1 tbsp flour (optional, for thickening)
Salt and pepper to taste
Instructions
- Prepare the cabbage leaves:
Remove the core from the cabbage and boil the whole head for 5–7 minutes until the outer leaves are soft.
Carefully separate the leaves and trim the thick stem at the base.
- Make the filling:
In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Mix well until evenly combined.
- Roll the cabbage:
Place a spoonful of filling in each cabbage leaf, fold the sides, and roll tightly.
Set aside.
- Prepare the vegetable bed:
In a baking dish, drizzle olive oil and spread the grated carrot, zucchini, onion, and bell pepper evenly on the bottom.
- Arrange the rolls:
Place the stuffed cabbage rolls seam-side down on top of the vegetable bed.
- Prepare the sauce:
In a saucepan, melt butter, add tomato sauce, sour cream, and a bit of cheese. Stir until smooth and creamy. Season with salt and pepper.
Pour the sauce evenly over the rolls.
- Bake:
Cover the baking
