Stuffed Cabbage Rolls on a Bed of Vegetables With Melted Cheese

Certain meals feel like home the moment they come out of the oven. Stuffed cabbage rolls are one of them. Warm, hearty, and layered with flavor, this dish brings together tender cabbage leaves, seasoned ground meat, colorful vegetables, and a golden cheese topping in one comforting bake.

It’s the kind of recipe that works equally well for a weeknight dinner or a relaxed Sunday meal with family gathered around the table.

What makes this version special is the vegetable base underneath the rolls. Instead of serving cabbage rolls alone, they rest on a bed of potatoes, peppers, tomatoes, mushrooms, and corn. As everything bakes together, the vegetables soften and absorb flavor from the meat and seasonings, creating a complete one-pan meal.

Ingredients (Serves About 4)

For the Stuffed Cabbage Rolls

• 1 large white cabbage (about 3 lbs / 1.5 kg)
• 1 lb (500 g) ground meat (beef, pork, or a mix)
• 2 large eggs
• 1 tablespoon flour
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 2–3 garlic cloves, finely minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 2 tablespoons vegetable oil
• 2 tablespoons butter (for greasing the dish)

For the Vegetable Base

• 2–3 medium potatoes (about 14 oz / 400 g), sliced
• 1 large tomato, sliced
• 1 bell pepper, sliced
• 2–3 mushrooms, sliced
• 1 red onion, sliced
• ¼ cup (60 g) canned corn, drained
• 1 cup (100 g) shredded Gouda or mozzarella
• 3 tablespoons vegetable oil
• 2 tablespoons olive oil
• Salt, pepper, and garlic powder to taste

For Garnish

• Fresh dill and parsley, chopped
• Mixed green salad (optional, for serving)

Step-by-Step Instructions

1. Prepare the Cabbage

Bring a large pot of salted water to a boil.

Remove the core from the cabbage and carefully place the whole head into the boiling water.

Boil for 8–10 minutes. As the outer leaves soften, gently peel them off one by one using tongs. You’ll need about 12–15 large leaves.

Trim the thick center vein from each leaf to make rolling easier.

2. Prepare the Filling

Heat 2 tablespoons of vegetable oil in a skillet over medium heat.

Sauté the chopped onion and carrot for 5–6 minutes until softened. Add the garlic and cook for another minute. Remove from heat and allow to cool slightly.

In a large bowl, combine:

• Ground meat
• Eggs
• Flour
• Sautéed vegetables
• Parsley
• Salt, pepper, garlic powder, and paprika

Mix gently until evenly combined. Let the mixture rest for about 10 minutes.

3. Roll the Cabbage

Place 2–3 tablespoons of filling onto the lower center of each cabbage leaf.

Fold the sides inward, then roll tightly from bottom to top.

Preheat the oven to 350°F (180°C).

Butter a large oven-safe baking dish.

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