Favorite Stuffed Cabbage Rolls on a Vegetable Bed (The Ultimate Healthy Comfort)
I spent some time in the kitchen this afternoon rolling these Stuffed Cabbage Rolls, and there is something so incredibly satisfying about the process. If you’re looking for a meal that feels like a labor of love but delivers a huge nutritional payoff, this is it. By nestling the tender, meat-filled leaves onto a thick “vegetable bed” of carrots, onions, and extra cabbage, you create a built-in side dish that soaks up all the savory juices as it bakes.
This is a rare and beautiful victory for anyone who loves traditional Eastern European flavors but wants a more modern, veggie-forward approach. The cabbage leaves become buttery and translucent, while the filling remains juicy and perfectly seasoned. It’s the kind of meal that fills the house with a warm, cozy aroma and tastes even better as leftovers the next day.
Whether you’re cooking for a Sunday family dinner or meal-prepping for a healthy week ahead, these cabbage rolls are the hearty, wholesome classic you’ve been craving.
Simple Stuffed Cabbage Rolls on a Vegetable Bed
Ingredients
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The Rolls:
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1 large head of green cabbage
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1 lb ground beef (or a mix of beef and pork)
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1 cup cooked white rice
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1 small onion, finely grated
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1 egg, lightly beaten
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1 tsp garlic powder
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1 tsp salt and ½ tsp black pepper
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The Vegetable Bed & Sauce:
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2 cups shredded cabbage (from the leftover head)
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2 large carrots, sliced into rounds
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1 large onion, sliced
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1 jar (24 oz) high-quality marinara or tomato sauce
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½ cup beef broth (to keep it moist)
Instructions
1) Prep the Cabbage Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Place the whole head in the water for 3–5 minutes. As the outer leaves soften, peel them off with tongs and set them aside. Trim the thick “vein” from the back of each leaf so they roll easily.
2) Make the Filling In a large bowl, combine the ground meat, cooked rice, grated onion, egg, garlic powder, salt, and pepper. Use your hands to mix until just combined—don’t overwork the meat or it will become tough.
3) Build the Vegetable Bed In the bottom of a large baking dish or Dutch oven, scatter the shredded cabbage, sliced carrots, and sliced onions. This creates a “rack” that prevents the rolls from sticking and adds incredible flavor to the sauce.
4) Roll and Assemble Place about 2–3 tablespoons of the meat mixture at the stem end of a cabbage leaf. Fold in the sides and roll it up tightly, like a burrito. Place the rolls seam-side down on top of your vegetable bed.
5) Sauce and Bake Preheat your oven to 350°F (175°C). Whisk the tomato sauce and beef broth together and pour it evenly over the rolls. Cover tightly with foil or a lid.
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Bake for 60–90 minutes, until the cabbage is fork-tender and the meat is fully cooked.
Why These Cabbage Rolls Are the Best
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Two-in-One Meal: The vegetable bed acts as a flavorful side dish, so you don’t need to cook anything extra.
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Tender Results: Steaming the cabbage first ensures the leaves are silky and “melt-in-your-mouth” rather than rubbery.
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Perfect for Freezing: These rolls hold up beautifully in the freezer, making them a great “future me” gift.
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Low Carb Option: You can easily swap the rice for cauliflower rice for a keto-friendly version.
Tips for Success
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Core the Cabbage Deeply: Removing as much of the core as possible before boiling allows the water to get inside and loosen the leaves much faster.
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Don’t Roll Too Tight: The rice will expand slightly as it absorbs the juices, so give the rolls a little “breathing room.”
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The “Vein” Trick: If the leaf is still hard to roll, use a paring knife to shave down the thick center rib until it’s flush with the leaf.
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Let it Rest: Like a lasagna, these rolls benefit from sitting for 10 minutes after baking to let the sauce thicken up.
Easy Variations
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Sweet and Sour: Add 2 tablespoons of brown sugar and 1 tablespoon of vinegar to the tomato sauce for a classic Jewish-style flavor.
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Spicy Kick: Add a teaspoon of red pepper flakes to the meat filling.
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Turkey & Quinoa: For a super-food version, swap the beef for ground turkey and the rice for cooked quinoa.
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Mushroom Bed: Add a layer of sliced cremini mushrooms to the vegetable bed for an earthy depth.
FAQ – Favorite Stuffed Cabbage Rolls
Can I make these in a Slow Cooker?
Yes! Layer the vegetable bed, then the rolls, and top with sauce. Cook on Low for 7–8 hours or High for 4 hours.
My cabbage leaves are tearing, what do I do?
This usually means they haven’t boiled long enough. Put them back in the hot water for another minute. If they still tear, you can “patch” them with a smaller piece of leaf.
Can I use raw rice in the filling?
It is better to use cooked or par-boiled rice. Raw rice takes a long time to cook inside the meat and can sometimes stay crunchy.
How do I store leftovers?
Store in an airtight container for up to 4 days. These are actually famous for tasting better the next day!
