Favorite Stuffed Cabbage Rolls on a Vegetable Bed

For the Vegetable Bed

• 2 medium carrots, sliced into coins
• 1 medium zucchini, chopped
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 2 tbsp olive oil
• Optional seasonings: pinch of red pepper flakes, Italian herbs, salt & pepper

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish or deep casserole with oil or nonstick spray.

2. Soften the Cabbage Leaves

Bring a large pot of water to a boil.

• Carefully place the whole cabbage head into the boiling water, core-side down.
• Boil 5–7 minutes, removing leaves as they soften (about 8–10 total).
• Use tongs to transfer leaves to a plate—cool slightly before handling.

3. Make the Filling

In a large bowl:

• Combine ground meat, cooked rice, diced onion, minced garlic, egg (if using), paprika, thyme, salt, and pepper.
• Mix gently until evenly blended—don’t overwork.