Favorite Stuffed Cabbage Rolls on a Vegetable Bed

4. Assemble the Rolls

On a flat surface:

• Lay out a cabbage leaf, vein-side up.
• Spoon 2–3 tbsp filling into the center.
• Fold sides inward, then roll tightly from the base to enclose completely.

Repeat with remaining leaves and filling.

5. Prepare the Vegetable Bed

In a bowl:

• Toss carrots, zucchini, bell pepper, and onion with olive oil and a pinch of salt, pepper, and herbs.
• Spread evenly across the bottom of the prepared baking dish.

6. Layer & Sauce

• Arrange cabbage rolls seam-side down on top of the vegetables.
• In a bowl, whisk together crushed tomatoes, tomato sauce, broth, Worcestershire, sugar, garlic powder, salt, and pepper.
• Pour sauce evenly over the rolls and vegetables—cover completely.

7. Bake Until Tender

• Cover tightly with aluminum foil.
• Bake 45–50 minutes, until vegetables are tender and rolls are cooked through.
• Remove foil and bake 10–15 minutes more, until sauce is bubbling and slightly reduced.

8. Serve Warm & Delicious

• Let rest 5 minutes before serving—helps hold shape.
• Spoon rolls and vegetables onto plates, drizzling with extra sauce.

Serve hot with:

• Crusty bread or garlic toast
• A crisp green salad
• Sour cream or feta cheese (optional)