There’s something irresistibly heartwarming about a tray of golden-baked stuffed cabbage rolls. This comforting dish, often associated with Eastern European cuisine, gets an elegant upgrade when paired with a velvety vegetable bed and topped with a rich, cheesy sauce. The result? A melt-in-your-mouth masterpiece that’s as nourishing as it is indulgent.
A Tradition Reimagined
Stuffed cabbage rolls have long been a staple in family kitchens, often symbolizing hospitality and care. Traditionally, they feature tender cabbage leaves wrapped around a savory filling of minced meat and rice, simmered slowly in tomato sauce. This version, however, takes a lighter, creamier approach — baked on a bed of sautéed vegetables and finished with a luscious cheese topping that gives every bite a golden, bubbling perfection.
Ingredients
For the Cabbage Rolls:
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1 large head of cabbage
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500 g (1 lb) ground chicken or turkey (you can use beef or pork as an alternative)
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1 cup cooked rice
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 egg
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Salt and pepper to taste
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1 tsp paprika (optional)
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1 tbsp olive oil
For the Vegetable Bed:
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2 medium carrots, grated
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1 bell pepper, finely chopped
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1 zucchini, grated
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1 onion, diced
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2 tbsp olive oil
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Salt and pepper to taste
For the Cream Sauce:
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1 ½ cups heavy cream or sour cream
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1 tbsp flour (to thicken)
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1 tbsp butter
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½ cup grated mozzarella or cheddar cheese
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Fresh parsley for garnish
Step-by-Step Preparation
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