Stuffed cabbage rolls are among the treasures of home cooking – fragrant, rich, tender and yet incredibly variable. And this version is one of those that you like to return to.
Juicy rolls filled with a meat mixture, comfortably stacked on a rich vegetable base and finally baked with cheese… The result is a wonderfully fragrant dish that will delight the whole family.
Basic ingredients (4 servings)
For cabbage rolls
1 large head of white cabbage (approx. 1.5 kg)
500 g minced meat (preferably mixed)
2 eggs
1 tablespoon plain flour
1 large onion – finely chopped
1 large carrot – finely chopped
2–3 cloves of garlic – chopped
2 tablespoons chopped parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
2 tablespoons oil
A little butter to grease the mold
For the vegetable bed
2–3 potatoes (approx. 400 g), sliced
1 large tomato – into rounds
1 bell pepper – into strips
2–3 mushrooms – into slices
1 red onion – into strips
60 g corn
100 g cheese (gouda or mozzarella), grated
3 tablespoons vegetable oil
2 tablespoons olive oil
Salt, pepper, garlic powder to taste
For garnish
Fresh dill or parsley
Slightly pickled leaf salad as a side dish
How to do it – step by step
- Prepare the cabbage
Take a large pot of salted water and bring to the boil.
Cut off the stem and place the whole head in the boiling water.
Cook for 8-10 minutes, then carefully start separating the individual leaves.
You will need about 12-15 large leaves.
Lightly cut the thick veins on the leaves to make them easier to roll. - Meat filling
Fry the onion and carrot in oil for 5-6 minutes.
Add the garlic, briefly smell it and remove from the heat.
Once cooled, mix with the minced meat, eggs, flour, parsley and spices.
Let rest for 10 minutes to allow the flavours to combine. - Form the rolls
Place 2-3 tablespoons of filling on each sheet.
Fold the sides inwards and roll into a tight package.
Preheat the oven to 180°C and grease a baking dish with butter. - Vegetable bed
Cover the bottom of the tin with potatoes, season with salt, pepper, garlic powder and drizzle with oil.
Add the tomatoes, peppers, mushrooms, onions and corn.
Season again.
Place the rolls on top of the vegetables, seam side down. - Bake
Drip the rolls with olive oil, cover with foil and bake for 20 minutes.
Then remove the foil, sprinkle with cheese and bake for another 25 minutes until golden brown.
After baking, let it rest for 5 minutes.
Serving
Sprinkle the rolls with fresh herbs. They taste great with a simple green salad with lemon-olive dressing.
It is a dish that will easily become a favorite in your household – fragrant, hearty and always beautifully colorful.
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