Instructions
1. Prepare the Cabbage Leaves:
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Bring a large pot of salted water to a boil.
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Carefully remove the core from the cabbage head with a sharp knife. Place the whole cabbage head into the boiling water.
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Boil for 8-10 minutes. The outer leaves will become soft and pliable. Use tongs to carefully peel off 12-15 large leaves.
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Lay the leaves flat on a cutting board and use a small knife to shave down the thick, tough vein at the bottom of each leaf. This makes them much easier to roll.
2. Make the Filling:
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In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the diced onion and carrot for 5-6 minutes until softened.
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Add the minced garlic and cook for another minute until fragrant. Remove from heat and allow to cool slightly.
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In a large mixing bowl, combine the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika. Mix thoroughly until everything is well incorporated. Let the mixture rest for 10 minutes to allow the flavors to meld.
3. Assemble the Rolls:
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Preheat your oven to 180°C (350°F).
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Lightly grease a large baking dish with butter or oil.
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Place a cabbage leaf on a flat surface. Put about 2-3 tablespoons of the meat filling near the bottom edge of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining leaves and filling.
4. Layer the Vegetable Bed:
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Spread the sliced potatoes evenly over the bottom of the prepared baking dish. Season them with salt, pepper, and garlic powder, and drizzle with 2 tablespoons of vegetable oil.
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Layer the sliced tomato, bell pepper, mushrooms, red onion, and corn on top of the potatoes. Season this layer lightly with a pinch more salt and pepper.
5. Bake to Perfection:
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Arrange the cabbage rolls seam-side down on top of the layered vegetables.
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Drizzle the rolls with the 2 tablespoons of olive oil.
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Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
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Remove the foil, sprinkle the grated cheese evenly over the top, and return the dish to the oven, uncovered, for another 25 minutes, or until the cheese is golden and bubbly.
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Let the dish rest for 5 minutes before serving. This allows the juices to be reabsorbed, making the rolls easier to handle.
✅ Serving Suggestion:
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Garnish with plenty of fresh chopped dill or parsley. Serve immediately with a fresh mixed green salad on the side for a perfectly balanced and festive meal. Enjoy
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