| For the Vegetable Bed | Quantity |
| Medium carrots, sliced | 2 |
| Medium zucchini, chopped | 1 |
| Red bell pepper, sliced | 1 |
| Small onion, chopped | 1 |
| Olive oil | 2 tablespoons |
| Optional seasonings | Salt, black pepper, Italian herbs |
How To Make Stuffed Cabbage Rolls:
- Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or casserole pan.
- Step 2: Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage for 5–7 minutes until the outer leaves soften enough to be easily peeled off. Remove and set the softened leaves aside to cool. Repeat until you have about 8–10 large leaves for stuffing.
- Step 3: Make the Filling: In a mixing bowl, combine the 1 lb ground meat, 1 cup cooked rice, diced onion, minced garlic, egg (if using), 1 teaspoon smoked paprika, 1 teaspoon dried thyme, salt, and black pepper. Mix until everything is evenly combined.
- Step 4: Assemble the Cabbage Rolls: Place a cabbage leaf on a flat surface and spoon about 2–3 tablespoons of the filling onto the center. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
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