Step 5: Prepare the Vegetable Bed: In a mixing bowl, toss the sliced carrots, zucchini, bell pepper, and onion with 2 tablespoons olive oil and optional seasonings. Spread the vegetables evenly across the bottom of the prepared baking dish.
Step 6: Assemble and Bake: Arrange the stuffed cabbage rolls on top of the vegetable bed. In a separate bowl, whisk together all the sauce ingredients (crushed tomatoes, tomato sauce, broth, Worcestershire sauce, sugar, garlic powder, salt, and pepper). Pour the sauce evenly over the cabbage rolls and vegetables.Cover the dish tightly with aluminum foil and bake for 45–50 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
Step 7: Serve and Enjoy: Let the dish rest for a few minutes before serving. Spoon some of the sauce and roasted vegetables onto each plate alongside the cabbage rolls.
