1. Prep the Cabbage Leaves:
Bring a large pot of salted water to a boil.
Carefully submerge the whole head of cabbage and boil for 5-7 minutes, until the outer leaves are soft and pliable.
Remove the cabbage and let it cool slightly. Gently peel off the softened outer leaves. You’ll need about 8-10 good-sized leaves. Repeat the boiling process if needed to get more leaves.
2. Make the Filling:
In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg (if using), smoked paprika, thyme, salt, and pepper. Mix gently with your hands or a fork until everything is well incorporated.
3. Assemble the Rolls:
Place a cabbage leaf on a clean surface. If the stem is very thick, you can shave it down with a paring knife for easier rolling.
Spoon 2-3 tablespoons of the meat and rice filling into the center of the leaf.
Fold the sides of the leaf over the filling, then roll it up tightly from the bottom, like a burrito. Repeat with the remaining leaves and filling.
4. Create the Vegetable Base:
Preheat your oven to 375°F (190°C).
In your greased casserole or baking dish, toss the chopped carrots, zucchini, bell pepper, and onion with the olive oil and seasonings. Spread them into an even layer on the bottom of the dish.
5. Assemble the Dish:
Arrange the cabbage rolls, seam-side down, snugly on top of the bed of vegetables.
In a separate bowl, whisk together all the tomato sauce ingredients. Pour the sauce evenly over the cabbage rolls and vegetables.
6. Bake to Perfection:
Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes.
Remove the foil and continue baking for another 10-15 minutes, until the sauce is bubbly and the vegetables are tender.
7. Serve and Enjoy:
Let the dish rest for 5-10 minutes before serving. This allows the flavors to settle and makes the rolls easier to handle.
Serve each portion with a generous spoonful of the roasted vegetables and extra sauce. Perfect with a slice of crusty bread or a simple green salad.
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