The photo appears to show roasted cabbage wedges topped with seasoned minced meat, tomato sauce, melted cheese, and fresh parsley. It is similar in spirit to stuffed-cabbage recipes, but the cabbage is kept in thick “boats” rather than rolled into individual leaves.
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Bonitos Deseos
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Yield
4 servings
Prep: 20 minutes
Cook: 40–50 minutes
Total: about 1 hour
Ingredients
Cabbage
1 large green cabbage, about 1–1.2 kg
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
Meat filling
500 g ground beef/minced beef
1 small onion, finely chopped
3 garlic cloves, minced
1 medium tomato, finely chopped
2 tbsp tomato paste
1 tsp paprika
½ tsp cumin
½ tsp dried oregano
½ tsp black pepper
¾ tsp salt, or to taste
1 tbsp Worcestershire sauce, optional
1 tbsp olive oil
Cheese topping
150–200 g shredded mozzarella
50 g cheddar, optional
1–2 tbsp grated Parmesan, optional
Garnish
Fresh parsley or coriander
Chili flakes, optional
A little extra black pepper
Method
1. Prepare the cabbage
Heat the oven to 200°C / 400°F.
Remove any damaged outer cabbage leaves. Cut the cabbage into 4 thick wedges, keeping a little of the core attached to each wedge so they don’t fall apart. Thick cabbage slices/“steaks” work particularly well because the core helps them hold their shape during baking.
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Bonitos Deseos
Place them cut-side up on a baking tray.
Brush with olive oil and season with salt, pepper, smoked paprika and garlic powder.
2. Roast the cabbage first
Bake for 15 minutes.
This gives the cabbage a head start so that it becomes tender while the edges begin to caramelize.
3. Make the meat mixture
While the cabbage is roasting, heat 1 tbsp olive oil in a skillet.
Add onion and cook for 3–4 minutes.
Add garlic and cook for another 30 seconds.
Add the minced beef. Break it up with a wooden spoon and cook until browned.
Add tomato, tomato paste, paprika, cumin, oregano, salt and pepper. Cook for 5–7 minutes, until the tomato softens and most excess liquid has evaporated.
For extra savory flavor, stir in Worcestershire sauce.
4. Assemble
Remove the cabbage from the oven.
Spoon the meat mixture generously over each cabbage wedge. Press it gently onto the cabbage so it doesn’t slide off.
Top with mozzarella and, if using, cheddar or Parmesan.
5. Final bake
Return to the oven at 200°C / 400°F for approximately 15–20 minutes, until:
cabbage is tender,
meat is completely cooked,
cheese is melted,
and the top is golden.
For a darker, bubbling cheese crust, switch to the broiler/grill for 1–2 minutes at the end. Watch it carefully.
6. Serve
Rest for 5 minutes, then garnish generously with fresh parsley.
A spoonful of garlic yogurt, sour cream, or a little extra tomato sauce works very well alongside it.
Nut information
This recipe is naturally free from peanuts and tree nuts.
However, if you’re preparing it for someone with a serious nut allergy, check packaged ingredients carefully. Worcestershire sauce, spice blends, shredded cheese and other processed ingredients can vary by brand and may carry allergen/cross-contact warnings.
Nut-free version
For the safest straightforward version:
Use plain unseasoned minced beef.
Use plain mozzarella/cheddar.
Use individual spices rather than a commercial seasoning mix.
Omit Worcestershire sauce if its label isn’t suitable.
Check all labels for peanuts, almonds, cashews, walnuts, hazelnuts, pistachios, pecans and other tree nuts.
Prevent cross-contact by using clean utensils, cutting boards and baking equipment.
Milk allergy: the cheese makes this recipe unsuitable unless replaced with an appropriate dairy-free cheese.
Recipe Q&A
Q: Can I use chicken or turkey instead of beef?
Yes. Ground chicken or turkey works well. Because they are leaner, add a little extra olive oil and don’t overcook the filling.
Q: Can I use lamb?
Absolutely. Ground lamb gives the dish a richer flavor; cumin, paprika and coriander pair especially well with it.
Q: Do I need to boil the cabbage first?
No. For this boat-style preparation, roasting directly works well. Traditional stuffed-cabbage recipes often blanch leaves first because the leaves need to become flexible enough to roll.
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Food.com
Q: Can I add rice?
Yes. Mix in about 1 cup cooked rice with the meat for a more substantial filling. Rice is commonly used in stuffed-cabbage preparations.
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Cooks
Q: Why is my cabbage still hard?
Cabbage size and thickness vary. Cover the tray loosely with foil and bake another 10–15 minutes. A small splash of water or stock in the tray can also help create steam.
Q: Why is my meat mixture watery?
Cook it uncovered for a few extra minutes before putting it on the cabbage. The filling should be thick enough to sit on top rather than run down the sides.
Q: Can I prepare it ahead?
Yes. Prepare the cabbage and meat separately, refrigerate, assemble, and bake when needed. If everything is cold, allow roughly 10 extra minutes of cooking time.
Q: Can I freeze it?
Yes, although the cabbage texture will be softer after thawing. Cool completely, package airtight and freeze. Thaw overnight in the refrigerator and reheat until thoroughly hot.
Q: What temperature should the beef reach?
For ground beef, cook to a safe internal temperature of 71°C / 160°F.
Q: How do I get the cheese like the photograph—very golden and bubbly?
Use mozzarella for stretch plus a little cheddar/Parmesan for browning. Finish under the grill/broiler for 1–2 minutes.
Q: What can I serve with it?
Good options are garlic yogurt, cucumber salad, roasted potatoes, rice, crusty bread, or a simple tomato-and-herb salad.
Easy variation
For a more Mediterranean-style version, add chopped parsley, oregano, a pinch of chili flakes and a little feta alongside the mozzarella. For a spicier version, add ½–1 tsp chili powder to the beef.