If you’re on the hunt for a cozy, comforting dinner that hugs you from the inside out, wait till you try this Beef and Rice Cabbage Rolls Recipe. I absolutely love how these tender cabbage leaves wrapped around a savory blend of beef, pork, rice, and fragrant herbs turn out every time. It’s one of those classic dishes that’s perfect for bringing the family together around the table—you’ll find that once you make it, it becomes a staple in your recipe box. Ready to roll up some deliciousness with me?
Why You’ll Love This Recipe
- Timeless Comfort Food: These cabbage rolls bring together classic flavors that feel like a warm hug on a plate.
- Balanced Flavors & Textures: Juicy ground meats mixed with tender rice and soft cabbage leaves create a perfect bite every time.
- Great for Meal Prep: Make a big batch and enjoy leftovers that taste even better the next day.
- Easy to Customize: Swap spices or add extras to suit your family’s tastes or dietary needs.
Ingredients You’ll Need
This Beef and Rice Cabbage Rolls Recipe
- Ground beef & ground pork: Combining these two gives you rich flavor and a nice balance of fat — don’t skip the pork!
- Parboiled long-grain rice: Using parboiled rice means the grains hold their shape well and you avoid that gummy texture.
- Yellow onion & garlic: Minced finely for that punch of sweetness and aroma in every bite.
- Dried thyme & dried sage: These cozy spices add depth and a subtle earthiness.
- Olive oil: Just a drizzle to keep the rolls moist during baking.
- Tomato sauce & chicken broth: This savory combo makes the perfect braising liquid to infuse the rolls with flavor.
- Green cabbage: The star of the show, whose leaves become tender wrappers for the filling.
- Salt & ground black pepper: Essential seasonings to bring everything together.
Variations
I love how versatile this Beef and Rice Cabbage Rolls Recipe can be. Over the years, I’ve tweaked it a bit depending on what I have in the pantry or the season, and you should definitely make it your own too!
- Swap meats: I’ve tried ground turkey or chicken for a leaner version, and it works pretty well — just add a touch more seasoning so it doesn’t get bland.
- Spice it up: Sometimes, I throw in a pinch of smoked paprika or red pepper flakes if I want some heat.
- Vegetarian twist: Replace the meat with cooked lentils and mushrooms for a hearty meatless option.
- Cheesy filling: Adding a little grated Parmesan or mozzarella blends beautifully with the beef and rice filling.
How to Make Beef and Rice Cabbage Rolls Recipe
Step 1: Prep and Parboil Your Cabbage Leaves
First, you want to get your oven going at 400°F and bring a large pot of salted water to a rolling boil. Now, don’t toss your cabbage just yet! You’ll start by peeling away the outer leaves—look for any that are wilted or loose and discard those. Blanch these lovely leaves in the boiling water for about 3 minutes until tender but not mushy. Here’s a trick I learned: to get more tender, pliable leaves, place the whole cabbage in boiling water for a few minutes, then remove the outer leaves carefully using tongs. Repeat this process, cooking the whole head longer for the innermost leaves that are tougher. Once cooled, trim the thick veins with a V-shaped cut for easier rolling without tearing.
Step 2: Mix Your Flavor-Packed Beef and Rice Filling
In a large bowl, combine your ground beef, pork, parboiled rice, minced onion, garlic, salt, black pepper, thyme, and sage. Mix everything gently but thoroughly—don’t overwork the meat or the filling will get dense. I love how this mix smells at this stage; it already promises a delicious meal ahead.
Step 3: Roll, Roll, Roll!
Lay each cabbage leaf flat and spoon about 3 tablespoons of the filling onto the leaf. If you trimmed the thick vein, overlap the cut parts slightly so the filling stays wrapped securely. Fold the sides in first, then roll up tightly from the bottom to seal. When the big leaves are gone, I double up smaller leaves to keep that perfect wrapping. It’s worth the extra effort because those rolls come out looking beautiful and cook evenly.
Step 4: Arrange and Bake
Drizzle olive oil in your casserole or 9×13-inch baking dish, then place the rolls seam-side down. Whisk together the tomato sauce and chicken broth and pour evenly over everything. Cover the dish tightly with foil—this traps steam to keep the rolls moist and tender. Into the oven it goes for an hour, then you vent the foil a bit and bake for another 20-30 minutes. A meat thermometer helps guarantee your filling reaches a safe, juicy 160°F.
Pro Tips for Making Beef and Rice Cabbage Rolls Recipe
- Parboil Patience: Don’t rush the cabbage leaves — soft, flexible leaves make rolling easier and prevent ripping.
- Rice Texture: Parboiled rice is a game-changer because it keeps the filling’s texture just right, not mushy or undercooked.
- Layer Your Flavors: Don’t skip the thyme and sage—they add a subtle, earthy note that elevates this classic dish.
- Foil Magic: Cover tightly with foil while baking to trap moisture; uncovered rolls dry out quickly.
How to Serve Beef and Rice Cabbage Rolls Recipe
Garnishes
I usually top my cabbage rolls with some freshly chopped parsley — it adds a pop of color and that fresh, herby brightness that balances the richness of the meat filling. A dollop of sour cream or a drizzle of extra tomato sauce on the side makes the dish even more soothing.
Side Dishes
My go-to sides include creamy mashed potatoes or buttery egg noodles. Sometimes I’ll serve a simple green salad to lighten things up or roasted root vegetables for an earthy pairing that complements the cabbage rolls perfectly.
Creative Ways to Present
For special occasions, I like to arrange the rolls in a spiral or stacked pyramid on a large platter and garnish generously with herbs and lemon wedges for color. It turns this humble dish into something that looks restaurant-worthy and elevates the whole meal experience.
Make Ahead and Storage
Storing Leftovers
After the meal, I let the cabbage rolls cool completely and then transfer them into an airtight container. They keep wonderfully in the fridge for 3 to 4 days — just make sure to store any sauce with the rolls to keep them moist.
Freezing
I’ve frozen the cabbage rolls both cooked and uncooked, wrapped tightly in foil or sealed plastic containers. Freezing cooked rolls saves time on busy days, and they thaw with a quick overnight stay in the fridge or gently reheated from frozen without losing much moisture.
Reheating
Reheating is easiest in the oven covered with foil at around 350°F until warmed through — about 20-25 minutes. I avoid microwaving if I can because it tends to dry out the cabbage and make it rubbery, but in a pinch, a gentle heat with a damp paper towel cover works too.
FAQs
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Can I make these cabbage rolls ahead of time?
Absolutely! You can prepare the cabbage rolls up to the baking step, cover them, and store in the fridge for a day before baking. This is great for busy days or entertaining. Just be sure to add baking time if you bake them straight from the fridge.
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What if I don’t have ground pork?
You can use all ground beef or a mix of beef and ground turkey or chicken if you prefer. The pork adds juiciness and fat, so if you skip it, consider adding a little olive oil or softening the mixture so it doesn’t dry out.
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Is it necessary to use parboiled rice?
Parboiled rice is recommended because it cooks quickly and stays firm, preventing mushy filling. If you only have regular rice, pre-cook it partially before mixing to avoid undercooked or soggy filling.
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How do I prevent cabbage leaves from tearing?
Blanching the cabbage leaves in boiling water until pliable is key. Also, trimming the thick vein with a V-cut helps make rolling easier and prevents tearing. Handling the leaves gently and working on a flat surface really helps too.
Final Thoughts
This Beef and Rice Cabbage Rolls Recipe holds a special place in my heart because it feels like a warm family tradition every time I make it. It’s satisfying, comforting, and versatile enough to adapt to what you have on hand or your mood. Trust me when I say that once you roll up these hearty bundles of goodness and share them with loved ones, you’ll be hooked. Give it a try — I can’t wait to hear how yours turns out!
Print
Beef and Rice Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, pork, and parboiled rice, baked in a flavorful tomato and chicken broth sauce. A comforting, hearty dish perfect for family meals or special occasions, combining wholesome ingredients and a traditional cooking method to deliver rich, satisfying flavors.
Ingredients
Meat and Rice Mixture
- ½ pound ground beef
- ½ pound ground pork
- ¾ cup parboiled long-grain rice
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
Sauce
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
Cabbage and Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat & Prepare Water: Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a rolling boil to blanch the cabbage leaves.
- Mix Meat and Rice: In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly until well combined.
- Prepare Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth. Set aside to use later.
- Blanch Outer Cabbage Leaves: Remove any wilted or loose outer leaves from the cabbage. Submerge the leaves into the boiling salted water and blanch for 3 minutes or until tender. Carefully remove leaves with tongs and drain on a cutting board or plate.
- Boil and Peel Cabbage Head: Place the whole cabbage head in boiling water to soften the leaves further. After 3-4 minutes, remove it and gently peel off additional outer leaves. Repeat this process until the leaves become too small or crinkled to use, allowing extra time for the core to soften as needed.
- Trim Thick Stems: Once cooled, trim any cabbage leaf with a thick center stem by cutting a V-shaped notch to make it easier to roll.
- Roll the Cabbage: Lay each cabbage leaf flat. If the stem has been cut, overlap the edges slightly to close the gap. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the sides and roll tightly to seal as best as possible.
- Double Leaves if Needed: For smaller leaves, double up by layering two leaves together before adding the filling to ensure sturdiness.
- Prepare Baking Dish: Drizzle olive oil in a 9×13-inch baking pan or casserole dish. Arrange the cabbage rolls seam-side down in the dish.
- Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls. Cover tightly with aluminum foil to trap steam and keep the rolls moist during baking.
- Bake: Place the baking dish in the preheated oven and bake for 1 hour. Then vent the foil and continue baking for an additional 20-30 minutes until the meat and rice are fully cooked. Check doneness by ensuring an internal temperature of 160°F (71°C) using a meat thermometer.
- Cool and Serve: Remove from the oven and allow the cabbage rolls to cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice is partially cooked, allowing for shorter cook times compared to regular rice and can be found at most grocery stores in the rice and grains section.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days, making it great for meal prep or next-day meals.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
