If you’re craving something hearty, comforting, and just downright delicious, let me introduce you to my Beef and Rice Cabbage Rolls Recipe. This dish totally won me over from the very first time I tried it, and honestly, it quickly became a family favorite. You’ll find that these cabbage rolls are packed with savory ground beef and pork, perfectly cooked rice, and seasoned just right with thyme and sage—all wrapped up in tender cabbage leaves and baked in a rich tomato sauce. Trust me, once you make these, they’ll be a go-to comfort meal you’re excited to share with everyone at your table.
Why You’ll Love This Recipe
- Classic Comfort Food: The familiar blend of beef, rice, and cabbage brings nostalgia and warmth to your dinner table.
- Perfectly Balanced Flavors: Herbs like thyme and sage add subtle layers of flavor without overpowering the dish.
- Make Ahead Friendly: You can prep these in advance for a busy weeknight or a special family gathering.
- Crowd-Pleaser: My family goes crazy for this recipe every time, and I bet yours will too.
Ingredients You’ll Need
When it comes to this Beef and Rice Cabbage Rolls Recipe, the ingredients are simple but well-chosen to create a rich and flavorful dish. Using a blend of beef and pork keeps the filling juicy, while the parboiled rice ensures the perfect texture inside each roll.
- Ground beef: Choose a lean but flavorful grind—80/20 works great for a juicy filling without being too greasy.
- Ground pork: Adds a nice fat content and tenderness that complements the beef beautifully.
- Parboiled long-grain rice: This rice cooks faster and gives the filling a great bite without being mushy.
- Yellow onion: Minced finely so it blends smoothly into the filling and adds natural sweetness.
- Garlic: Freshly minced for that punch of aroma and flavor—don’t skip it!
- Salt and ground black pepper: Essential for balancing and enhancing all the flavors.
- Dried thyme and dried sage: These herbs bring a warm, earthy note that makes this recipe special.
- Olive oil: Used to lightly coat the baking dish, preventing sticking and adding a touch of richness.
- Tomato sauce: The base of the baking liquid—it keeps the rolls moist and infuses them with a tangy depth.
- Chicken broth: Adds extra savory flavor to the tomato sauce and helps the rolls stay tender during baking.
- Green cabbage: Fresh and large is best. The leaves are the perfect edible wrapper that turns tender when boiled and baked.
Variations
One of the things I love about the Beef and Rice Cabbage Rolls Recipe is how easily it adapts to your preferences or what you have available. I often tweak it depending on the season or who I’m cooking for.
- Meat substitutions: Try swapping out ground pork for ground turkey for a lighter option—my family still loved it!
- Vegetarian version: I once made these with lentils and mushrooms instead of meat, and the flavors still packed a punch.
- Spice it up: Add a dash of smoked paprika or a pinch of red pepper flakes for a subtle smoky heat.
- Sauce tweak: Sometimes I mix tomato sauce with a bit of sour cream stirred in at the end for a creamier sauce.
How to Make Beef and Rice Cabbage Rolls Recipe
Step 1: Prepare Your Cabbage Leaves
Start by preheating your oven to 400°F—that steady heat helps cook those rolls perfectly. Bring a large pot of salted water to a rolling boil. While waiting, peel off the cabbage’s outer damaged leaves and carefully remove whole leaves to blanch. Here’s the trick: drop those outer cabbage leaves into the boiling water for about 3 minutes until nice and tender, then fish them out gently with tongs. This softens them just enough for rolling without falling apart. If you hit smaller leaves or they’re too crinkly, don’t force it—those aren’t great for rolling. Also, don’t forget to make a small V-shaped cut on the thick stem part of the leaf to make folding easier.
Step 2: Craft the Savory Filling
In a large bowl, mix together the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, pepper, thyme, and sage. I learned early on that mixing meat and seasonings really well means you get consistent flavor in every bite. Your hands are your best tools here—get in and mix until everything is evenly combined but don’t overwork the meat to keep it tender.
Step 3: Roll and Assemble
Lay your cabbage leaf flat on a cutting board, place about 3 tablespoons of the meat and rice mixture near the stem end, then fold in the sides and roll tightly toward the top. If some leaves seem a bit small or delicate, double them up—they give excellent support. I usually line my 9×13-inch baking dish with a little olive oil, then nestle the rolls seam-side down so they don’t unravel during cooking.
Step 4: Pour the Sauce and Bake
Whisk together your tomato sauce and chicken broth, then pour it evenly over the cabbage rolls. Cover the baking dish tightly with foil—this creates steam and keeps the rolls moist. Bake for an hour, then carefully vent the foil and bake for another 20 to 30 minutes to let the sauce thicken up a bit and the rolls finish cooking. I always use a digital meat thermometer to check—they’re ready when the internal temperature reaches 160°F.
Pro Tips for Making Beef and Rice Cabbage Rolls Recipe
- Parboiled rice shortcut: Using parboiled rice is a game changer here because it cooks faster and holds up well in the filling.
- Blanch with care: Don’t overboil cabbage leaves or they’ll tear—3 minutes is just right to keep them pliable and intact.
- Seal your rolls well: Tucking in the sides before rolling stops the stuffing from leaking out while baking.
- Check internal temp: Avoid drying out the rolls by using a thermometer to pull them out as soon as they hit 160°F inside.
How to Serve Beef and Rice Cabbage Rolls Recipe
Garnishes
I love finishing off these cabbage rolls with a sprinkle of freshly chopped parsley—it brightens the dish with a pop of color and fresh, herbal notes. Sometimes I also add a dollop of sour cream on the side for a creamy contrast that complements the tangy tomato sauce.
Side Dishes
To round out the meal, I typically serve these cabbage rolls with buttery mashed potatoes or a simple cucumber salad for crunch and freshness. Roasted root vegetables or steamed green beans also make excellent, light sides that let the main dish shine.
Creative Ways to Present
For special occasions, I’ve arranged the rolls in a casserole with colorful layers of sliced bell peppers and fresh herbs scattered on top before baking. It’s not only beautiful but also adds extra flavor and crunch! Another fun idea is serving individual rolls on small plates with a drizzle of sauce artistically swirled around.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage rolls keep beautifully in an airtight container in the fridge for up to 3-4 days. I usually let them cool completely, then pop them in the fridge to enjoy later—it’s great for a no-fuss lunch or an easy weeknight dinner the next day.
Freezing
I’ve had great success freezing these rolls either before or after baking. To freeze before baking, assemble and place them in a freezer-safe dish, cover tightly, then bake from frozen adding extra time. If freezing after cooking, allow them to cool fully, wrap tightly, and freeze for up to 3 months. It’s a lifesaver when you want a homemade meal ready to go anytime.
Reheating
To reheat, I usually cover the rolls with foil and warm them in a 350°F oven until heated through, about 20 minutes. This keeps the cabbage tender and the filling juicy. Microwaving works in a pinch, but I find the texture is much better with oven reheating.
FAQs
-
Can I use regular rice instead of parboiled rice in this Beef and Rice Cabbage Rolls Recipe?
You can, but I recommend pre-cooking the rice slightly before mixing it into the filling. Parboiled rice is preferred because it holds its texture better and requires less cooking in the oven, so the filling stays moist without becoming mushy.
-
How do I know when the cabbage rolls are fully cooked?
The best way is to use a meat thermometer: the internal temperature should reach 160°F. You’ll also notice the meat filling is firm and the cabbage tender but still intact. The tomato sauce should be bubbling gently around the edges.
-
Can I make these cabbage rolls ahead of time?
Absolutely! You can assemble the rolls up to a day ahead, keep them covered in the fridge, then bake when you’re ready. They’re also freezer-friendly, which makes meal planning super easy.
-
What if the cabbage leaves tear when blanching?
Try blanching the leaves for a shorter amount of time or choose bigger, more pliable leaves from the cabbage’s outer layers. The V-shaped cut on the thick stem part also helps prevent tears when rolling.
Final Thoughts
I absolutely love how this Beef and Rice Cabbage Rolls Recipe turns out every time—it’s the kind of meal that feels like a warm hug, both satisfying and wholesome. When I first tried making cabbage rolls, I struggled a bit with getting the leaves just right and keeping everything together, but once I nailed the blanching and rolling technique, it became such a rewarding dish to make and share. I really hope you give this a try—it’s a recipe that invites you to slow down, enjoy the process, and end up with a plate full of comfort that everyone will rave about.
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: American
Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, baked in a rich tomato sauce. Perfectly seasoned with garlic, onion, thyme, and sage, these rolls are a comforting meal ideal for family dinners or meal prepping. The cabbage is blanched to soften before being filled and baked, ensuring a pleasant texture and deep flavor that everyone will love.
Ingredients
Meat 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 and Others
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and prepare water: Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a boil, which will be used for blanching the cabbage leaves and softening the cabbage head.
- Mix meat filling: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare sauce: Whisk together tomato sauce and chicken broth in a medium bowl. Set aside for later use.
- Blanch cabbage leaves: Remove any wilted or loose outer leaves from the cabbage. Carefully peel off as many outer leaves as possible without tearing. Place these leaves into the boiling salted water and blanch for 3 minutes or until tender. Remove with tongs, drain, and lay them on a cutting board or plate to cool.
- Soften cabbage head: Place the whole cabbage head into the boiling water, submerging it fully. Boil for 3-4 minutes, then remove and carefully peel off more outer leaves without tearing. Return cabbage to boiling water and repeat this boiling and peeling process until the leaves become too small or crinkled to use. Let the core cook longer if needed to soften inner leaves.
- Trim leaves: After cabbage leaves have cooled, trim any thick center stems by cutting a V-shape notch in the stem area to make rolling easier.
- Roll cabbage leaves: Lay one cabbage leaf flat. If the leaf has a thick stem that was cut, overlap the cut parts slightly to close gaps. Spoon about 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer edges and roll tightly, sealing the filling inside. For smaller leaves, use two layers to make rolls easier to manage.
- Arrange rolls: Drizzle olive oil in a 9×13-inch baking dish or casserole. Place the cabbage rolls seam-side-down in the dish, arranging them snugly to fit.
- Add sauce and cover: Pour the tomato sauce and chicken broth mixture evenly over the rolls. Cover the dish tightly with aluminum foil to retain moisture and steam while baking.
- Bake: Place the covered dish in the preheated oven. Bake for 1 hour. Then vent the foil and continue baking uncovered for an additional 20-30 minutes until the meat and rice are fully cooked and the internal temperature reaches 160°F (71°C).
- Cool and serve: Remove from the oven and allow the cabbage rolls to cool slightly before serving. Optionally, garnish with freshly chopped parsley for added freshness.
Notes
- Parboiled rice has been partially cooked beforehand, which reduces the baking time required compared to regular rice.
- Ensure to blanch cabbage leaves gently to avoid tearing and to achieve tender texture suitable for rolling.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days for easy reheating and meal prep.
Nutrition
- Serving Size: 1 cabbage roll (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
