If you’re looking for a cozy, comforting meal that’s both hearty and full of flavor, you’re going to fall in love with this Delicious Cabbage Rolls with Beef and Rice Recipe. It’s one of those dishes that almost feels like a warm hug on a plate—perfect for feeding a crowd or prepping ahead for the week. Seriously, once you try this, you’ll see why it’s one of my family’s absolute favorites.
Why You’ll Love This Recipe
- Simple Ingredients, Incredible Flavor: Ground beef, pork, rice, and cabbage combine into a classic dish that feels both fresh and familiar.
- Perfect for Meal Prep: These cabbage rolls reheat beautifully and taste even better the next day, making them ideal for busy weeks.
- Unique Technique for Tender Cabbage: Blanching leaves carefully ensures they’re flexible but not mushy, which makes rolling so much easier.
- Family-Tested and Approved: My loved ones can’t get enough of this recipe, and I bet yours will love it too.
Ingredients You’ll Need
To make these Delicious Cabbage Rolls with Beef and Rice Recipe, you’ll want to gather quality ingredients that complement each other beautifully. The mix of ground meats and rice inside tender cabbage leaves creates just the right texture and flavor balance. Here are some tips as you shop.
- Ground beef: I like to use 80/20 for flavor and juiciness—too lean and the rolls can turn out dry.
- Ground pork: This adds a bit of sweetness and richness that pairs perfectly with the beef.
- Parboiled long-grain rice: I used to struggle with cooking rice inside cabbage rolls until I discovered parboiled rice—less chance of undercooked or mushy rice!
- Yellow onion: Minced finely for subtle sweetness and aroma throughout the filling.
- Garlic: Fresh cloves minced bring that necessary kick of warmth and depth.
- Salt: Essential for seasoning – don’t be shy, but adjust to taste as always.
- Ground black pepper: Adds slight heat and enhances the beefy flavors.
- Dried thyme: A hint of this herb lifts the savory notes of the meat and rice.
- Dried sage: I love this touch of earthiness—it’s subtle but makes a big difference.
- Olive oil: For prepping the pan—helps prevent sticking and adds that lovely richness.
- Tomato sauce: The sauce base brings brightness and moisture to the rolls.
- Chicken broth: Combining with tomato sauce gives extra depth to the braising liquid.
- Green cabbage: Look for a firm, tight head with crisp leaves; that way, your rolls won’t fall apart.
Variations
I love making this recipe my own by tweaking small things here and there. This is your chance to get creative—don’t hesitate to add your favorite herbs or swap ingredients to suit your taste or dietary needs.
- Vegetarian Version: I once tried replacing the meat with a savory mix of sautéed mushrooms and cooked lentils—still delicious and hearty!
- Spicy Kick: Adding a pinch of crushed red pepper flakes to the meat mixture gave my rolls a lovely warmth that my family really enjoyed.
- Different Meats: You can swap pork for ground turkey or lamb depending on what you have on hand—you’ll notice each variation brings a new depth of flavor.
- Rice Alternatives: For a lower carb option, try cauliflower rice, though texture will vary slightly.
How to Make Delicious Cabbage Rolls with Beef and Rice Recipe
Step 1: Preparing the Cabbage Leaves–The Secret to Perfect Rolls
Start by carefully removing any tough, wilted outer leaves. Then, here’s a trick I discovered that makes all the difference: blanching the cabbage leaves in boiling water for about 3 minutes softens them just enough to prevent tearing while rolling. Using tongs, remove each leaf gently and set them aside to cool. You might need to boil the cabbage head multiple times to peel enough leaves—be patient! This method avoids soggy leaves from overcooking, which I learned the hard way.
Step 2: Mixing the Flavorful Filling
In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, thyme, and sage. I usually use my hands to mix everything evenly—this helps the mixture hold together just right. You’ll want to make sure the seasoning is balanced; give it a quick taste of raw meat mix isn’t safe, but smelling all the fresh herbs and spices will guide you to the right direction.
Step 3: Rolling Up Those Cabbage Leaves
Lay each cabbage leaf flat and trim the thick stem with a sharp knife, cutting a small V-shape so it overlaps neatly. Then, spoon about 3 tablespoons of the meat and rice filling near the stem end. Fold in the sides and roll up snugly, tucking the seam underneath to seal. If some leaves feel too small or fragile, double up with two leaves for extra support—I learned this saved a lot of messy spills!
Step 4: Baking the Rolls to Perfection
Drizzle olive oil into a baking dish and arrange the cabbage rolls seam-side down—this helps keep them neatly sealed while cooking. Pour the tomato sauce and chicken broth mix over the top evenly. Cover tightly with aluminum foil to trap steam, which keeps the rolls moist. Bake at 400°F for 1 hour, then vent the foil and bake for another 20-30 minutes until perfectly cooked—you’re looking for an internal temperature of 160°F for the meat filling. Cool slightly before serving so the rolls hold their shape.
Pro Tips for Making Delicious Cabbage Rolls with Beef and Rice Recipe
- Blanching Leaves Correctly: Don’t overcook the cabbage; just enough to make leaves pliable but still firm for rolling.
- Balancing Seasoning: I always taste the raw mixture aroma and adjust herbs before rolling to ensure robust flavor throughout.
- Double Leaf Technique: Using two leaves on smaller or thinner ones prevents tearing and keeps filling from escaping.
- Prevent Dry Rolls: Cover with foil tightly during baking to lock in moisture and avoid drying out the cabbage or filling.
How to Serve Delicious Cabbage Rolls with Beef and Rice Recipe
Garnishes
I usually sprinkle fresh chopped parsley right before serving to add a pop of color and fresh herbaceous flavor. Sometimes, a dollop of sour cream on the side adds a lovely creamy tang that complements the tomato sauce perfectly.
Side Dishes
This goes so well with a simple green salad or roasted root vegetables. On chilly nights, I love pairing it with buttery mashed potatoes—they soak up every bit of sauce like a dream.
Creative Ways to Present
For special occasions, try arranging the rolls in a circular pattern in a deep casserole dish and garnish the top with thinly sliced fresh herbs and a drizzle of olive oil. It looks stunning and turns this humble comfort food into something elegant and inviting.
Make Ahead and Storage
Storing Leftovers
After cooling, I tightly cover the cabbage rolls with foil or transfer them to an airtight container and refrigerate. They stay fresh for about 3-4 days and taste great reheated—the flavors continue to meld beautifully.
Freezing
You can freeze these rolls either before or after baking. I wrap individual rolls in plastic wrap and place them in a freezer bag, so I can pull out just what I need. When frozen, they keep well for up to 3 months—perfect for busy weeks when you want a home-cooked meal fast.
Reheating
To reheat, cover the cabbage rolls with foil and bake them in a preheated oven at 350°F until warmed through, about 20–25 minutes. If you’re short on time, reheating in a microwave works too—just cover with a damp paper towel to keep them moist.
FAQs
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Can I use regular rice instead of parboiled rice in this cabbage rolls recipe?
You can, but it’s tricky—regular rice often requires a longer cooking time, so it might end up undercooked or too soft inside the rolls. Using parboiled rice ensures it cooks perfectly during the baking process without turning mushy.
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How do I prevent the cabbage leaves from tearing when rolling?
Blanching the cabbage leaves in boiling water for about 3 minutes makes them flexible, which reduces tearing. Also, trimming the thick stem and overlapping the cut area helps create a smooth, strong leaf for rolling.
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Can I prepare cabbage rolls ahead of time?
Absolutely! You can assemble the rolls and keep them covered in the fridge for up to a day before baking. This makes it a great recipe for meal prepping or dinner parties.
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What can I serve with cabbage rolls?
Cabbage rolls pair wonderfully with mashed potatoes, roasted veggies, or a crisp green salad. A side of crusty bread to scoop up the sauce also works beautifully.
Final Thoughts
I absolutely love how this Delicious Cabbage Rolls with Beef and Rice Recipe brings such warmth and joy to my table. It’s one of those dishes that feels like tradition but is surprisingly easy to make once you get the hang of preparing the cabbage leaves. Trust me, once you’ve rolled your first batch, you’ll want to keep making these again and again. Give this recipe a try—you might just discover your new favorite comfort food.
Print
Delicious Cabbage Rolls with Beef and Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American Eastern European
Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory blend of ground beef, pork, and parboiled rice, simmered in a rich tomato and chicken broth sauce. Baked to perfection, these comforting rolls make a hearty and flavorful meal perfect for family dinners.
Ingredients
Meat and Filling
- 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
- 1 tablespoon olive oil
Vegetables
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Prepare Water: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for blanching the cabbage leaves.
- 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 distributed.
- Prepare Sauce: In a separate medium bowl, whisk together the tomato sauce and chicken broth until uniform. Set aside for later use.
- Blanch Cabbage Leaves: Remove any wilted or damaged outer leaves from the cabbage. Then carefully peel off the outer leaves without tearing. Submerge these leaves in the boiling salted water and blanch for 3 minutes, or until tender. Remove gently with tongs, drain, and set aside on a cutting board or plate.
- Continue Peeling the Cabbage: Place the whole cabbage head in the boiling water fully submerged and boil for 3-4 minutes. Remove and carefully peel off outer leaves using tongs without tearing. Return the head of cabbage to the pot and repeat until leaves become too small and crinkled to use. If leaves are tough around the core, let the cabbage boil a few more minutes to soften layers.
- Trim Thick Stems: Once cooled, trim the thick center stems from the cabbage leaves by making a V-shaped cut with a sharp knife to make rolling easier and reduce bulk.
- Form Cabbage Rolls: Lay each cabbage leaf flat. For leaves with trimmed stems, overlap the cut parts slightly to close any gaps. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer edges and roll up tightly, sealing the meat inside. Use two leaves layered for smaller or more delicate leaves if needed.
- Prepare Baking Dish: Drizzle olive oil evenly into a 9×13-inch baking pan or casserole dish. Place each cabbage roll seam-side down into the pan, arranging them snugly but not overcrowded.
- Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, ensuring all are coated. Cover the pan tightly with aluminum foil to trap steam and keep rolls moist during baking.
- Bake: Bake in the preheated oven for 1 hour. Then carefully vent the foil and continue baking uncovered for an additional 20-30 minutes until the meat and rice are fully cooked. The internal temperature should reach 160°F (71°C) using a digital meat thermometer.
- Cool and Serve: Remove the cabbage rolls from the oven and let them cool slightly before serving. Optionally, garnish with freshly chopped parsley for added freshness and color.
Notes
- Parboiled rice is partially cooked rice that reduces overall cooking time and can be found near other rice varieties at most grocery stores.
- Carefully blanching cabbage leaves prevents tears and makes rolling easier.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
