If you love comforting, hearty meals that feel like a warm hug, then you’re going to adore this Easy Baked Cabbage Rolls with Beef and Rice Recipe. It’s one of those dishes that looks impressive but is actually quite straightforward to prepare — perfect for family dinners or when you want to wow friends without stress. Trust me, once you try my way of layering tender cabbage leaves with a savory beef and rice filling, you’ll have a new go-to dish in your recipe box.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything you need in your local grocery store without hunting for fancy specialty items.
- Family-Friendly Comfort: This recipe hits that cozy note every time, making it a hit for kids and adults alike.
- Hands-Off Baking: After prepping, your oven does most of the work, so you’ve got time to relax or prep sides.
- Make-Ahead Friendly: Perfect for meal prep or leftovers that taste just as good reheated.
Ingredients You’ll Need
Getting the right balance of flavors starts with quality ingredients that complement each other perfectly. For this Easy Baked Cabbage Rolls with Beef and Rice Recipe, I like to use a mix of ground beef and pork to keep the filling juicy and flavorful.
- Ground beef: I prefer 80/20 lean to keep the filling moist without too much grease.
- Ground pork: Adds extra flavor and tenderness.
- Parboiled long-grain rice: Using parboiled rice means it cooks evenly with the meat, so no mushy or undercooked bites.
- Yellow onion: Finely minced for a hint of sweetness and texture.
- Garlic cloves: Minced fresh garlic really punches up the aroma and depth.
- Salt and ground black pepper: Essential basics, but don’t be shy with seasoning here.
- Dried thyme: I love this herb’s earthiness pairing with the beef.
- Dried sage: Adds a subtle warmth that’s traditional and comforting.
- Olive oil: For drizzling and helping to keep the rolls moist while baking.
- Tomato sauce: Creates a tangy, flavorful baking sauce that keeps everything tender.
- Chicken broth: Enhances the sauce without overpowering the cabbage rolls.
- Green cabbage: The star of the show—make sure to pick a firm, fresh head for pliable leaves.
Variations
I love that this Easy Baked Cabbage Rolls with Beef and Rice Recipe can be personalized easily depending on what’s in your pantry or dietary preferences. I’ve tweaked it a few ways that work wonderfully.
- Vegetarian Version: I swapped the beef and pork for lentils and mushrooms once, and the texture was surprisingly satisfying.
- Spicy Kick: Adding a pinch of red pepper flakes to the meat mixture gave this recipe a new dimension that my family begged me to keep.
- Herb Swaps: Rosemary or oregano can replace thyme and sage if that’s what you have — no problem at all.
- Cheesy Top: Sometimes I sprinkle shredded mozzarella or Parmesan on top during the last bake phase for an irresistible crust.
How to Make Easy Baked Cabbage Rolls with Beef and Rice Recipe
Step 1: Prep the Cabbage Leaves Like a Pro
Preheat your oven to 400°F and get a large pot of salted water boiling. Carefully peel off the outer wilted layers from the cabbage, then blanch the good leaves in boiling water for about 3 minutes until they’re tender and pliable. This part can feel a bit fiddly but stick with me — the leaves need to be super flexible to roll without tearing. Pro tip: Use tongs and a slotted spoon to gently handle them and lay them flat on a clean surface as they cool.
Step 2: Mix the Savory Filling
In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, pepper, thyme, and sage. I like to use my hands for mixing — it gives better control and ensures everything is evenly distributed. The parboiled rice is a game changer here because it starts cooking inside the roll without getting mushy. Once mixed, set this aside and whisk together the tomato sauce and chicken broth to make your baking sauce.
Step 3: Roll and Arrange the Cabbage Rolls
Lay one cabbage leaf flat and spoon about 3 tablespoons of the meat and rice mixture onto the widest part. Fold in the sides and roll it up tightly, like a little package. If a leaf isn’t big enough, doubling up helps keep everything together without gaps. Place each roll seam-side down in a baking dish drizzled lightly with olive oil — this keeps the bottom from sticking and adds a lovely flavor. Repeat until all filling and leaves are used.
Step 4: Bake Covered, Then Finish Uncovered
Pour the tomato sauce and broth mixture over the rolls, making sure to distribute it evenly. Cover the dish tightly with foil — this traps steam and keeps the rolls moist throughout baking. Bake for 1 hour at 400°F, then carefully vent the foil and bake for another 20-30 minutes to help the tops brown and any extra liquid reduce. Use a meat thermometer to check for doneness; you’re aiming for 160°F inside. Once cooked, allow to cool slightly before serving so the rolls hold together nicely.
Pro Tips for Making Easy Baked Cabbage Rolls with Beef and Rice Recipe
- Blanching Patience: Don’t rush the cabbage leaf prep; properly blanched leaves are key to rolls that won’t crack or break.
- Rice Choice Matters: Using parboiled rice avoids soggy filling and keeps the texture perfectly balanced.
- Seal With Care: Folding the cabbage edges over the mixture snugly prevents filling from escaping during baking.
- Check Internal Temp: A meat thermometer is your best friend here — always check to ensure the beef is safely cooked through.
How to Serve Easy Baked Cabbage Rolls with Beef and Rice Recipe
Garnishes
I love topping my cabbage rolls with a sprinkle of freshly chopped parsley—it brightens the rich flavors and adds a lovely pop of color. Sometimes I add a dollop of sour cream or a swirl of Greek yogurt on the side for creaminess. If you enjoy some heat, a pinch of crushed red pepper flakes on top can work wonders.
Side Dishes
These cabbage rolls pair beautifully with a simple green salad dressed in lemon vinaigrette to cut the richness. For a heartier meal, roasted root vegetables or creamy mashed potatoes are my go-to. On chilly nights, a slice of crusty bread to soak up the sauce rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I like to arrange the cabbage rolls in a circular pattern in a round casserole dish, adding fresh herb sprigs between them for an elegant look. Drizzling extra sauce artistically and topping with a little grated cheese before the final bake also makes it feel a bit fancy. Plus, serving them individually wrapped in lettuce leaves for a fun twist can be a great conversation starter!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to airtight containers and keep them in the fridge for up to 3-4 days. The flavors actually deepen overnight, so leftovers can sometimes taste even better the next day. Just be sure to store the rolls with some of the sauce to keep them moist.
Freezing
Once cooled completely, this recipe freezes beautifully. I wrap individual cabbage rolls tightly in plastic wrap and then place them in a freezer-safe bag or container. When I’m ready to enjoy, I thaw them overnight in the fridge before reheating. Freezing is a lifesaver for busy weeks!
Reheating
To reheat, I usually pop the rolls in a covered baking dish at 350°F until warmed through (about 20-30 minutes), adding a splash of water or broth if the sauce looks dry. You can also heat individual portions in the microwave, but I recommend covering the dish to trap steam so the rolls don’t dry out.
FAQs
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Can I use regular rice instead of parboiled rice?
Yes, but keep in mind that regular rice might require pre-cooking or a longer baking time to ensure it’s fully cooked within the cabbage rolls. Parboiled rice is recommended because it cooks evenly alongside the meat without becoming mushy.
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How do I prevent cabbage leaves from tearing during rolling?
Blanching the leaves in hot salted water until flexible is key. Also, trimming thick stem parts helps make rolling easier without tears. Handle the leaves gently and use the larger ones for rolling the majority of the filling.
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Is it okay to freeze uncooked cabbage rolls?
Absolutely! You can prepare and roll the cabbage rolls, then freeze them before baking. Just make sure they’re tightly wrapped and stored in an airtight container. When ready, bake them covered longer to ensure even cooking.
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Can I use only ground beef instead of beef and pork mix?
Yes, you can. Using only ground beef will still yield tasty rolls, but adding pork adds extra flavor and juiciness. If going 100% beef, choosing a fattier cut like 80/20 lean helps prevent dryness.
Final Thoughts
This Easy Baked Cabbage Rolls with Beef and Rice Recipe is one of those comfort foods that just feels like home. I love how it’s adaptable, hearty, and full of flavor without being complicated. Whenever I make it, my family gobbles it up and often asks for seconds, which always feels like such a win. Give it a try—you may find it becomes your new family favorite, just like mine.
Print
Easy Baked 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 Course
- Method: Baking
- Cuisine: Eastern European
Description
Delicious, hearty cabbage rolls filled with a savory mixture of ground beef, pork, and parboiled rice, baked in a flavorful tomato sauce. This comforting dish features tender cabbage leaves wrapped around a seasoned meat and rice filling, slow-baked until juicy and tender—perfect for family dinners or meal prepping.
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 and Cooking
- 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) and bring a large pot of salted water to a boil to blanch the cabbage leaves.
- Mix Meat Filling: In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly to combine all ingredients evenly.
- Prepare Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth until well blended. Set this sauce mixture aside for later.
- Blanch the Cabbage Leaves: Remove any wilted or loose outer leaves from the cabbage. Carefully separate as many outer leaves as possible without tearing them. Submerge these leaves in the boiling water for about 3 minutes until tender, then remove with tongs and drain them on a plate or cutting board.
- Boil and Peel Remaining Cabbage Layers: Place the whole cabbage head into the boiling water and cook for 3-4 minutes. Remove and gently peel off the softened outer leaves using tongs. Repeat this boiling and peeling process until the remaining leaves become too small or crinkled to use, ensuring to boil longer if thicker core leaves need softening.
- Trim Thick Stems: Once the cabbage leaves are cool enough to handle, use a sharp knife to trim out the thick center stem sections with a V-shaped cut to make rolling easier.
- Roll the Cabbage: Lay each cabbage leaf flat. For leaves with trimmed stems, slightly overlap the cut parts to seal. Spoon about 3 tablespoons of the meat and rice mixture onto each leaf. Fold in the sides and roll tightly, sealing the edge over the filling. Use two leaves for larger rolls as needed.
- Arrange Rolls in Pan: Drizzle olive oil into a 9×13-inch baking dish or casserole pan. Place the cabbage rolls seam-side down in the pan, packing them snugly.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, covering them. Tightly cover the pan with aluminum foil to trap steam and prevent drying during baking.
- Bake: Bake in the preheated oven for 1 hour. Then, carefully vent the foil to release steam and continue baking for an additional 20-30 minutes until the meat is fully cooked and the internal temperature reaches 160°F (71°C).
- Serve: Remove from oven and let cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice requires less cooking time because it is partially cooked beforehand and is available in most grocery stores.
- Store leftovers in an airtight container in the refrigerator; consume within 3-4 days for best quality.
- Ensure to not tear cabbage leaves while blanching for easier rolling.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
