Beef And Rice Cabbage Rolls

Name: Beef And Rice Cabbage Rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 large head green cabbage; 1 lb ground beef; 1 cup cooked rice; 1 small onion, chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 can (15 oz) tomato sauce; 1 cup beef broth

Highlighted under: Comfort Food Heritage

When I first tasted Beef and Rice Cabbage Rolls, it was a comfort food revelation. I love how the tender cabbage leaves cradle a flavorful filling of seasoned beef and rice, creating a dish that feels both hearty and wholesome. Each bite is juicy and delectable, making it a favorite in our household. Plus, the preparation is surprisingly easy, allowing me to serve up this classic without spending hours in the kitchen. I can’t wait for you to try this recipe and bring a bit of warmth to your table!

Created by

Sabrina Holt

Last updated on 2026-02-07T21:29:35.955Z

My journey with Beef and Rice Cabbage Rolls began in my grandmother's kitchen, where I first learned the art of wrapping. The key is not to rush; a gentle hand helps keep those delicate cabbage leaves intact while ensuring an even filling throughout. I love experimenting with spices, adding a pinch of paprika or a dash of oregano, which elevates the flavor to a new level.

One evening, as I prepared these rolls for dinner, I discovered that cooking them in a simple tomato sauce not only adds moisture but also enhances the taste of the cabbage and beef. This technique allows the flavors to mingle beautifully, resulting in a dish that’s perfect for family gatherings or cozy nights in.

Why You'll Love This Recipe
The perfect balance of savory ground beef and fluffy rice
Tender, flavorful cabbage that complements the filling
A comforting dish that's easy to prepare and feed a crowd

Understanding Cabbage for Rolls

Choosing the right cabbage is crucial for making the perfect rolls. A large head of green cabbage is ideal, as its leaves are tender and pliable. When you blanch the cabbage, ensure the water is at a rolling boil. This process softens the leaves, making them easier to roll without tearing. Aim for 2-3 minutes of blanching; if the leaves are undercooked, they may crack during assembly, while overcooking can make them mushy.

Don’t discard the core after removing it! The leftover cabbage can be chopped and added to the filling mixture for extra flavor and nutrition. This not only maximizes your ingredients but also incorporates a lovely crunch into the rolls.

Filling Techniques

The filling is where all the magic happens, combining the ground beef and seasoned rice into a hearty mixture. For best results, I recommend using a medium-fat ground beef; this ensures that the filling remains juicy and flavorful as it cooks. The onion and garlic are crucial, as they add sweetness and depth to the dish—make sure to chop them finely so they blend seamlessly into the filling.

When assembling, aim to distribute the filling evenly among the cabbage leaves. If you overstuff, the rolls may burst during baking. Two tablespoons are usually sufficient, but this can vary slightly depending on the size of your cabbage leaves. Ensure the scrunched edges are sealed tightly to keep the filling intact while cooking.

Baking and Serving

Baking the cabbage rolls covered with aluminum foil helps retain moisture, allowing the flavors to meld beautifully. However, removing the foil for the last 15 minutes creates a nice browning on top, which adds texture. If you prefer a saucier dish, simply add more tomato sauce or broth as desired before baking.

For serving, let the rolls rest instead of diving in immediately; this allows the juices to redistribute and enhances the overall flavor. Garnishing with fresh parsley not only adds a pop of color but also a refreshing herbal note that balances the richness of the meat and sauce.

Ingredients

Gather these ingredients to make delicious Beef and Rice Cabbage Rolls:

For the Rolls

1 large head green cabbage
1 lb ground beef
1 cup cooked rice
1 small onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 can (15 oz) tomato sauce
1 cup beef broth

Make sure to have all the ingredients ready before you start wrapping your rolls!

Instructions

Now, let's prepare the Beef and Rice Cabbage Rolls:

Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove the core of the cabbage and immerse the head in the boiling water. Blanch for about 2-3 minutes or until the leaves start to soften. Remove and let cool slightly.

Make the Filling

In a large mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, and paprika. Mix well until fully combined.

Assemble the Rolls

Carefully peel off the cabbage leaves, one at a time. Place about 2 tablespoons of the beef filling at the base of each leaf, fold in the sides, and roll tightly to secure. Repeat until all filling is used.

Prepare to Cook

Pour the tomato sauce and beef broth into a large baking dish to create a base. Arrange the cabbage rolls seam-side down in the dish, then cover with any remaining sauce.

Bake

Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 60 minutes. Remove the foil in the last 15 minutes for a little browning.

Serve

Let the rolls sit for 5 minutes after baking before serving. Garnish with fresh parsley if desired.

Enjoy your delicious Beef and Rice Cabbage Rolls!

Pro Tips

For an extra layer of flavor, toss in some fresh herbs like dill or parsley into the filling. You can also substitute ground beef with turkey or chicken as a lighter option.

Make-Ahead Options

These cabbage rolls are excellent for meal prep, so consider making them a day in advance. Assemble the rolls and place them in the baking dish, then cover securely with plastic wrap and refrigerate. When you’re ready to cook, simply remove the wrap and bake directly—this can save you loads of time during busy weeknights.

You can also freeze leftovers. Once baked and cooled, store the rolls in airtight containers. They’ll keep for up to three months. To reheat, place them in a baking dish, cover with foil, and warm them in a 350°F (175°C) oven until heated through—approximately 30-40 minutes.

Substitutions and Variations

If you're looking for variations, consider swapping the ground beef for ground turkey or chicken for a leaner option. Alternatively, for a meatless version, use lentils cooked with similar spices to achieve a satisfying texture and flavor. Adding spices like cumin or coriander can also give a unique twist to the filling.

For a bit of crunch, you might incorporate finely chopped bell peppers or grated carrots into the filling. These add both nutrition and texture, making each bite even more interesting. Experiment with herbs like dill or thyme mixed in with the beef and rice for an aromatic touch.

Troubleshooting Common Issues

If your cabbage rolls are falling apart, it could be due to overstuffing or not sealing them properly. Ensure you are using enough pressure to tuck in the sides and roll tightly. If you find a few tears in the cabbage leaves, don’t panic—just patch the broken leaves with smaller pieces from the same cabbage.

Sometimes the filling can be dry if there isn’t enough moisture from the sauce or meat. A simple fix is to add a bit more broth or sauce to the dish before baking. Keep an eye on them while baking, and if you notice they're looking dry, drizzle a little more liquid on top during the last 20 minutes.

Questions About Recipes

→ Can I make these rolls ahead of time?

Yes, you can prepare the rolls ahead of time and store them in the fridge for up to 24 hours before baking.

→ What can I serve with these cabbage rolls?

They pair wonderfully with a side of sour cream, crusty bread, or a fresh garden salad.

→ Can I freeze leftover cabbage rolls?

Absolutely! Allow them to cool completely, then place them in an airtight container. They can be frozen for up to 3 months.

→ What if I don't have tomato sauce?

You can substitute with a mixture of diced tomatoes and herbs or even a homemade broth and seasoning blend.