If you’re craving a comforting, soul-satisfying meal, you’ve got to try this Classic Cabbage Rolls with Beef and Rice Recipe. I absolutely love how tender the cabbage leaves become, wrapping around a hearty mixture of beef, pork, and rice, then baked in a rich tomato sauce. It’s one of those dishes that really hits the spot, especially when you want to cozy up with something homey and delicious. Keep reading because I’ll walk you through every step with tips I’ve learned over the years to make sure your rolls come out perfect every time.
Why You’ll Love This Recipe
- Deliciously Hearty: The combination of beef, pork, and rice makes for a filling and flavorful filling that’s satisfying without being heavy.
- Perfectly Tender Cabbage: Blanching the leaves just right ensures they’re soft and pliable, making rolling easier and results tastier.
- Made for Sharing: This recipe makes plenty, perfect for feeding a family or meal prepping for the week ahead.
- Simple yet Impressive: It looks like a fancy dish, but it’s straightforward enough for midweek dinners.
Ingredients You’ll Need
Each ingredient here plays a key role in creating the authentic flavors and textures that make this Classic Cabbage Rolls with Beef and Rice Recipe shine. When shopping, I recommend using fresh and good-quality produce for the best results.
- Ground beef: Choose fresh ground beef with moderate fat content for juiciness.
- Ground pork: Adds moisture and richness to balance the beef.
- Parboiled long-grain rice: Its partial cooking reduces the overall bake time and keeps the rice tender in the filling.
- Yellow onion: Minced finely to blend naturally into the filling.
- Garlic cloves: Freshly minced garlic really brightens up the mixture.
- Salt: Essential for seasoning—adjust to your taste but don’t skip it.
- Ground black pepper: Adds a gentle spice that complements the meat well.
- Dried thyme: Offers an herby undertone that balances the richness.
- Dried sage: Just a little gives a wonderful warm note to this classic dish.
- Olive oil: Used to coat the baking dish, helping prevent sticking and adding subtle flavor.
- Tomato sauce: The base for our sauce – it brings lovely acidity and color.
- Chicken broth: Keeps the rolls moist and infuses extra flavor as they bake.
- Green cabbage: The star of the show, providing tender, foldable leaves that cradle the filling perfectly.
Variations
One of the things I love about this Classic Cabbage Rolls with Beef and Rice Recipe is how adaptable it is. Over time, I’ve played around with different additions and swaps, and you can too—tailor it completely to your preferences or what’s in your pantry.
- Swap ground meats: I sometimes use all ground beef for simplicity or substitute turkey for a lighter version—both work beautifully.
- Vegetarian variation: For meat-free rolls, replace meat with cooked lentils and mushrooms—add extra seasoning for depth.
- Spice it up: Adding a pinch of smoked paprika or a dash of chili flakes gives the sauce a subtle kick I’ve found really enjoyable.
- Herbs: Fresh parsley or dill stirred into the filling adds a fresh pop of flavor that brightens the whole dish.
How to Make Classic Cabbage Rolls with Beef and Rice Recipe
Step 1: Prepare your cabbage leaves just right
This step might seem daunting at first, but trust me, it gets easier with practice. First, discard any wilted outer leaves from your cabbage, then carefully remove the large, fresh leaves without tearing them. I like to blanch these leaves in boiling salted water for about 3 minutes until they become soft and pliable. Be gentle when removing them with tongs to keep them intact. This technique ensures your cabbage rolls will be tender and simple to roll, so don’t skip it! If some leaves have thick stems, make a little V-cut to help with wrapping later.
Step 2: Craft the delicious filling
Mix ground beef, ground pork, parboiled rice, minced onion and garlic, salt, pepper, thyme, and sage in a large bowl. I usually use my hands here—it helps me feel the texture and ensures everything’s evenly combined. The parboiled rice is a lifesaver because it cooks perfectly during baking without turning mushy. If you can, use fresh herbs or even a splash of Worcestershire sauce for an extra layer of flavor—I discovered that trick years ago, and it really pumps up the savory notes.
Step 3: Roll with love
Lay a blanched cabbage leaf flat, and if you’ve made that V-cut for thick stems, overlap the edges slightly so the filling stays wrapped nicely. Spoon about 3 tablespoons of the meat and rice filling onto the leaf, then fold in the sides and roll it up tightly—like wrapping a mini burrito. I like to double-wrap the smaller leaves by layering two on top of each other to make rolling easier and to give the roll a little extra strength. Place each roll seam-side down in a baking dish drizzled with olive oil to prevent sticking to the pan.
Step 4: Sauce and bake to perfection
Whisk together tomato sauce and chicken broth, then pour evenly over your cabbage rolls. Cover the dish tightly with foil to trap moisture—this is key for tender rolls that aren’t dry. Bake in your preheated 400°F oven for 1 hour, then carefully vent the foil and bake for an additional 20-30 minutes to let the sauce thicken a bit on top. If you want to be sure the filling is cooked, use a meat thermometer—the internal temperature should reach 160°F. Your kitchen will smell amazing, and your family will likely be hovering ready to dive in!
Pro Tips for Making Classic Cabbage Rolls with Beef and Rice Recipe
- Blanching Technique: I learned to blanch the whole head first, then peel leaves off one at a time—it softens them evenly and makes handling easier.
- Filling Consistency: Using parboiled rice helps the filling hold together without becoming too mushy after baking.
- Seam Side Down: Placing rolls seam-side down in the pan stops them from unraveling in the oven.
- Don’t Skip The Rest: Letting the rolls cool a bit after baking makes them easier to serve and less likely to fall apart.
How to Serve Classic Cabbage Rolls with Beef and Rice Recipe
Garnishes
I love sprinkling freshly chopped parsley over the finished cabbage rolls—it adds a pop of color and fresh brightness that balances the warm flavors. Sometimes, a dollop of sour cream on the side elevates the comfort factor even more, making every bite creamy and delicious.
Side Dishes
Classic cabbage rolls make excellent company for simple mashed potatoes or buttery noodles to soak up that tangy tomato sauce. For something lighter, a crisp green salad dressed with lemon vinaigrette cuts through the richness beautifully. I’ve also paired this dish with roasted root vegetables for a cozy, hearty meal.
Creative Ways to Present
For special occasions, I like to arrange the rolls in a circular pattern in a deep dish, topping them with a sprinkle of paprika and fresh herbs for visual appeal. Serving them straight from the baking dish, garnished with colorful veggies or edible flowers, really makes it feel like a feast. It’s a great way to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Any leftovers should go into an airtight container and stored in the fridge. I’ve found they stay fresh and flavorful for up to 3-4 days. Just be sure to cool the rolls completely before refrigerating to prevent sogginess.
Freezing
I often make a double batch and freeze half before baking. Freeze the raw rolls wrapped tightly in foil or plastic wrap, then place them in freezer bags. When you want to cook them, thaw overnight and bake as usual—this way, you can enjoy fresh-tasting comfort food anytime.
Reheating
Reheat leftovers covered in the oven at 350°F to maintain moisture—it usually takes about 20 minutes. You can also microwave single portions covered loosely with a damp paper towel to keep the rolls from drying out.
FAQs
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Can I use regular rice instead of parboiled rice in this recipe?
Yes, you can use regular long-grain rice, but remember it will take longer to cook inside the rolls, so you may need to increase the baking time or cook the rice partially beforehand to avoid undercooked rice in your filling.
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How do I prevent the cabbage rolls from falling apart during baking?
Rolling the cabbage leaves tightly and placing the rolls seam-side down in the baking dish helps keep them intact. Also, covering with foil traps steam, which keeps them moist and less likely to unravel.
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Can I make this recipe vegetarian?
Absolutely! Replace the ground meat with cooked lentils, mushrooms, or a combination of both, and adjust seasonings to enhance the flavor. Adding some grated cheese or a handful of chopped nuts can also add texture and richness.
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Do I have to bake cabbage rolls or can I cook them on the stovetop?
While baking is traditional and helps develop deep flavors, you can simmer cabbage rolls in a covered pot with sauce on the stovetop over low heat for an hour or so. Just make sure to monitor the liquid level to avoid drying out.
Final Thoughts
This Classic Cabbage Rolls with Beef and Rice Recipe has been a favorite in my kitchen for years. It’s one of those dishes that feels like a warm hug, with every bite reminding me of family dinners and cozy nights in. Plus, it’s forgiving and versatile enough for home cooks at any skill level. I can’t recommend it enough if you want to slow down, dig into something hearty, and enjoy the kind of meal that brings everyone to the table. Give it a try—I promise you’ll treasure this recipe just like I do.
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Classic 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: Eastern European
Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, ground pork, parboiled rice, and aromatic herbs, all baked in a rich tomato and chicken broth sauce. Perfect for a comforting family meal, these cabbage rolls are slow-baked to tender perfection with a deliciously moist filling inside.
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 Vegetables
- 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 the oven to 400°F (200°C) and bring a large pot of salted water to a boil to prepare for blanching the cabbage leaves.
- Mix Filling Ingredients: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, garlic, salt, pepper, dried thyme, and sage. Mix thoroughly to evenly distribute all ingredients.
- Prepare Sauce: Whisk together the tomato sauce and chicken broth in a medium bowl. Set aside for later use.
- Blanch Outer Cabbage Leaves: Discard wilted or loose leaves from the cabbage. Remove as many outer leaves as possible without tearing. Blanch these leaves in the boiling salted water for 3 minutes until tender. Remove carefully with tongs, drain, and set aside.
- Loosen Remaining Leaves: Place the whole head of cabbage into the boiling water, ensuring it is fully submerged. Boil for 3-4 minutes, then remove and peel off as many outer leaves as possible. Repeat this boiling and peeling process until leaves become too small or crinkled to use, softening the core layers as needed.
- Trim Leaves: Once cooled, trim leaves with thick center stems by making a V-shaped cut to make rolling easier and prevent tearing.
- Roll the Cabbage: Lay each cabbage leaf flat and, if using a leaf with a thick stem, overlap the cut parts slightly to seal. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer flaps and roll up the leaf tightly to encase the filling. Use two leaves for smaller or torn leaves to reinforce.
- Arrange in Pan: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Place all cabbage rolls seam-side down in the pan in an even layer.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the arranged cabbage rolls. Cover the pan tightly with aluminum foil to trap steam and maintain moisture.
- Bake: Bake rolls in the preheated oven for 1 hour. Then vent the foil and continue baking uncovered for another 20-30 minutes until the filling is fully cooked and the internal temperature reads 160°F (71°C).
- Cool and Serve: Remove from oven and allow to cool slightly before serving. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- Parboiled rice requires less cooking time because it has been partially cooked, making it ideal for stuffed dishes like cabbage rolls.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days, making great next-day meals.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
