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Easy Baked Cabbage Rolls with Beef and Rice Recipe

Avatar photoByJulia
Jump to Recipe· 4.7 from 120 reviews

If you’re on the lookout for a comforting dinner that’s both hearty and surprisingly simple, then you’ve got to try this Easy Baked Cabbage Rolls with Beef and Rice Recipe. I absolutely love how this dish combines tender cabbage leaves with savory beef and rice filling, all baked to perfection in a rich tomato sauce. When I first tried making cabbage rolls from scratch, I used to get overwhelmed by all the steps, but this version keeps it straightforward and foolproof—you’ll find that it’s easier than you think, and your family is going to go crazy for it.

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Why You’ll Love This Recipe

  • Simple and Straightforward: This recipe breaks down cabbage roll prep into easy steps anyone can follow.
  • Comfort Food Classic: You get that rich, homey flavor with savory beef, tender cabbage, and a tangy tomato sauce.
  • Family-Friendly: My family goes nuts over this dish—it’s satisfying and approachable for all ages.
  • Make Ahead Friendly: You can prep in advance, freeze, and reheat without losing any of the deliciousness.
Three stuffed cabbage rolls are placed closely together on a white plate. Each roll is wrapped in cooked cabbage leaves that have a golden brown and slightly charred texture with some red tomato sauce spread unevenly on top. Small green herb bits are sprinkled over the rolls. A few drops of tomato sauce are visible on the plate under and around the rolls. The plate sits on a white marbled surface, with part of a fork on the right and a white dish with more rolls blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Baked Cabbage Rolls with Beef and Rice, baked cabbage rolls, beef and rice cabbage rolls, hearty stuffed cabbage, simple cabbage roll recipe this …

Ingredients You’ll Need

The ingredients here are humble yet pack a punch of comforting flavors together. When shopping, I always pick fresh, firm cabbage heads with plenty of leaves—this makes the rolling process a breeze!

Flat lay of fresh green cabbage head with a few separated glossy cabbage leaves, a small white ceramic bowl of shiny uncooked long-grain parboiled rice, two fresh whole uncracked brown eggs, a small white bowl filled with minced bright yellow onion, a small white bowl with minced garlic cloves, a portion of raw ground beef next to raw ground pork both bright red and pinkish respectively, a small white bowl of rich red tomato sauce, a small white bowl of golden olive oil, a small white bowl of clear light golden chicken broth, a small white bowl containing dried thyme and sage herbs, and a few whole black peppercorns and coarse salt crystals arranged neatly on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Baked Cabbage Rolls with Beef and Rice, baked cabbage rolls, beef and rice cabbage rolls, hearty stuffed cabbage, simple cabbage roll recipe
  • Ground beef: Choose lean or regular depending on how rich you want your filling.
  • Ground pork: Adds great moisture and flavor to the meat mixture.
  • Parboiled long-grain rice: This type cooks faster and ensures the rice in the filling isn’t mushy.
  • Yellow onion: Adds sweetness and depth once sautéed or mixed raw.
  • Garlic cloves: Fresh garlic really lifts the savory notes in the filling.
  • Salt and black pepper: Essential seasoning to bring everything together.
  • Dried thyme and sage: These herbs add an earthy aroma that pairs so well with beef and cabbage.
  • Olive oil: For a light, fruity richness when drizzling over the rolls before baking.
  • Tomato sauce: Provides that classic tang and moisture during baking.
  • Chicken broth: Keeps the rolls tender and juicy in the oven.
  • Green cabbage: The star of the show—make sure to pick a nice big head for plenty of leaves.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Easy Baked Cabbage Rolls with Beef and Rice Recipe is how flexible it can be. Don’t hesitate to put your spin on it—that’s what makes cooking fun!

  • Use ground turkey or chicken: I once swapped out the beef and pork for turkey and was surprised how tender and flavorful it still was.
  • Vegetarian version: Try a mix of cooked lentils or mushrooms instead of meat—still hearty and delicious!
  • Add extra veggies in the filling: Diced bell peppers or grated carrots can sneak some nutrition into the rolls without changing the flavor too much.
  • Spice it up: If you like a little heat, toss in some chili flakes or smoked paprika for an interesting twist.

How to Make Easy Baked Cabbage Rolls with Beef and Rice Recipe

Step 1: Prepare the Cabbage Leaves

Start by bringing a large pot of salted water to a boil. I discovered this trick: blanching the cabbage leaves in boiling water softens them just enough to be pliable without turning mushy. Discard the loose outer leaves, then plunge the whole cabbage head in the water for a few minutes, peeling off softened leaves as you go. Keep boiling and peeling until you have enough nice, big leaves to work with. If any leaves have thick stems, carefully cut a ‘V’ shape out of the center rib to make rolling easier.

Step 2: Make the Filling

While the cabbage is boiling, mix together the ground beef, pork, parboiled rice, minced onion, garlic, salt, pepper, thyme, and sage in a large bowl. When I first made this, I learned that mixing everything by hand helps you really combine the ingredients evenly—plus, it’s oddly therapeutic! The herbs bring an extra layer of flavor that you might not expect but will totally appreciate.

Step 3: Roll ‘Em Up

Lay a cabbage leaf flat and spoon about 3 tablespoons of the meat and rice mixture near the base. Fold the sides over the filling, then roll from the bottom up, tucking tightly as you go. If a leaf feels too delicate or small, double it up with another leaf for better structure—this is a trick I use to avoid tearing during baking. Arrange the rolls seam-side down in an oiled baking dish.

Step 4: Add Sauce and Bake

Whisk together the tomato sauce and chicken broth, then pour it evenly over your cabbage rolls. Drizzle with olive oil and cover tightly with foil to lock in moisture. Pop it in a 400°F oven and bake for 1 hour. Then vent the foil and bake uncovered for another 20-30 minutes until the filling is cooked through (use a thermometer to check for 160°F inside). This method creates the perfect tender, flavorful rolls without drying them out.

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Pro Tips for Making Easy Baked Cabbage Rolls with Beef and Rice Recipe

  • Use Parboiled Rice: I learned this saves time and guarantees the inside filling cooks perfectly without overbaking the rolls.
  • Handle Cabbage Leaves Gently: Blanch leaves just enough—too long can make them fall apart during rolling.
  • Seal Rolls Tightly: Folding in the sides before rolling prevents filling from escaping and keeps everything neat.
  • Don’t Skip the Covered Bake: Covering the dish traps steam, which softens the cabbage and melds flavors beautifully.

How to Serve Easy Baked Cabbage Rolls with Beef and Rice Recipe

A close-up image shows a wooden spoon holding a stuffed cabbage roll covered in a textured, vibrant red tomato sauce with visible herbs. Below, several similar cabbage rolls rest in a white baking dish stained with rich red tomato sauce around the edges. The cabbage leaves are cooked and slightly translucent with a mix of green and orange colors, wrapping the filling inside. The background and surface have a clean, white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Easy Baked Cabbage Rolls with Beef and Rice, baked cabbage rolls, beef and rice cabbage rolls, hearty stuffed cabbage, simple cabbage roll recipe

Garnishes

I’m a big fan of sprinkling freshly chopped parsley or dill on top just before serving—it adds a burst of color and freshness to the warm, rich rolls. Sometimes, I even spoon a little sour cream or Greek yogurt on the side for a creamy contrast that balances the tomato sauce beautifully.

Side Dishes

To keep the meal balanced, I like pairing these cabbage rolls with mashed potatoes or a simple rye bread to soak up the sauce. A crisp green salad with lemon vinaigrette also brightens up the plate and cuts through some of the heartiness.

Creative Ways to Present

For special occasions, I’ve layered the cabbage rolls in a beautiful circular pattern in a deep dish and topped them with extra parsley and a sprinkle of paprika. It makes for a stunning presentation that really wowed my guests but was still easy to assemble!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover cabbage rolls to an airtight container and store them in the fridge for up to 3-4 days. The flavors actually deepen overnight, so leftovers often taste even better than the first day.

Freezing

When I double the recipe, I freeze half in a freezer-safe container before baking—just make sure to cover tightly. To freeze baked rolls, let them cool completely, then wrap tightly with plastic wrap and foil. This way, I can enjoy homemade cabbage rolls anytime without starting from scratch.

Reheating

To reheat leftovers, I cover the rolls with foil and heat in a 350°F oven until warmed through, about 20 minutes. This keeps the cabbage tender and prevents the filling from drying out, which I found works way better than microwaving.

FAQs

  1. Can I make this Easy Baked Cabbage Rolls with Beef and Rice Recipe ahead of time?

    Absolutely! You can prepare the cabbage leaves and filling a day ahead, assemble the rolls, and keep them refrigerated until you’re ready to bake. This makes dinner prep much easier, especially when serving a crowd.

  2. What if I can’t find parboiled rice?

    If parboiled rice isn’t available, you can substitute with instant rice or partially cook regular long-grain rice before mixing it into your filling to ensure it cooks fully during baking.

  3. How do I prevent the cabbage leaves from tearing?

    Blanching the cabbage leaves in boiling water until just tender makes them more flexible and easier to roll. Also, trimming thick veins with a V-cut helps reduce tearing, which I’ve found very helpful.

  4. Can I use a slow cooker for this recipe?

    Yes, you can layer the rolls and sauce in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Just make sure to add enough liquid to keep the rolls moist throughout cooking.

Final Thoughts

This Easy Baked Cabbage Rolls with Beef and Rice Recipe holds a special place in my kitchen rotation because it’s just so reliably delicious and satisfying. I love sharing it with friends and family, especially on cozy nights when everyone’s craving something warm and homey. Give it a try—you might be surprised at how manageable it is and how much your crew will ask for seconds. Trust me, once you’ve mastered these rolls, you’ll want to make them again and again!

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Easy Baked Cabbage Rolls with Beef and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 cabbage rolls
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This hearty and comforting Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, all baked in a rich tomato and chicken broth sauce. Perfect for a satisfying family meal, these cabbage rolls are cooked low and slow to ensure the meat is juicy and the cabbage is tender, delivering classic homestyle goodness.

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 Other Ingredients

  • 1 tablespoon olive oil
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 (2-3 pound) head green cabbage

Instructions

  1. Preheat and Boil Water: Preheat your oven to 400°F (204°C). Meanwhile, bring a large pot of salted water to a boil to prepare for blanching the cabbage leaves.
  2. Prepare the Filling: In a large bowl, thoroughly combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, dried thyme, and dried sage. Mix well until evenly combined.
  3. Prepare the Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth. Set this sauce mixture aside for later use.
  4. Blanch Cabbage Leaves: Remove wilted or loose outer leaves from the cabbage. Carefully peel away as many intact outer leaves as possible. Place these leaves in the boiling water and blanch for 3 minutes until tender but still flexible. Remove gently with tongs, drain, and set aside on a cutting board or plate.
  5. Boil and Peel Whole Cabbage: Submerge the whole head of cabbage in boiling water for 3-4 minutes. Remove and use tongs to peel off outer leaves without tearing. Repeat this boiling and peeling process, allowing extra cooking time as needed for the dense core leaves to soften.
  6. Trim Thick Stems: Once cooled, trim large cabbage leaves by cutting a V-shaped notch to remove the thick center stem, making the leaf easier to roll and overlap when needed.
  7. Assemble Rolls: Lay a cabbage leaf flat and, if trimmed, overlap the cut sections to close gaps. Place about 3 tablespoons of the meat and rice filling near the base of the leaf. Fold in the sides and roll the leaf tightly to fully enclose the filling.
  8. Repeat Rolling: Continue rolling with all remaining leaves and filling. Use double leaves for smaller or thinner pieces as necessary to ensure rolls hold together well.
  9. Prepare Baking Dish: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Arrange the cabbage rolls seam-side down in the dish to prevent unrolling during baking.
  10. Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls. Cover the dish tightly with aluminum foil to trap steam and maintain moisture while baking.
  11. Bake: Place the covered pan in the preheated oven and bake for 1 hour. Afterward, vent the foil by slightly loosening it, then continue baking uncovered for an additional 20-30 minutes until the filling is fully cooked and tender.
  12. Check Doneness and Serve: Use a digital meat thermometer to ensure the internal temperature of the cabbage rolls reaches 160°F. Remove from oven and let cool slightly. Serve warm, optionally garnished with freshly chopped parsley.

Notes

  • Parboiled rice is precooked to reduce cooking time, making it ideal for this recipe and can be found in most grocery stores near other rice varieties.
  • Leftover cabbage rolls should be stored in an airtight container and refrigerated for up to 3-4 days.

Nutrition

  • Serving Size: 1 cabbage roll
  • Calories: 280
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 55mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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