If you’re craving a comforting, hearty meal that’s bursting with flavor, you’ve got to try this Best Beef Cabbage Rolls Recipe. I absolutely love how tender the cabbage leaves get, wrapping around a savory, perfectly seasoned beef and pork filling with rice. When I first tried this recipe, it quickly became a family favorite — and I know you’ll find it just as satisfying. So, let’s roll up our sleeves and dive into making these irresistible cabbage rolls together!
Why You’ll Love This Recipe
- Classic Comfort Food: These cabbage rolls give you that nostalgic, homemade vibe that warms you from the inside out.
- Perfect Flavor Balance: The combo of beef, pork, rice, and herbs gives just the right savory punch without being overpowering.
- Make-Ahead Friendly: This recipe stores beautifully, so you can enjoy leftovers or prep in advance for busy nights.
- Simple Techniques: You don’t need to be a pro cook to get these cabbage rolls just right — I’ll walk you through every step.
Ingredients You’ll Need
Each ingredient plays a key role in making these the best beef cabbage rolls you’ve ever tasted. From savory meat blends to fresh cabbage leaves, I’ll share tips to get you the best results without fuss.
- Ground beef and ground pork: Mixing these gives the filling a great flavor and fat balance, making the rolls juicy and tender.
- Parboiled long-grain rice: I love using parboiled rice here because it cooks through without getting mushy, keeping the perfect bite.
- Yellow onion: Mince it finely to blend seamlessly into the filling, adding sweet, aromatic flavor.
- Garlic: Fresh minced garlic packs a punch and brightens the meaty filling.
- Salt and ground black pepper: The essentials for seasoning — don’t skip or skimp!
- Dried thyme and dried sage: These herbs add warm, earthy notes that lift the whole dish.
- Olive oil: Used to drizzle the pan and prevent sticking, plus it adds richness when baking.
- Tomato sauce: The sauce keeps everything moist while baking and adds a subtle tang.
- Chicken broth: Mixed with the tomato sauce, this creates a perfect stewing liquid to infuse flavor into the rolls.
- Green cabbage: Look for a firm head with large leaves — these are easier to roll and hold together well.
Variations
I like to tweak this recipe now and then to keep things fresh in my kitchen. Feel free to make it your own — that’s part of the fun!
- Ground Turkey or Chicken: I swapped beef and pork once for turkey to lighten things up, and it was surprisingly delicious.
- Vegetarian Version: Use lentils and mushrooms with rice instead of meat for a hearty meatless option.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce into the filling for a little heat — my family loves this twist.
- Herb Swap: Fresh dill or parsley can brighten the filling if you want a fresher herb profile.
How to Make Best Beef Cabbage Rolls Recipe
Step 1: Prep the Cabbage Leaves with Care
The key to great cabbage rolls is tender, flexible leaves that won’t tear when you roll. I discovered this blanching method early on — boil the whole head for a few minutes, then peel off the leaves gently, repeat until you have enough soft leaves to work with. This helps soften even the thicker inner leaves. Don’t rush this step; it makes rolling so much easier and the final texture unbeatable!
Step 2: Mix the Filling Just Right
Combine the ground beef, pork, parboiled rice, onion, garlic, and seasonings in a bowl, then mix thoroughly but gently. Too much mixing can make the meat tough, so use your hands and fold everything together until just combined. This is where the flavors start to meld — I always sneak a quick taste of a tiny pinch here and there to adjust seasoning before rolling.
Step 3: Roll the Cabbage Leaves Like a Pro
Lay each leaf flat, spoon about 3 tablespoons of the filling near the base, fold the sides, then roll it tightly to seal. When you come across leaves with a thick center stem, I learned to make a little V-shaped cut to make rolling much smoother. Sometimes I layer two leaves if they’re small or delicate — it just gives extra strength so nothing breaks during cooking.
Step 4: Bake and Let the Magic Happen
Place your rolls seam-side down in the prepared pan drizzled with olive oil, pour over the tomato sauce and broth, then cover tightly with foil. The steam trapped inside softens everything perfectly. Bake for an hour, then vent and bake a little longer until everything’s cooked through. Use a meat thermometer to be sure — I never skip this step to avoid guessing. The internal temperature should hit 160°F.
Pro Tips for Making Best Beef Cabbage Rolls Recipe
- Blanching Technique: Slowly boiling the cabbage and peeling leaves off one layer at a time ensures softness without breaking.
- Don’t Overmix the Filling: Mixing gently keeps the meat tender and juicy instead of tough and dense.
- Use a Meat Thermometer: This guarantees perfectly cooked beef and rice every time, no second-guessing.
- Seal Rolls Securely: Folding in the sides before rolling helps keep filling inside — I’ve avoided spills this way every time.
How to Serve Best Beef Cabbage Rolls Recipe
Garnishes
I like to finish these cabbage rolls with a sprinkle of freshly chopped parsley — it adds a fresh pop of color and brightness that balances the richness. Sometimes a dollop of sour cream or a squeeze of lemon juice brightens each bite beautifully, especially on colder days.
Side Dishes
My go-to sides are creamy mashed potatoes or buttery egg noodles — they soak up the sauce perfectly. A simple green salad or steamed vegetables can lighten the meal without competing with those rich flavors.
Creative Ways to Present
For special occasions, I like to arrange the cabbage rolls in a spiral pattern in a deep dish and drizzle fresh herbs and a swirl of sour cream on top, making it look as stunning as it tastes. It’s a guaranteed crowd-pleaser that always sparks compliments!
Make Ahead and Storage
Storing Leftovers
I store my leftover cabbage rolls in an airtight container in the refrigerator, and they stay fresh for up to 3-4 days. Just reheat gently on the stove or in the microwave for a quick and comforting meal the next day.
Freezing
Freezing cooked cabbage rolls works great! I place individual rolls on a baking sheet to freeze them solid, then transfer to a freezer bag to avoid clumping. They freeze well for up to 3 months and make for ready-made meals on busy days.
Reheating
When reheating, I thaw rolls overnight in the fridge, then bake them covered with foil at 350°F until warmed through. This keeps the cabbage tender and the filling juicy, avoiding any drying out.
FAQs
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Can I use other types of meat for the cabbage rolls?
Absolutely! While this recipe calls for ground beef and pork, you can substitute with ground turkey, chicken, or even go fully vegetarian by replacing meat with lentils or mushrooms. Just adjust cooking times as needed and season accordingly.
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How do I know when the cabbage rolls are fully cooked?
The best way is to use a meat thermometer — the internal temperature should reach 160°F to ensure the meat and rice are cooked through. Additionally, the cabbage leaves should be tender and the filling no longer pink in the center.
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Can I prepare cabbage rolls ahead of time and freeze them?
Yes! You can assemble the rolls, freeze them uncooked, and bake them later. Alternatively, cook and freeze leftovers. Just be sure to thaw thoroughly before baking or reheating to maintain texture and flavor.
Final Thoughts
This Best Beef Cabbage Rolls Recipe holds a special place in my kitchen because it brings everyone around the table, sharing stories and laughter over a warm, hearty meal. I hope you’ll enjoy making it just as much as I do — it’s one of those dishes that feels like a big comforting hug, perfect for any day you want to treat yourself and your loved ones.
Print
Best Beef Cabbage Rolls 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: American Eastern European
Description
This classic Cabbage Rolls recipe features a comforting mixture of ground beef, pork, and parboiled rice wrapped in tender blanched cabbage leaves, baked in a savory tomato sauce. Perfect for a hearty family meal, these cabbage rolls balance rich flavors with a satisfying texture, making them a timeless favorite.
Ingredients
Meat Mixture
- 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
Cabbage
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Boil Water: Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a rolling boil to prepare for blanching the cabbage leaves.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly to evenly distribute all ingredients.
- Mix Sauce: In a separate medium bowl, whisk together the tomato sauce and chicken broth until well blended. Set this aside for later use.
- Blanch Cabbage Leaves: Remove any wilted or loose outer leaves from the cabbage. Carefully peel off as many outer leaves as possible without tearing. Submerge the leaves in the boiling water and blanch them for about 3 minutes until tender. Remove with tongs and drain on a cutting board or plate.
- Soften Remaining Cabbage: Place the whole head of cabbage into the boiling water, ensuring it’s fully submerged. Boil for 3–4 minutes, then remove and peel off more outer leaves gently using tongs. Repeat this process until the leaves become too small or crinkled to use, adjusting boiling time to soften the core as needed.
- Trim Thick Stems: Once the leaves are cool enough to handle, use a sharp knife to make a V-shaped cut to remove or thin the thick center stems for easier rolling.
- Roll the Cabbage: Lay a cabbage leaf flat on your workspace. If using a leaf with a cut stem, slightly overlap the cut edges to close any gaps. Place about 3 tablespoons of the meat and rice mixture near the base of the leaf. Fold in the sides and roll up tightly, sealing the filling inside. Use two smaller leaves doubled up if needed for larger rolls.
- Arrange Rolls in Pan: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Place the cabbage rolls seam-side down into the pan, packing them snugly.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, making sure they are well covered.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and prevent drying. Bake in the preheated oven for 1 hour.
- Bake Uncovered: After 1 hour, carefully vent the foil to release steam, then continue baking uncovered for another 20–30 minutes until the meat is fully cooked. Check for an internal temperature of 160°F (71°C) using a meat thermometer.
- Cool and Serve: Remove from oven and let cool slightly before serving. Optionally garnish with freshly chopped parsley for a vibrant finish.
Notes
- Parboiled rice cooks faster since it has been partially pre-cooked, making it ideal for this recipe to ensure the filling is properly cooked within the baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 240
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
