If you’re craving a comforting, hearty, and downright delicious dish, I have just the thing for you. This Easy Baked Cabbage Rolls with Meat and Rice Recipe is one of my go-to family favorites that never fails to impress. I absolutely love how this recipe transforms simple ingredients into tender, flavorful cabbage rolls baked to perfection. Whether you’re making it for a weeknight dinner or prepping for a crowd, you’ll find that it’s easier—and more satisfying—than you ever imagined. Stick around, and I’ll share all my tips to help you nail it!
Why You’ll Love This Recipe
- Comfort Food Classic: Easy to make and perfectly satisfying for any season.
- Simple Ingredients: Uses staple pantry items and fresh cabbage for an affordable meal.
- Hands-On Fun: Rolling cabbage leaves is surprisingly therapeutic and child-friendly.
- Make-Ahead Friendly: Great for prepping in advance or freezing for later enjoyment.
Ingredients You’ll Need
The magic of this Easy Baked Cabbage Rolls with Meat and Rice Recipe lies in the harmony between juicy seasoned meat and fluffy rice, wrapped in tender cabbage leaves. When shopping, choose a firm, fresh cabbage and parboiled rice to save cooking time without sacrificing texture.
- Ground beef: I like using a mix of beef for flavor and fat content.
- Ground pork: Blends perfectly with beef to add moisture and richness.
- Parboiled long-grain rice: It cooks faster and holds its shape well within the rolls.
- Yellow onion: Minced finely to meld into the meat and rice mixture.
- Garlic cloves: Fresh garlic is key for that savory kick.
- Salt and black pepper: Basic seasoning that brings all the flavors together.
- Dried thyme and sage: Add just the right earthy, herby aroma that’s cozy and inviting.
- Olive oil: For drizzling and keeping rolls luscious during baking.
- Tomato sauce: Creates a rich, tangy sauce that’s the perfect complement.
- Chicken broth: Adds umami and moisture to the baking dish.
- Green cabbage: The star wrapping ingredient—choose a firm, fresh head.
Variations
I’ve played around with this Easy Baked Cabbage Rolls with Meat and Rice Recipe over the years, so feel free to make it your own. Personal touches make it even more special!
- Ground Meat Variation: I’ve switched out pork for ground turkey or lamb, and the rolls still come out juicy and full of flavor.
- Vegetarian Option: Replace meat with cooked lentils and add mushrooms for a satisfying plant-based version.
- Spiced Up: Adding a pinch of smoked paprika or chili flakes can amp up the warmth if that’s your vibe.
- Different Sauces: Sometimes, I swap tomato sauce for a creamy mushroom gravy, which feels luscious and comforting.
How to Make Easy Baked Cabbage Rolls with Meat and Rice Recipe
Step 1: Prep Your Cabbage Leaves the Right Way
Start by removing any wilted outer leaves from the cabbage—those aren’t good for rolling. Then the key trick: blanch the leaves in boiling salted water just long enough to soften them without making them mushy, about 3 minutes. I discovered this technique after ruining a batch when the leaves cracked early. Using tongs, transfer the blanched leaves to a plate to cool. The stems can be thick, so once cooled, I trim those with a sharp knife in a neat V-shape — this helps when rolling and folding.
Step 2: Make the Flavorful Meat and Rice Filling
While the cabbage cools, combine the ground beef, pork, parboiled rice, minced onion, garlic, salt, pepper, thyme, and sage in a large bowl. Mix with your hands or a spoon until everything is well incorporated. I always find using my hands helps feel the right texture—moist but not too wet—so the filling stays put inside the rolls.
Step 3: Roll ‘Em Up Like a Pro
Lay a cabbage leaf flat, and if the stem was cut, overlap it slightly so it closes nicely. Spoon about three tablespoons of the filling along the wider base of the leaf, fold in the flaps on both sides, then roll it up, tucking the top under to seal it. For smaller or more delicate leaves, I double up by using two leaves for one roll—it adds structure and prevents any tears during baking.
Step 4: Bake to Tender Perfection
Drizzle the bottom of your baking pan with olive oil and arrange the rolls seam-side down. Mix tomato sauce and chicken broth, pour it evenly over the rolls, then cover the dish tightly with foil to keep the steam in. Bake at 400°F for one hour, then remove the foil to brown the tops and bake for an additional 20-30 minutes. Using a meat thermometer to check for an internal temp of 160°F ensures they’re cooked through without drying out.
Pro Tips for Making Easy Baked Cabbage Rolls with Meat and Rice Recipe
- Parboiled Rice Shortcut: I always use parboiled rice because it cuts down the cooking time inside the rolls and keeps them from getting mushy.
- Blanching Balance: Don’t skip blanching—overcooked leaves tear, undercooked leaves are tough; 3 minutes is the sweet spot for me.
- Seal Those Rolls: Folding flaps inward before rolling keeps filling inside and prevents leaks during baking.
- Foil Coverage: Keeping foil tight traps steam; don’t forget to vent towards the end to brown the tops.
How to Serve Easy Baked Cabbage Rolls with Meat and Rice Recipe
Garnishes
I love to sprinkle freshly chopped parsley on top just before serving—it adds a bright, fresh note and lovely color contrast. A dollop of sour cream or Greek yogurt on the side is also a classic accompaniment that adds creaminess and balances the tangy tomato sauce.
Side Dishes
My family goes crazy for these rolls when I pair them with classic mashed potatoes or buttery egg noodles. A crisp green salad or steamed green beans is a great lighter side that complements the richness of the rolls. Nothing fancy, just simple sides that soak up that delicious sauce.
Creative Ways to Present
Once, for a dinner party, I baked individual rolls in mini ramekins with sauce. It made serving easy and added a charming, rustic vibe. Wrapping them tightly and stacking them neatly in a casserole dish also makes for an impressive, family-style presentation. Fresh herbs scattered on top give it an inviting touch every time.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3-4 days. I usually store a bit of that cooking sauce with them so they don’t dry out. When reheated slowly, the flavors deepen and tastes just as good the next day.
Freezing
I freeze my cabbage rolls individually on a baking sheet, then transfer them to a freezer-safe container. This way, I can pull out as many or as few as I want for a quick meal. They last up to 3 months frozen without losing their flavor or texture.
Reheating
To reheat, I thaw them overnight in the fridge, then warm them gently in the oven covered with foil, usually at 325°F for about 20 minutes. If reheating straight from frozen, I recommend extending the baking time and keeping the foil on longer to prevent drying.
FAQs
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Can I use regular rice instead of parboiled rice in this recipe?
You can, but keep in mind regular rice will need more cooking time inside the rolls, which may affect their texture and baking duration. Parboiled rice holds up better, so if you use regular rice, I recommend pre-cooking it partially before mixing it with the meat.
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How do I prevent my cabbage rolls from falling apart?
Be sure to blanch the cabbage leaves just until tender to make them pliable but not fragile. Also, folding in the sides before rolling and placing the rolls seam-side down in the baking dish helps keep them sealed during baking.
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Can I make this recipe vegetarian?
Absolutely! Swap the ground meat with a hearty mix of lentils, mushrooms, and chopped nuts to mimic the texture and richness while keeping the rice and seasonings the same.
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What’s the best way to reheat leftover cabbage rolls?
Cover leftovers with foil and reheat in the oven at a moderate temperature to keep them moist. Avoid microwaving unless you’re in a hurry, as it can make the cabbage leaves tough.
Final Thoughts
This Easy Baked Cabbage Rolls with Meat and Rice Recipe holds a special place in my kitchen—it’s a blend of nostalgia and simplicity that always comforts. I hope when you try it, you’ll find it as rewarding and delicious as I do. I promise, once you master these rolls, they’ll become a staple you turn to again and again whenever you need a meal that feels like a big, warm hug.
Print
Easy Baked Cabbage Rolls with Meat 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
A classic Eastern European-inspired dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, baked in a savory tomato and chicken broth sauce. Perfect for a hearty family meal, these baked cabbage rolls are comforting, delicious, and easy to prepare.
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
Cabbage and Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat and Boil Cabbage Leaves: Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Discard wilted outer cabbage leaves, then carefully remove whole outer cabbage leaves without tearing. Blanch the leaves in boiling water for 3 minutes until tender, then remove with tongs, drain, and set aside.
- Prepare Cabbage Head for More Leaves: Place the whole cabbage head in boiling water and cook for 3-4 minutes. Remove and peel off outer leaves gently. Repeat the boiling and peeling process until leaves become too small or crinkled to use. Soften the inner leaves by letting the cabbage cook longer as needed.
- Trim Thick Stems: Once leaves are cool, trim thick center stems by making a V-shaped cut to make them easier to roll.
- Mix Meat Filling: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, thyme, and sage. Mix thoroughly to distribute all ingredients evenly.
- Form Rolls: Lay one cabbage leaf flat. For leaves with trimmed stems, overlap the cut parts slightly to close the gap. Spoon about 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the sides and roll from one end to the other, sealing the filling inside. Use two leaves for smaller ones as needed.
- Prepare Baking Dish: 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 closely together.
- Add Sauce and Cover: Whisk tomato sauce and chicken broth together, then pour evenly over the cabbage rolls. Cover the pan tightly with aluminum foil to trap steam and keep rolls moist.
- Bake: Bake in the preheated oven at 400°F for 1 hour. Carefully vent the foil, then continue baking uncovered for an additional 20-30 minutes until the meat is cooked through and the internal temperature reaches 160°F.
- Cool and Serve: Remove the cabbage rolls from the oven and let them cool slightly. Serve warm, garnished with freshly chopped parsley if desired.
Notes
- Parboiled rice has been partially cooked to reduce final cooking time, and can be found in most grocery stores near other rices and grains.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Ensure cabbage leaves are not torn during peeling to maintain the filling inside the rolls.
- Using a meat thermometer is helpful to confirm the rolls reach the safe internal temperature of 160°F.
Nutrition
- Serving Size: 1 cabbage roll (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
