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Easy & Best Beef and Rice Cabbage Rolls Recipe

These Easy & Best Beef and Rice Cabbage Rolls are a comforting and delicious dish that combines tender cabbage leaves filled with a savory mixture of seasoned beef and rice, all smothered in a rich tomato sauce. This classic comfort food is hearty, satisfying, and perfect for family dinners or meal prep. The layers of flavor from the beef and rice filling pair perfectly with the tender cabbage, making it a dish that will leave everyone asking for seconds.

Equipment

  • Large pot or stockpot for boiling cabbage
  • Large skillet for cooking the beef mixture
  • Spoon for stuffing the cabbage rolls
  • Baking dish (9x13-inch recommended)
  • Aluminum foil to cover while baking
  • Knife and cutting board
  • Measuring spoons

Ingredients

  • 1 lb ground beef or ground turkey for a lighter option
  • 1 cup cooked rice white or brown
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional for heat
  • 1/4 cup chopped fresh parsley optional
  • 1 head of cabbage about 12 large leaves
  • 2 cups tomato sauce
  • 1 cup crushed tomatoes or tomato puree
  • 1 tablespoon brown sugar optional for sweetness
  • 1 tablespoon lemon juice optional, for a little tang

Instructions

  • Prepare the Cabbage
  • Bring a large pot of salted water to a boil. Carefully cut the core out of the cabbage and separate the leaves, being careful not to tear them. Place the cabbage leaves into the boiling water for 3-5 minutes until they soften and become pliable. Drain and set aside to cool.
  • Cook the Beef Filling
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
  • Season the Beef
  • Stir in the cooked rice, oregano, paprika, salt, pepper, red pepper flakes (if using), and parsley. Mix everything together and let it cook for another 2-3 minutes. Taste and adjust the seasoning if needed.
  • Assemble the Cabbage Rolls
  • Lay a cabbage leaf flat on a clean surface. Spoon about 2-3 tablespoons of the beef and rice mixture into the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly, securing the ends. Repeat with the remaining cabbage leaves and filling.
  • Prepare the Sauce
  • In a medium bowl, mix the tomato sauce, crushed tomatoes, brown sugar (if using), and lemon juice (optional). Stir well to combine.
  • Bake the Cabbage Rolls
  • Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce mixture in the bottom of a baking dish. Arrange the cabbage rolls in the dish, seam side down. Pour the remaining sauce over the top of the rolls, covering them completely. Cover the dish with aluminum foil.
  • Bake
  • Bake the cabbage rolls in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the sauce to thicken and the rolls to brown slightly on top.
  • Serve
  • Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Enjoy the tender, flavorful cabbage rolls with a side of crusty bread or a fresh salad.