Dinner

Hearty Beef and Rice Cabbage Rolls Recipe

Byrami Hayes January 6, 2026January 6, 2026

Introduction

Hearty Beef and Rice Cabbage Rolls are a comforting and flavorful dish that brings together tender cabbage leaves wrapped around a savory beef and rice filling. Bathed in a tangy tomato sauce, these rolls are perfect for a satisfying family dinner.

This image shows six cooked cabbage rolls in a black tray resting on a white marbled surface. Each cabbage roll is wrapped tightly with pale green cabbage leaves, with visible veins and some slightly browned edges. The rolls are generously covered with a thick layer of bright red tomato sauce and melted cheese that is golden brown in some areas. Fresh chopped green herbs are sprinkled on top, adding a fresh pop of color. The rolls are closely packed, with sauce pooling around the bottom edges. The background includes a glimpse of fresh green leaves out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Tangy Tomato Covering:

2 dessert spoons fine olive oil
½ cup finely diced yellow globe onion
1 teaspoon mashed garlic clove
1 teaspoon flaked dried crushed red chili peppers
1 (28-ounce) tin fire-roasted tomatoes (do not drain liquid)
1 (15-ounce) tin plain tomato purée
Salt and ground black pepper to taste
2 soup spoons packed brown sugar
1 soup spoon quality red wine vinegar

For the Cabbage Parcels:

2 pounds 80/20 lean/fat ratio minced beef
1½ cups prepared cooled white rice
½ cup finely diced yellow globe onion
2 teaspoons mashed garlic clove
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground cumin spice
1 teaspoon dried Italian herb blend
¼ cup fresh green parsley, finely chopped
2 beaten chicken eggs
1 whole globe cooking cabbage
Non-stick cooking aerosol for the dish

Instructions

Step 1: Craft the Tomato Sauce: Warm the olive oil in a large pot over medium heat. Add the diced onion and cook gently until soft and translucent.
Step 2: Add the mashed garlic and crushed red chili peppers to the onions, stir and cook for about one minute until fragrant.
Step 3: Pour in the fire-roasted tomatoes and tomato purée. Season with salt, pepper, and Italian herbs. Stir well and cook for 4 minutes.
Step 4: Stir in the brown sugar and red wine vinegar. Increase the heat slightly to bring the sauce to a gentle simmer.
Step 5: Let the sauce cook for 15 minutes, stirring occasionally to deepen the flavor. Set aside when done.
Step 6: Prepare the Cabbage and Filling: Bring a large pot of water to a vigorous boil. Submerge the whole cabbage for 7-8 minutes until the outer leaves are flexible.
Step 7: Remove the cabbage and let it cool slightly. Carefully peel off 12 of the largest intact outer leaves.
Step 8: In a large bowl, combine the minced beef, cooked rice, diced onion, mashed garlic, salt, pepper, cumin, Italian herbs, parsley, and beaten eggs. Mix thoroughly by hand until uniform.
Step 9: Lay each cabbage leaf flat and trim off the thick central vein at the base with kitchen shears to allow smooth rolling.
Step 10: Assemble and Bake: Place a portion of the beef mixture in a cylindrical shape along the center of each leaf. Fold in the sides and roll tightly from the stem end to form a neat parcel.
Step 11: Preheat your oven to 350°F (175°C). Spray a 9″x13″ baking dish with non-stick cooking aerosol. Spread half of the tomato sauce evenly on the bottom.
Step 12: Arrange the cabbage rolls seam side down in the dish. Pour the remaining tomato sauce over them, ensuring they are well covered. Cover tightly with foil.
Step 13: Bake for 1 hour and 30 minutes until the cabbage is tender and the filling is fully cooked through.
Step 14: Remove from the oven, garnish as desired, and serve warm.

Tips & Variations

For a milder version, reduce or omit the crushed red chili peppers.
Swap ground cumin with smoked paprika for a different smoky flavor.
Use brown rice instead of white rice for added fiber and a nuttier taste.
Leftover rolls can be reheated gently covered in the oven to maintain moisture.

Storage

Store leftover cabbage rolls tightly covered in the refrigerator for up to 3 days. To reheat, warm in a covered baking dish at 350°F (175°C) until heated through, about 20-25 minutes. These rolls can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a black baking tray filled with several cabbage rolls, each wrapped in thick, pale green cabbage leaves, tightly folded into a round shape with visible veins and texture. On top of each roll is a generous layer of bright red tomato sauce, slightly chunky and glossy, covering the rolls fully and pooling around them. Melted golden cheese with a slightly browned crust is spread unevenly over the sauce on each roll. Bright green chopped herbs are scattered on top, adding a fresh contrast. The tray sits on a white marbled surface, and the scene shows the dish close up, focusing on the vibrant colors and textures of the cabbage rolls and sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, green cooking cabbage works best due to its sturdy leaves, but you can also use Savoy or Napa cabbage for a slightly different texture and flavor.