Juicy Stuffed Cabbage Rolls with Rice and Beef

Tender cabbage leaves wrapped around a savory beef and rice filling, baked in a rich tomato broth until meltingly soft. A comforting, one-dish dinner.

By WixForum Kitchen

Published October 26, 202610 min read

Total time: 1 hr 10 mins

Prep: 25 mins
Cook: 45 mins

Serves: 4; Makes 8 cabbage rolls
Cuisine: Eastern European
Calories: 480; per serving, estimated

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A spatula lifting a glistening stuffed cabbage roll from a baking dish, with translucent leaves and savory juices.

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These stuffed cabbage rolls bring together tender, silky cabbage leaves and a savory beef-and-rice filling, all baked in a rich tomato broth. The rolls emerge from the oven glistening with meat juices, each bite a comforting mix of soft cabbage, seasoned meat, and fragrant herbs. This is a classic, homey dish that feels both substantial and satisfying, perfect for a family dinner. The recipe is straightforward: blanch the leaves, mix the filling, roll, and bake.

Cabbage rolls are a beloved comfort food across many cuisines, and this version keeps the process simple while delivering maximum flavor. Large white cabbage leaves are blanched until pliable, then wrapped around a mixture of ground beef, rice, onion, and warm spices. A tomato-based broth, enriched with olive oil, creates a moist environment as the rolls bake, allowing the cabbage to become tender and the filling to stay juicy. The recipe yields eight generous rolls, perfect for four servings. Serve them with a spoonful of the cooking liquid for a truly satisfying dinner.

The appeal

Why you’ll love it

Blanching the cabbage leaves in boiling water for three minutes softens the fibrous leaves without making them mushy. This step is essential because it transforms the cabbage into a pliable wrapper that can be rolled without tearing. The brief cooking also mellows the cabbage's sharpness, allowing the savory filling to shine. Once blanched, the leaves are easy to handle and will absorb the tomato broth as they bake, becoming silky and flavorful.
The combination of ground beef and rinsed rice creates a filling that stays moist and tender. Rinsing the rice removes excess surface starch, preventing the filling from becoming gummy. As the rolls bake, the rice absorbs the beef juices and the tomato broth, swelling slightly and binding the filling together. The spices—mint and cumin—add warmth and depth, while the tomato paste and pepper paste contribute a subtle tang and a rich color.

Tools

Equipment

Large pot for blanching
Colander
Mixing bowl
9x13-inch baking dish
Small whisk
Spatula

Swaps

Substitutions

Instead ofPepper paste
UseUse 1 tbsp tomato paste plus 1/2 tsp red pepper flakes, or substitute with 1 tbsp harissa.
Instead ofDried mint
UseUse 1 tbsp fresh mint, finely chopped, or 1 tsp dried oregano.
Instead ofGround beef
UseUse ground lamb, ground pork, or a mix of ground beef and pork.
Instead ofWhite rice
UseUse long-grain brown rice, but increase the baking time by 15 minutes.

Good to know

Notes

Choose large, even cabbage leaves for the easiest rolling. If the leaves are small, use two overlapping leaves for each roll. The filling can be made with any ground meat; ground lamb or pork work beautifully. Pepper paste, a staple in many Middle Eastern and Balkan kitchens, adds a distinctive flavor; if unavailable, substitute with tomato paste plus a pinch of red pepper flakes.

This recipe calls for a round baking dish, but any ovenproof dish that holds the rolls snugly in one layer will work. A 9x13-inch baking dish is a good alternative. The rolls can be assembled up to a day ahead and refrigerated; add a few extra minutes to the baking time if starting from cold. Leftovers keep well and taste even better the next day.

Prep

Before you start

Before you start, bring a large pot of salted water to a boil for the cabbage leaves. Rinse the rice under cold water until the water runs clear, and set it aside to drain. Dice the onion and mince the garlic. Measure out the spices and pastes so they are ready to add to the filling. You will need a large bowl for mixing, a colander for draining the leaves, and a baking dish that holds the rolls snugly. Preheat the oven to 375°F (190°C) before you begin assembling.

Step by step

Method

8 steps

Phase 1

Blanch and mix

Step 1: Blanch the cabbage leaves
Bring a large pot of salted water to a rolling boil. Carefully add the cabbage leaves and blanch for 3 minutes, until they are tender and pliable. Use tongs to transfer the leaves to a colander and let them drain thoroughly.
You’ll need: white cabbage leaves
Look for: The leaves should be bright green and flexible enough to bend without tearing.
Tip: If the ribs are thick, trim them flat with a paring knife to make rolling easier.
Step 2: Mix the filling
In a large bowl, combine the ground beef, rinsed rice, diced onion, tomato paste, pepper paste, garlic, olive oil, mint, cumin, salt, and black pepper. Use your hands or a spatula to mix until everything is evenly distributed, but avoid overmixing.
You’ll need: ground beef · rinsed white rice · diced onion · tomato paste · pepper paste · garlic, minced · olive oil · dried mint · ground cumin · salt · black pepper
Look for: The filling should be well combined and slightly sticky.
Tip: Rinsing the rice removes excess starch, keeping the filling light.

Checkpoint

After this phase, the cabbage leaves should be tender and pliable, bright green, and drained well. The filling will be a uniform, slightly sticky mixture with the rice and seasonings evenly distributed. The aroma of garlic, mint, and cumin will be fragrant. The leaves are ready to roll, and the filling is ready to be portioned.

Phase 2

Roll and arrange

Step 3: Assemble the cabbage rolls
Lay a blanched cabbage leaf flat on a work surface. Place a generous spoonful of the beef-rice mixture near the stem end. Fold the sides over the filling, then roll tightly into a neat parcel. Repeat with the remaining leaves and filling to make 8 rolls.
You’ll need: white cabbage leaves · ground beef · rinsed white rice
Look for: Each roll should be snug and evenly sized.
Tip: Keep the rolls uniform so they cook at the same rate.
Step 4: Arrange in baking dish
Place the cabbage rolls seam-side down in a round or rectangular baking dish, fitting them snugly in a single layer. They can touch slightly, but should not be overcrowded.
You’ll need: white cabbage leaves
Look for: The rolls should fill the dish in one layer.
Tip: If using a round dish, arrange them like the spokes of a wheel.
Step 5: Make the tomato broth
In a small bowl, whisk together the hot water, tomato paste, and olive oil until the tomato paste is dissolved.
You’ll need: hot water · tomato paste · olive oil
Look for: The broth should be a smooth, brick-red liquid.
Tip: Hot water helps the paste dissolve instantly.

Checkpoint

You should have eight neat, uniform cabbage rolls, each tightly wrapped with no loose ends. They should fit snugly in the baking dish, seam-side down, in a single layer. The rolls will feel firm but slightly springy. The tomato broth is smooth and brick-red, ready to be poured over the rolls.

Phase 3

Bake and rest

Step 6: Pour broth over rolls
Pour the tomato broth evenly over the cabbage rolls. The liquid should come about halfway up the sides of the rolls.
You’ll need: hot water · tomato paste · olive oil · white cabbage leaves
Look for: The rolls are bathed in a thin, savory liquid.
Tip: If the rolls are not covered enough, add a splash of water.
Step 7: Bake the cabbage rolls
Cover the dish with a lid or foil and bake at 375°F (190°C) for 45 minutes, until the cabbage is tender and the filling is cooked through. The internal temperature of the beef should reach 160°F (71°C).
You’ll need: white cabbage leaves · ground beef
Internal temperature 160°F (71°C)
Look for: The rolls are bubbling and the cabbage is translucent.
Tip: Covering traps steam and keeps the rolls moist.
Step 8: Rest and serve
Remove the dish from the oven and let the cabbage rolls rest for 5 minutes. Use a spatula to lift out the rolls, spooning some of the tomato broth over the top.
You’ll need: white cabbage leaves
Look for: The rolls hold their shape and glisten with juices.
Tip: Resting lets the filling set for cleaner cuts.

Checkpoint

The rolls are done when the cabbage is translucent and tender, and the broth is bubbling and slightly reduced. The internal temperature of the beef reads 160°F (71°C). The rolls will glisten with juices and hold their shape when lifted. After resting, they are ready to serve with a spoonful of the tomato broth.

Doneness

How to tell it’s done

The cabbage rolls are done when the cabbage is tender and easily pierced with a fork, and the filling is cooked through. The internal temperature of the beef should reach 160°F (71°C) on an instant-read thermometer inserted into the center of a roll. The broth should be bubbling gently, and the rolls will look slightly translucent and glistening. Let them rest for 5 minutes before serving to allow the filling to set.

Avoid these

Common mistakes

A common mistake is overfilling the cabbage leaves, which makes them difficult to roll and can cause them to burst during baking. Use a generous but manageable scoop of filling—about 2 heaping tablespoons per large leaf. Another pitfall is skipping the rinsing of the rice; unrinsed rice can make the filling gummy. Also, avoid rolling the leaves too loosely, as the filling can leak out. Finally, ensure the rolls are snug in the dish but not overcrowded, so the broth can circulate.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Ground meat	160°F (71°C)

Better results

Tips

Tip 1
For the most tender cabbage, choose a large, loose-headed cabbage. The outer leaves are usually the largest and most pliable. If the ribs are thick, use a paring knife to shave them down slightly before rolling. This makes the leaves easier to roll and ensures they cook evenly. When blanching, work in batches if needed, but keep the leaves in the water for a full three minutes.
Tip 2
The rolls can be made ahead and refrigerated before baking; just increase the baking time by 10 to 15 minutes. To reheat leftovers, place them in a covered dish with a splash of water or broth and warm in a 350°F (175°C) oven until heated through. The rolls also freeze well; thaw overnight in the refrigerator before reheating.

Make it yours

Variations

Pork and rice

Substitute ground pork for the beef. The pork adds a slightly sweeter flavor and extra juiciness. Cook to the same internal temperature of 160°F (71°C).

Vegetarian version

Replace the beef with cooked lentils or a mixture of mushrooms and bulgur. Omit the ground meat and increase the rice to 2 cups; bake as directed, but check for doneness at 35 minutes.

Spicy harissa

Add 1 tablespoon harissa paste to the filling and 1 teaspoon to the broth for a spicy, North African-inspired twist. Reduce the pepper paste to 1/2 tablespoon.

Herb garden

Add 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh dill to the filling. These bright herbs complement the mint and add a fresh note.

On the table

Serving suggestions

Serve the cabbage rolls hot, lifted out of the baking dish with a spatula so they keep their shape. Spoon some of the tomato broth over the top for extra moisture and flavor. A dollop of sour cream or yogurt is a classic accompaniment, though entirely optional. The rolls pair well with crusty bread to soak up the savory juices.

For a complete meal, serve alongside roasted potatoes, mashed potatoes, or a simple green salad. The rolls are hearty enough to stand alone, but the extra sides make for a more substantial dinner. Leftover rolls can be chopped and stirred into the broth for a quick, satisfying soup.

Leftovers

Storage & make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave, adding a splash of water or broth to keep moist.
Freezer: Freeze cooked rolls in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
Reheat: Reheat in a 350°F (175°C) oven, covered, for 20-25 minutes, or until heated through. Add a little broth or water to prevent drying.

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven, covered, with a little broth or water to keep them moist.

Make ahead

The cabbage rolls can be assembled up to a day ahead. After arranging the rolls in the baking dish and pouring the broth over, cover and refrigerate. When ready to bake, add 10 to 15 minutes to the cooking time to account for the cold dish. The rolls can also be frozen before baking; thaw in the refrigerator overnight before cooking.

Questions

Frequently asked questions

Can the cabbage rolls be made without rice?

Yes, the rice can be omitted, but the filling may be denser and less moist. Replace the rice with 1/2 cup of breadcrumbs or cooked quinoa to maintain a similar texture. If omitting entirely, reduce the baking time by 5-10 minutes, as the filling will cook faster.

Why do the cabbage rolls fall apart during baking?

Rolls may fall apart if they are not rolled tightly enough or if the cabbage leaves are over-blanched and become too soft. Be sure to fold the sides in securely and roll firmly. Also, avoid overfilling, which can cause the rolls to burst. Letting the rolls rest for 5 minutes after baking helps them hold together.

Can this recipe be doubled?

Absolutely. Double all ingredients and use a larger baking dish or two dishes. Increase the baking time by 10-15 minutes if the dish is very full. The internal temperature of the beef should still reach 160°F (71°C).

What is pepper paste and where can it be found?

Pepper paste is a thick, concentrated paste made from sweet or hot peppers, common in Middle Eastern and Balkan cooking. It is available in Middle Eastern grocery stores or online. If unavailable, substitute with tomato paste plus a pinch of red pepper flakes or a dash of hot sauce.

Can the cabbage leaves be blanched ahead of time?

Yes, blanch the leaves, drain them well, and store them in an airtight container in the refrigerator for up to 2 days. Pat them dry before using. They can also be frozen for up to 3 months; thaw in the refrigerator before assembling.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card

Juicy Stuffed Cabbage Rolls with Rice and Beef

Tender cabbage leaves wrapped around a savory beef and rice filling, baked in a rich tomato broth until meltingly soft. A comforting, one-dish dinner.

Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins
Servings: 8 cabbage rolls

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Ingredients

8 large white cabbage leaves

Filling

300 g ground beef
1 1/2 cups rinsed white rice
1 medium diced onion
1 tbsp tomato paste
1 tbsp pepper paste
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried mint
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Sauce

1 1/2 cups hot water
1 tbsp tomato paste
2 tbsp olive oil

Instructions

Blanch the cabbage leaves. Bring a large pot of salted water to a rolling boil. Carefully add the cabbage leaves and blanch for 3 minutes, until they are tender and pliable. Use tongs to transfer the leaves to a colander and let them drain thoroughly.
Mix the filling. In a large bowl, combine the ground beef, rinsed rice, diced onion, tomato paste, pepper paste, garlic, olive oil, mint, cumin, salt, and black pepper. Use your hands or a spatula to mix until everything is evenly distributed, but avoid overmixing.
Assemble the cabbage rolls. Lay a blanched cabbage leaf flat on a work surface. Place a generous spoonful of the beef-rice mixture near the stem end. Fold the sides over the filling, then roll tightly into a neat parcel. Repeat with the remaining leaves and filling to make 8 rolls.
Arrange in baking dish. Place the cabbage rolls seam-side down in a round or rectangular baking dish, fitting them snugly in a single layer. They can touch slightly, but should not be overcrowded.
Make the tomato broth. In a small bowl, whisk together the hot water, tomato paste, and olive oil until the tomato paste is dissolved.
Pour broth over rolls. Pour the tomato broth evenly over the cabbage rolls. The liquid should come about halfway up the sides of the rolls.
Bake the cabbage rolls. Cover the dish with a lid or foil and bake at 375°F (190°C) for 45 minutes, until the cabbage is tender and the filling is cooked through. The internal temperature of the beef should reach 160°F (71°C).
Rest and serve. Remove the dish from the oven and let the cabbage rolls rest for 5 minutes. Use a spatula to lift out the rolls, spooning some of the tomato broth over the top.