These baked ground beef cabbage rolls wrap a savory filling of beef, rice, and onion in tender cabbage leaves, then bake slowly under a blanket of tomato sauce. The dish is old fashioned in the most satisfying way, with simple ingredients and a warm, familiar flavor.
Prep takes a little patience because you need to soften the cabbage and roll each leaf, but the work pays off with a pan that serves a whole family. Rolls also freeze well, which makes them a handy make ahead dinner.
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Why This Baked Ground Beef Cabbage Rolls Recipe Works
Boiling the cabbage head briefly relaxes the leaves so they peel away whole and bend without cracking. That one step makes rolling quick and neat.
Cooked rice in the filling soaks up the tomato sauce and beef juices as the rolls bake. It keeps the filling light and tender instead of dense like a meatball.
A long, covered bake gives the cabbage time to turn silky and the sauce time to thicken and concentrate. The result is a tender roll that holds together on the fork.
Ingredients for Baked Ground Beef Cabbage Rolls
- Filling: one pound of lean ground beef, one cup of cooked rice, one chopped onion, two cloves of garlic, one teaspoon of salt, and one half teaspoon of black pepper.
- Wrapping and sauce: one large head of green cabbage and two cups of tomato sauce.
Green cabbage. Use green cabbage rather than red, because red cabbage turns everything purple and has a stronger taste.
Ground beef. Lean beef keeps the dish from turning greasy. Ground turkey or pork also work well in the same amount.
Cooked rice. Use rice that is already cooked and cooled so the filling stays loose and cooks evenly inside the leaves.
Onion and garlic. Chop the onion fine so it softens completely during baking, and mince the garlic so it blends into the meat.
Tomato sauce. Plain tomato sauce makes a simple, tangy topping. Crushed tomatoes also work if you want a chunkier texture.
How to Make Baked Ground Beef Cabbage Rolls
1. Prepare the pot. Heat the oven to 350 degrees F and bring a large pot of water to a boil while you get the cabbage ready.
2. Soften the cabbage. Core the cabbage and lower the head into the boiling water. After a few minutes, peel off the leaves as they soften and set them aside.
3. Mix the filling. Combine the beef, rice, onion, garlic, salt, and pepper in a bowl and mix gently until evenly blended. Let it sit for a few minutes.
4. Fill each leaf. Place a scoop of filling near the stem end of a leaf. Trim any thick rib so the leaf bends easily.
5. Roll them up. Fold in the sides and roll the leaf tightly, like a small burrito. Repeat with the remaining leaves and filling.
6. Arrange and cover. Place the rolls seam side down in a deep baking dish, pour the tomato sauce over the top, and cover with foil.
7. Bake. Bake for about ninety minutes, until the cabbage is tender and the beef inside reaches 160 F.
How to Serve Baked Ground Beef Cabbage Rolls
Serve the rolls hot with a spoonful of sauce over each one. Creamy Yukon Gold Mashed Potatoes make a comforting side, and Soft and Buttery Homemade Rolls soak up the extra sauce. Add Cucumber Tomato Feta Salad for something fresh, and finish with Fresh Peach Lemonade.
How to Store and Reheat Baked Ground Beef Cabbage Rolls
Cool the rolls and refrigerate them in a covered container within two hours. They keep for three to four days. Freeze them before or after baking for up to three months, with the sauce in the container. Reheat in a covered dish at 350 degrees F until the center reaches 165 F.
Tips and Variations for Baked Ground Beef Cabbage Rolls
Flag the allergens. The base recipe has no major allergens, but check the tomato sauce label for added ingredients.
Cook the beef fully. Ground beef is safe at 160 F. Test the center of a roll with a thermometer before serving.
Cool the rice. Cool freshly cooked rice quickly and refrigerate it if you prepare the filling ahead, and reheat the finished rolls only once to 165 F.
Trim the ribs. Shave the thick center rib of each leaf so it rolls without tearing.
Use the small leaves. Chop torn or tiny leaves and spread them in the bottom of the dish under the rolls.
Try other meats. Ground turkey or pork can replace the beef, and canned beans or lentils work for a meatless version.
Make ahead. Assemble the rolls a day early, cover them, and bake the next day. Add a few extra minutes if they start cold.
Check trusted guidance. Use the Purdue Extension guide to storing leftovers for cooling and reheating advice.
Frequently Asked Questions About Baked Ground Beef Cabbage Rolls
How long do baked ground beef cabbage rolls take to cook?
They bake for about ninety minutes at 350 degrees F, covered. The beef should reach 160 F and the cabbage should be tender.
Can I freeze baked ground beef cabbage rolls?
Yes. Freeze them before or after baking in a covered container with sauce for up to three months. Thaw overnight in the refrigerator.
How do I keep baked ground beef cabbage rolls from falling apart?
Fold the sides in before rolling, place the rolls seam side down, and pack them snugly in the dish.
Can I use uncooked rice?
Yes, but the rolls need more liquid and a longer bake. Cooked rice is simpler and gives more predictable results.
What if my cabbage leaves tear?
Boil the head a bit longer and trim the thick ribs. Torn leaves can be patched by overlapping two pieces.
Baked Ground Beef Cabbage Rolls
Equipment
- Large pot
- Deep baking dish
- Foil
- Tongs
Ingredients
Main Ingredients
- 1 large head green cabbage about 2 pounds, do not use red cabbage
- 1 lb lean ground beef 93 percent lean
- 1 cup cooked rice
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cup tomato sauce
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Boil the cored cabbage for a few minutes and peel off the leaves.
- Fill. Mix the beef, rice, onion, garlic, salt, and pepper, then place a scoop on each leaf.
- Roll. Fold in the sides and roll each leaf tightly into a bundle.
- Bake. Place the rolls seam side down in a deep dish, cover with the tomato sauce and foil, and bake for 90 minutes until the beef reaches 160 degrees F.
