Amish Cabbage Rolls With Savory Beef and Rice

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Amish Cabbage Rolls with Savory Beef and Rice are tender cabbage bundles filled with seasoned beef, rice, onion, and garlic, then slowly baked in a mildly sweet tomato sauce. This Amish-inspired, homestyle dinner is comforting straight from the oven and even more flavorful the next day.

Yield: 6 servings, 12 cabbage rolls
Prep Time: 35 minutes, using already-cooked rice
Cook Time: 2 hours, including softening the cabbage
Total Time: 2 hours 45 minutes, including a 10-minute rest
Oven Temperature: 350°F (175°C)

Quick Ingredients

1 large green cabbage, about 3 pounds, yielding 12 large leaves
1½ pounds 90% lean ground beef
1½ cups cooked long-grain white rice, cooled
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley, plus 1 tablespoon for serving
½ teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper for the filling
1 can (28 ounces) no-salt-added crushed tomatoes
1 can (15 ounces) no-salt-added tomato sauce
½ cup low-sodium beef broth
2 tablespoons packed light brown sugar and 2 tablespoons apple cider vinegar
1 teaspoon sweet paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper for the sauce

Do This

1. Heat the oven to 350°F (175°C) and set out a deep 9-by-13-inch baking dish.
2. Core the cabbage and soften it in simmering water, peeling off 12 pliable leaves over about 15 minutes. Trim the thick ribs.
3. Stir together the tomatoes, tomato sauce, broth, brown sugar, vinegar, paprika, and sauce seasonings.
4. Gently mix the raw beef, cooked rice, onion, garlic, egg, parsley, thyme, and filling seasonings.
5. Divide the filling among the leaves, fold in the sides, and roll. Arrange seam-side down over 1 cup of sauce; pour the remaining sauce over the rolls.
6. Cover tightly and bake for 90 minutes. Uncover and bake for 15 minutes more, until the cabbage is tender and the center of the filling reaches 160°F (71°C).
7. Rest for 10 minutes, then spoon sauce over each serving and finish with the remaining parsley.

Why You’ll Love This Recipe

Comforting and satisfying: Tender cabbage, savory beef, and soft rice make a hearty dinner without complicated ingredients.
A beautifully balanced sauce: A little brown sugar softens the tomatoes’ acidity, while cider vinegar keeps the sauce from tasting overly sweet.
Mostly hands-off cooking: Once the rolls are assembled, the oven does the work.
Excellent leftovers: An overnight rest gives the cabbage and filling more time to absorb the flavorful sauce.

Grocery List

Produce: 1 large green cabbage, 1 medium yellow onion, 3 garlic cloves, and 1 small bunch fresh parsley.
Meat & Eggs: 1½ pounds 90% lean ground beef and 1 large egg.
Dairy: None needed.
Pantry: Cooked long-grain white rice, one 28-ounce can no-salt-added crushed tomatoes, one 15-ounce can no-salt-added tomato sauce, low-sodium beef broth, light brown sugar, apple cider vinegar, dried thyme, sweet paprika, kosher salt, and black pepper.

Full Ingredients

For the Cabbage

1 large head green cabbage, about 3 pounds, with at least 12 broad outer leaves
Water, enough to cover most of the cabbage in a large stockpot

For the Beef and Rice Filling

1½ pounds (680 g) 90% lean ground beef, uncooked
1½ cups (about 240 g) cooked long-grain white rice, cooled
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons finely chopped fresh parsley
½ teaspoon dried thyme
1 teaspoon kosher salt, preferably Diamond Crystal
½ teaspoon freshly ground black pepper

For the Mildly Sweet Tomato Sauce

1 can (28 ounces / 794 g) no-salt-added crushed tomatoes
1 can (15 ounces / 425 g) no-salt-added tomato sauce
½ cup (120 ml) low-sodium beef broth
2 tablespoons (25 g) packed light brown sugar
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon sweet paprika
½ teaspoon kosher salt, preferably Diamond Crystal
¼ teaspoon freshly ground black pepper

For Serving

1 tablespoon chopped fresh parsley
Optional accompaniments: mashed potatoes, buttered noodles, or crusty bread

Rice note: Measure the rice after cooking. This recipe uses cooked rice, not dry rice, so the filling stays tender without needing extra liquid. If preparing the rice ahead, cool it promptly and refrigerate it within 2 hours.

Salt note: If using Morton kosher salt or fine table salt, use ½ teaspoon in the filling and ¼ teaspoon in the sauce; these salts are denser than Diamond Crystal.

Amish Cabbage Rolls With Savory Beef and Rice – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and cabbage

Preheat the oven to 350°F (175°C). Set out a deep 9-by-13-inch baking dish, preferably at least 2½ inches deep, and a sheet of foil large enough to cover it tightly. Fill a large stockpot with enough water to cover most of the cabbage and bring it to a boil.

Remove any damaged outer leaves. Place the cabbage stem-side up on a stable cutting board and carefully cut out the hard central core with a small, sharp knife. Keep the head intact so you can soften and remove the leaves a few at a time.

Step 2: Soften and trim the cabbage leaves

Carefully lower the cabbage into the pot, core-side down, and reduce the heat to a gentle simmer. Cook for 5 minutes, then use tongs to ease away the softened outer leaves. Transfer each leaf to a colander or clean tray.

Continue simmering the head, checking every 2 minutes and peeling away leaves as they loosen, until you have 12 large, flexible leaves. Allow about 15 minutes total; a tightly packed cabbage may need a little longer. Do not force a leaf off if it still feels stiff.

Let the leaves cool enough to handle. Lay each one with its thick rib facing up and carefully shave down the raised rib without cutting through the leaf. Chop enough of the remaining cabbage to make 2 cups for lining the baking dish. Reserve any additional cabbage for another meal.

Step 3: Mix the tomato sauce

In a large bowl, stir together the crushed tomatoes, tomato sauce, beef broth, brown sugar, apple cider vinegar, sweet paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. No stovetop cooking is needed; the sauce develops its flavor during the long bake.

Spread the 2 cups chopped cabbage over the bottom of the baking dish, then spoon 1 cup of sauce over it. This cabbage bed helps protect the rolls and gives you extra tender vegetables to serve alongside them.

Step 4: Make the savory filling

In another large bowl, combine the raw ground beef, cooled cooked rice, finely chopped onion, garlic, beaten egg, 2 tablespoons parsley, dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

Mix gently with clean hands or a fork just until everything is evenly distributed. Avoid kneading or packing the mixture tightly, which can make the filling firm rather than tender. Divide it into 12 equal portions, each approximately a scant ½ cup. Do not taste the raw filling.

Step 5: Fill and roll the cabbage leaves

Place one cabbage leaf on your work surface with the trimmed stem end nearest you. Set one portion of filling just above that end and shape it into a short log. Fold the bottom of the leaf over the filling, fold both sides inward, and roll away from you to make a snug packet.

Repeat with the remaining leaves and filling. Arrange the 12 rolls seam-side down in the prepared baking dish, preferably in one snug layer. If a leaf tears, overlap the torn edges or patch it with a small piece of softened cabbage before rolling.

Pour all the remaining sauce evenly over the rolls, spooning some into the spaces between them. Cover the dish tightly with foil to trap the steam.

Step 6: Bake slowly until tender

Bake on the center oven rack for 90 minutes. Carefully remove the foil, keeping your hands and face away from the escaping steam. Spoon a little sauce over the tops, then bake uncovered for 15 minutes more.

The cabbage should be soft enough to cut easily with a fork, and the sauce should be bubbling around the rolls. Insert an instant-read thermometer through the side of a central roll into the middle of its filling; the ground beef must reach at least 160°F (71°C).

If the cabbage is still firm or the filling has not reached temperature, cover again and continue baking in 10-minute increments. If the sauce looks unusually thick or dry, pour ¼ cup hot water around the edges before covering.

Step 7: Rest and serve

Let the cabbage rolls rest for 10 minutes before serving. This helps the filling settle and makes the rolls easier to lift from the dish without breaking.

Serve 2 rolls per person with a generous spoonful of tomato sauce and some of the tender cabbage from the bottom of the dish. Sprinkle with the remaining 1 tablespoon parsley. Mashed potatoes, buttered noodles, or a slice of bread are lovely for catching the extra sauce.

Pro Tips

Choose a broad-leafed cabbage: A large, slightly loose head usually provides better wrapping leaves than a small, tightly packed one.
Trim rather than remove the ribs: Shaving down the thick center vein makes the leaves easier to fold while keeping them intact.
Keep the filling loose: Gentle mixing and snug—not overly tight—rolling give the beef room to cook into a tender filling.
Seal the dish well: The covered baking stage is essential for soft cabbage. Crimp the foil securely around the rim.
Check tenderness as well as temperature: The beef may finish cooking before an especially thick cabbage leaf becomes fully tender.

Variations

Beef and pork filling: Replace ½ pound of the beef with ½ pound ground pork. Keep the remaining ingredients and baking method the same, and cook the filling to at least 160°F (71°C).
Less-sweet sauce: Reduce the brown sugar from 2 tablespoons to 1 tablespoon for a more tomato-forward flavor.
Brown rice version: Substitute 1½ cups fully cooked, cooled long-grain brown rice for the white rice. Do not substitute uncooked brown rice.

Storage & Make-Ahead

Refrigerate: Transfer leftovers and their sauce to shallow, covered containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 4 days. The flavor is especially good after a night in the refrigerator.

Reheat: Place refrigerated rolls in a baking dish with their sauce and 2 tablespoons water. Cover and heat at 350°F (175°C) for approximately 30–40 minutes, until the center reaches 165°F (74°C). Smaller portions can be microwaved, covered loosely, until equally hot throughout.

Make ahead: Assemble the uncooked rolls with the sauce in a metal baking pan, cover, and refrigerate for up to 24 hours, provided the ground beef is still within its safe refrigerated storage time. Bake directly from the refrigerator, adding 15 minutes to the covered baking stage, then uncover and finish as directed. Confirm that the filling reaches 160°F (71°C) and the cabbage is tender.

Freeze: Freeze fully cooked rolls in meal-size containers with plenty of sauce for up to 3 months. Cool and refrigerate promptly before freezing. Thaw overnight in the refrigerator, then reheat to 165°F (74°C).

Nutrition (per serving)

Estimated for 2 cabbage rolls with one-sixth of the sauce and cabbage lining, using Diamond Crystal kosher salt, no-salt-added tomatoes, and low-sodium broth. Optional accompaniments are not included; values vary by brand and the amount of cabbage used.