Best Rice for Cabbage Rolls: The Classic Comfort Food

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I know it’s very common to make cabbage rolls without rice. 

But, as a rice fanatic, stuffed cabbage without rice just feels incomplete. 

Of course, though, you shouldn’t add just any rice to your cabbage rolls. 

So, let me share which grains have yielded the best results for my stuffed cabbage! 

Crowned Rice For Stuffed Cabbage: Long-Grain White Rice

white long grained rice

Good news: the most common rice you’ll find on grocery shelves is perfect for cabbage rolls!

No need to jump through hoops or search specialty stores to find this rice.

But it’s not just the convenience of long-grain white rice that makes it ideal for stuffed cabbage.

There are plenty of other reasons why it’s the best choice for this dish!

Reasons to Use Long-Grain White Rice for Cabbage Rolls

Fluffiness: Long-grain white rice’s texture remains fluffy and separate even when cooked for long durations. This quality makes it perfect for cabbage rolls, where you want each grain to retain its texture and not become mushy.

Flavor Absorption: Cabbage rolls are cooked alongside flavorful ingredients such as meat and simmered in rich stock and sauces. For the best-tasting stuffed cabbage, you’ll want to use rice that can absorb all of these flavors, just like long-grain white rice.

Neutral Flavor: Long-grain white rice has a very mild flavor and no notable aromatic properties. This means it’ll allow any meat, spices, and sauces you use to shine through.

Rice Runner-Ups

Basmati rice

Wanna add other layers of flavor or aroma to your cabbage rolls? 

I have the perfect rice alternatives for you! 

Basmati Rice

Popularly used in Indian or Middle Eastern cuisine, this long-grain rice is renowned for its light texture and fluffy grains.

So, just like American long-grain white rice, you can be sure that this rice won’t turn mushy when used for cabbage rolls.

But if there’s one thing that really makes Basmati rice stand out from other rice varieties, it’s its distinct, nutty aroma that you can smell from a room away while cooking.

This aroma complements the flavors and aroma of other ingredients used in cabbage rolls.

Hence, anytime I want to add a twist to my go-to cabbage rolls recipe, I substitute long-grain white rice with Basmati rice. 

Long-Grain Brown Rice

Nutritional value isn’t the only reason why I sometimes use long-grain brown rice for cabbage rolls.

Since this grain has a nuttier flavor and firmer texture than white rice, I also use it whenever I want to add extra depth and a chewier bite to the dish.

Brown rice is also more satiating. 

So whenever I’m preparing cabbage rolls without any side dish, I opt for brown rice, so my meal becomes more filling. 

Wrapping Up

No hate to those who do, but wrapping a cabbage roll without rice just doesn’t feel right to me.

But so does using sticky rice varieties for the dish.

Remember, you want to stick to firm and fluffy grains when cooking cabbage rolls.

It’s the best way to create filling cabbage rolls that also deliver a satisfying bite.

My go-to rice varieties are long-grain white rice, Basmati rice, and long-grain brown rice.

However, I’m sure that if you explore other rice options, you can still find other suitable grains. 

So don’t be too afraid of being an experimental home cook!

Yield: 10

Hearty Beef and Rice Cabbage Rolls

Cabbage Rolls with Beef, Rice and Vegetables.

These stuffed cabbage rolls are the true definition of comfort food. With every bite, you’ll delight in the hearty blend of beef, rice, and vegetables in chicken broth.

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 10 cabbage leaves
  • 1 cup of cooked long-grain white rice
  • 1 pound of ground beef
  • 1 large carrot (finely chopped)
  • 1 medium onion (finely chopped)
  • 1 egg (beaten)
  • 3 tablespoons cooking oil
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of paprika
  • 2 cups of chicken stock

Instructions

  1. In a large pot, boil some water. Then, boil the cabbage leaves for 5-7 minutes until they’ve softened. Let the leaves cool off. 
  2. In a bowl, mix the raw ground beef, cooked rice, carrot, onion, egg, 2 tablespoons of cooking oil, salt, and black pepper. Make sure the mixture looks uniform throughout before proceeding to the next step. 
  3. Place about 2 tablespoons of the mixture in the center of each cabbage leaf. Fold the sides inward and roll the leaf up, sealing all edges. Repeat with all leaves and filling.
  4. Prepare a new skillet. Over medium heat, heat the remaining 1 tablespoon of cooking oil. 
  5. Carefully place the rolls on the skillet, seam-side down, and brown them lightly.
  6. Pour the chicken stock over the rolls. Cover the skillet with a lid and then simmer on low heat for 40-45 minutes.
  7. Allow the rolls to cool slightly before serving. Enjoy!

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