Stuffed Cabbage Rolls

This cabbage rolls recipe is super easy to prep with cabbage leaves, ground beef, rice, and condensed tomato soup. I have been using this recipe for well over 20 years and still love it! To speed things up the rolls are cooked in a skillet on the stovetop but this recipe also works well in a slow cooker.


Recipes · Main Dishes · Stuffed · Stuffed Cabbage


Prep Time: 15 mins
Cook Time: 1 hrs
Servings: 8
Total Time: 1 hrs 15 mins
Yield: 8 cabbage rolls

Ingredients

Ingredients List

  • ⅔ cup water

  • ⅓ cup uncooked white rice

  • 8 cabbage leaves

  • 1 pound lean ground beef

  • ¼ cup chopped onion

  • 1 egg, slightly beaten

  • 1 (10.5 ounce) can condensed tomato soup, divided

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper


Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

  2. Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

  3. Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

  4. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.

  5. Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.


Nutrition Facts (per serving)

Nutrition Facts
223 Calories
13g Fat
13g Carbs
13g Protein


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