Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

TWith rice, ground beef, condensed tomato soup, and cabbage leaves, this recipe for cabbage rolls couldn’t be easier to prepare. I still adore this recipe, which I have been making for well over 20 years! The rolls are prepared quickly in a pan on the stovetop, but a slow cooker can also be used with success for this recipe.

15 minutes for preparation

Cooking Time: One Hour

1 hour and 15 minutes in total

Yield: 8 cabbage rolls; Servings: 8

How to Keep Filled Rolls of Cabbage

The chilled cabbage rolls can be kept in the fridge for up to four days if they are kept in a shallow, airtight container. For optimal results, thoroughly reheat the cabbage rolls in the oven; but, in a pinch, you can use the microwave.

Are Stuffed Cabbage Rolls Freezer-Friendly?

Yes, however before cooking the cabbage rolls, it’s recommended to freeze them. Roll the cabbage rolls tightly after filling them, then place them on a baking sheet and flash freeze. Freeze the rolls for up to three months by transferring them to a freezer-safe container or zip-top bag. After thawing overnight in the fridge, proceed with baking the dish as directed.


  1. Half a cup of water
  2. Half a cup of raw white rice
  3. Eight cabbage leaves
  4. Lean ground beef pound
  5. Half a cup finely chopped onion
  6. One egg, lightly whisked
  7. One 10.5-oz can of condensed tomato soup, split
  8. One tsp salt
  9. ¼ teaspoon of black pepper, ground


  • In a saucepan, bring the water and rice to a boil. After the rice is soft and the liquid has been absorbed, reduce the heat to low, cover, and simmer for about 20 minutes.
  • Meanwhile, heat up a large, wide pot of water that has been lightly salted to a boil. When the cabbage leaves are soft, add them and simmer for two to four minutes. Then, drain.
  • In a large bowl, combine ground beef, 1 cup cooked rice, onion, egg, 2 tablespoons tomato soup, salt, and pepper; mix well.
  • Place approximately two tablespoons of the beef mixture onto each cabbage leaf. Fold the cabbage leaf over the mixture, tucking the ends in to keep the filling from escaping.
  • Transfer the cabbage rolls to a big skillet over medium heat and cover with the leftover tomato soup. Bring to a boil while covered; then, lower the heat to a simmer and cook, stirring and basting frequently, for approximately 40 minutes.
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