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READY IN 13+ hrs

Stuffed Cabbage

Read Reviews (31)

"This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture." — Barb

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Original recipe makes 8 servings Change Servings

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced

3/4 cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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Directions

Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
Preheat oven to 350 degrees F (175 degrees C).
Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

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PREP 10 mins
COOK 1 hr
READY IN 13 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 16, 2003

I liked it, but found myself in the bathroom due to tremendous gas. It gave me the poops! It was tasty though. Jeez, I just farted.

—STEVE34

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Most Helpful Critical Review

Oct 22, 2006

I separated the leaves from the cabbage head and steamed them in the microwave for a few minutes, covered with some wet paper towels. That saved a LOT of time. I made the stuffing as the recipe stated and found it too bland. Next time I will add garlic powder and will use uncooked rice. The rice will cook in the oven.

—ltlkrow

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37 Ratings

Oct 17, 2004

I did not freeze the cabbage. I think by par broiling it, you "de-gas" the cabbage. I also cooked mine in a crock pot on low for 8-9 hours. It turned out better than I remember as a child!

—NTHUZASM

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Dec 21, 2004

Excellent recipe. I make something similiar/quicker. I chop the cabbage and saute with ground beef, spicy pork sausage, mix in cooked rice and tomatoe soup for one pot meal. Thanks Barb.

—KSAZA

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Dec 02, 2004

Hubby loved this and so did I! Prefer that it is baked instead of cooked on stovetop! Only variation I made the second time was that I used the family size can of tomato soup and poured over to basically submerge the cabbage rolls. I also added 3 tablespoons of soup to meat mixture and a clove of garlic to add a little more taste.

—ETOTARO

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Nov 30, 2004

This was an excellent recipe which we enjoyed tremendously! It took over 12 hours for the cabbage to thaw though. Think next time I'll take it out of the freezer the night before I want to cook the stuffed cabbage.

—Brandy

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Jul 21, 2007

I prefer to blanche the cabbage and I added garlic powder to the mixture (I'm a garlic lover.) The only thing I did differently was instead of using the soup, I mixed a can of tomato sauce with a 1/4 cup of brown sugar and a 1/4 of cider vinegar (you can also use a 1/4 of lemon juice if you prefer but I like the cider vinegar.) Pour over rolls and continue with the orig recipe. I also make extra sauce and boil it down until it thickens and add that over the cooked rolls.

—MARNEE

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May 30, 2006

This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took about 9 hours. So, you may be better off steaming if you are in a time crunch. The only difference I made in the recipe was not cooking the rice. As stated before, it cooks in the oven, so there isn't any need. I also used tooth picks on some of my rolls b/c teh ones with smaller leaves started unrolling a bit. And, like the others, I used a family size can of tomato soup b/c I wanted extra sauce for the white rice side dish. Will make again, but next time will check them more frequently in the oven because mine got done slightly quicker.

—Staci

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Nutrition

Calories
248 kcal
12%

Carbohydrates
19.6 g
6%

Cholesterol
69 mg
23%

Fat
13.1 g
20%

Fiber
4.3 g
17%

Protein
14 g
28%

Sodium
288 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Cabbage

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 248
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 5.1g 25 %
Cholesterol 69mg 23 %
Sodium 288mg 12 %
Potassium 527mg 15 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 4.3g 17 %
Protein 14g 28 %
Sugars 8.3g
Vitamin A 8 %
Vitamin C 131 %
Calcium 10 %
Iron 26 %
Thiamin 17 %
Niacin 49 %
Vitamin B6 26 %
Magnesium 13 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.