Stuffed Cabbage Recipe -
Stuffed Cabbage Recipe
  • READY IN 13+ hrs

Stuffed Cabbage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    13 hrs 10 mins


  1. Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  5. Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
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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.

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.

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.

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!

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.

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.

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.

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.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 66 mg
  • 22%
  • 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.

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