Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

815

"I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker."
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Ingredients

1 h servings 223 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 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. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

815
  1. 1081 Ratings

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Most helpful positive review

This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I ...

Most helpful critical review

This recipe was good but I changed it a little. Instead of tomato soup I used a can of crushed tomatoes and a can of tomato sauce. We love more of a saucier version.

This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I ...

Because I always read the hint to freeze the cabbage head and the leaves fall right off, I wanted to add my hint too. I have done both, freeze the cabbage head and boil the cabbage leaves. My ...

An easy way to separate the cabbage is to take off the outer leaves making it a manageable size. Bring a large pot of water to boil then putting the whole cabbage in the water. Watch how much ...

I'm quite certain this recipe would have been great exactly as written, but I did make a few changes to suit our taste. First of all, you can get your cabbage leaves to come apart perfectly by z...

This was my first time making stuffed cabbage and I must say, it exceeded my expectations! For starters, I boiled the whole cabbage head in salted water for 6 minutes and found it very easy to ...

very good! I added some garlic and basil for extra seasoning. I also used a 28oz can of crushed tomatoes instead of the tomato soup. It was my first time making cabbage rolls and they turned out...

I made this for dinner tonight. It certainly was a hit. I did use spaghetti sauce instead of soup, and baked it in the oven at 350 degrees for about 1 hour. Thanks for the recipe:)

This recipe was good but I changed it a little. Instead of tomato soup I used a can of crushed tomatoes and a can of tomato sauce. We love more of a saucier version.

My Polish wife loved this recipe! I added more tomato sauce than called for and it turned out great.