Cabbage Rolls

Cabbage Rolls


"This recipe has been made in my family for generations. We like to serve it with mashed potatoes, but rice is good too!"


1 h 45 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Mix together ground pork, rice, garlic and onion. Take a leaf of cabbage and put meat in the center. Tuck in sides and roll up, secure with a toothpick.
  2. Place tomato soup in a pot along with water. Place cabbage rolls in pot and boil lightly for at least 1 1/2 hours or until cooked through. Sauce will thicken as it cooks.
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  1. 20 Ratings


This was an easy way to delicious cabbage rolls. But here's what to do different next time to avoid some major problems: Use fattier ground meat (using dry rice in the meat sucks up any moisture...

The rolls had a wonderful flavour to them. Quite easy to make but a little time consuming. Overall it was a recipe i will repeat in using.

My husband and I thought these turned out so delicious! I'm not an expert cabbage-roll-roller because they fell apart (I think blanching the cabbage leaves first would help), and the tomato sou...

I used the remainder of a chinese cabbage I had and found it easy to roll up after I had microwaved the leaves for a few minutes. I used 250g ground pork,100g rice,i small onion and 1/2 teaspoon...

I love this recipe. It's the exact same that has been in my family for over 50 years.

Unfortunately the recipe wasn't quite as flavorful as I had hoped. I think it was mostly the cabbage's addition (even though its called Cabbage Rolls) that gave it an odd flavor. However, the fi...

These were quite easy to make and flavourful but how the heck do you get the leaves off the cabbage without ripping them?! I added paprika to the meat mixture and, instead of boiling for an hou...

I have been a cook for a while, at home and professionally. I always make the recipe exactly to spec's, the first time. this recipe needs LOTS of work, the basics are there, thats it!!!

I might be me, it might be the cabbage, or it might be the recipe, I wasn't craving more when I finished.