Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

814

"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."

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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Directions

  • Prep

  • Cook

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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.
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Reviews

814
  1. 1079 Ratings

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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 ...