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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

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Judy

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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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

MARY DOMAZ
3610
2/10/2007

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 also cover the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don't get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did. I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.

VJGUNKEL59
2297
3/13/2007

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 advice is to ONLY freeze the cabbage leaves if you're short on time or you won't eat the cabbage leaves anyway. This is an old world recipe, a classic and you don't mess with the classics if you don't have to. By boiling the leaves, your cabbage rolls will turn out tender and edible. By freezing them, they tend to be rubbery and inedible. Just a warning to those who might not want to follow this recipe as directed. It might be a little disappointing to the texture of the finished cabbbage roll.

TRICIA BROWN
1388
6/24/2004

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 water you have in the pot because the cabbage will raise the level quite a bit. Parboil for about 5 or 6 minutes, drain the water & place the cabbage in cold water to stop the cooking. The leaves come off very well and are pliable to work with. Hope this helps.