Stuffed Cabbage Rolls

This cabbage rolls recipe is super easy to prep with cabbage leaves, ground beef, rice, and condensed tomato soup. I have been using this recipe for well over 20 years and still love it! To speed things up the rolls are cooked in a skillet on the stovetop but this recipe also works well in a slow cooker.

Submitted by Judy
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 cabbage rolls

Ingredients

Original recipe (1X) yields 8 servings

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 large egg, slightly beaten
  • 1 (10.5 ounce) can condensed tomato soup, divided
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. Gather all ingredients.

    Ingredients to make stuffed cabbage rolls
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  2. Bring water and rice to a boil in a saucepan.

    A small pan with water and rice
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  3. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

    A small pan with cooked rice
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  4. Meanwhile, 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.

    A large pot of salted water with cabbage leaves
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  5. Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

    A glass bowl with seasoned ground beef-rice mixture
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  6. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

    A cutting board with four cabbage leaves, with two cabbage leaves filled with beef-rice mixture,
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  7. Bring one end of the cabbage leaf over the mixture.

    Three cabbage leaves with beef-rice mixture, with the left side of the leaf folded over the meat mixture
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  8. Roll and tuck in the ends to prevent the filling from falling out.

    Two stuffed cabbage leaves and one open cabbage leaf with beef-rice mixture
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  9. Place cabbage rolls in a large skillet over medium heat.

    A large skillet with seven stuffed cabbage rolls
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  10. Pour remaining tomato soup on top

    A large skillet with seven cabbage rolls topped with condensed tomato soup
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  11. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

    A pan of stuffed cabbage rolls in tomato soup
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  12. Serve and enjoy!

    A plate of cabbage rolls, filled with meat and rice, served drizzled with tomato soup and garnished with chopped parsley