Description
These classic stuffed cabbage rolls combine tender cabbage leaves stuffed with a flavorful mixture of ground beef, cooked rice, and onion, all simmered in savory tomato soup for a comforting and hearty meal. Perfectly cooked on the stovetop or easily adapted to the slow cooker, this recipe has been a family favorite for over 20 years.
Ingredients
Rice and Cabbage
- ⅔ cup water
- ⅓ cup uncooked white rice
- 8 cabbage leaves
Filling
- 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
Instructions
- Prepare Ingredients: Gather all ingredients to have everything ready before starting to cook.
- Cook Rice: In a saucepan, bring ⅔ cup water and ⅓ cup uncooked white rice to a boil. Reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 20 minutes.
- Blanch Cabbage Leaves: Bring a large wide saucepan filled with lightly salted water to a boil. Add the cabbage leaves and cook them for 2 to 4 minutes, or until softened enough to roll. Drain the leaves and set aside to cool.
- Mix Filling: In a large bowl, combine 1 pound lean ground beef, 1 cup cooked rice, ¼ cup chopped onion, 1 beaten egg, 2 tablespoons of the tomato soup, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly until well incorporated.
- Roll Cabbage: Spoon about 2 tablespoons of the beef mixture onto each cabbage leaf. Fold one end of the leaf over the filling, then roll tightly while tucking in the ends to securely seal the filling inside.
- Arrange Rolls: Place the cabbage rolls seam-side down in a large skillet over medium heat, arranging them neatly in a single layer.
- Add Sauce and Cook: Pour the remaining tomato soup evenly over the cabbage rolls. Cover the skillet and bring to a boil, then reduce heat to low and simmer gently. Baste the rolls with the sauce occasionally and cook until the beef is fully cooked through, about 40 minutes.
- Serve: Once cooked, serve the cabbage rolls hot with the tomato sauce spooned over them and enjoy your comforting meal.
Notes
- To make these cabbage rolls in a slow cooker, arrange the stuffed rolls seam-side down in the slow cooker, pour the remaining tomato soup over the top, cover, and cook on Low for 6 to 8 hours or on High for 3 to 5 hours for tender results.
- Be careful not to overcook the cabbage leaves in boiling water; just soften them enough to roll without tearing.
- This recipe yields 8 cabbage rolls, perfect for 8 servings.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Stovetop
- Cuisine: American
