Stuffed Cabbage Rolls Recipe

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.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

INGREDIENTS:

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

INSTRUCTIONS:

1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 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.
3. Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
4. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
5. Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

NUTRITIONAL INFO:

CALORIES 223 Total Fat 13g Saturated Fat 5g Cholesterol 66mg Sodium 657mg Total Carbohydrates 13g Dietary Fiber 1g Total Sugars 3g Protein 13g Vitamin C 25mg Calcium 33mg Iron 2mg Potassium 338mg