This cabbage rolls recipe is a breeze to prepare, made with tender cabbage leaves, ground beef, rice, and condensed tomato soup. I’ve been making this dish for over 20 years, and it never gets old! For a quicker option, these rolls are cooked right in a skillet on the stovetop, but they also turn out great in a slow cooker.
Stuffed Cabbage Roll Ingredients:
- Rice: These stuffed cabbage rolls start with white rice.
- Cabbage leaves: This recipe serves eight, so it calls for eight cabbage leaves.
- Beef: You’ll need a pound of ground beef. You can substitute ground turkey if you prefer.
- Onion: Chopped onion lends flavor and texture to the filling.
- Egg: An egg gives the filling moisture and helps hold the mixture together.
- Canned soup: A can of condensed tomato soup is the convenient secret ingredient.
- Seasonings: The cabbage roll filling is simply seasoned with salt and pepper.
How to Make Stuffed Cabbage Rolls
- 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.
- 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.
- Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
- Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
- Bring one end of the cabbage leaf over the mixture.
- Roll and tuck in the ends to prevent the filling from falling out.
- 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.
- Serve and enjoy!