Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls are tender cabbage leaves filled with a savory mixture of ground beef (and/or pork or sausage), rice, onions, garlic, and seasonings, all baked or simmered in a rich, sweet, and tangy tomato-based sauce. This classic comfort food is hearty and flavorful, perfect for a cozy family dinner or special occasion.
Ingredients
- 8-12 large cabbage leaves
- 1 pound lean ground beef can mix with pork or Italian sausage
- 1 cup cooked white rice
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- 1-2 large eggs beaten
- 1 10-11 oz can condensed tomato soup or 15 oz tomato sauce (divided)
- Salt and black pepper to taste
- Optional: parsley paprika, oregano, or other dried herbs for seasoning
Instructions
- Bring a large pot of salted water to boil; cook cabbage leaves 2-4 minutes until pliable; drain and cool.
- Cook rice per package instructions and let cool.
- Mix ground beef, cooked rice, onion, garlic, egg(s), salt, pepper, and any herbs in a bowl until well combined.
- Place about 2-3 tablespoons of filling in the center of each cabbage leaf. Fold sides over and roll tightly to encase filling.
- Arrange cabbage rolls seam-side down in a large skillet or baking dish.
- Pour remaining tomato soup or sauce over the rolls.
- Cover and simmer on low heat for about 40-60 minutes (or bake covered at 350°F/175°C for 75-90 minutes) until meat is cooked and cabbage is tender.
- Occasionally spoon sauce over rolls if simmering on stove.
- Serve warm, optionally garnished with fresh parsley.
Notes
- You can substitute ground turkey or pork for beef or use a mix.
- Use a can of condensed tomato soup for a slightly sweeter, creamier sauce or tomato sauce for a more traditional tangy flavor.
- Leftovers reheat well and flavors meld beautifully after a day.
- Larger cabbage leaves work best for rolling; remove thick stems for easy rolling.
- Some recipes add a touch of vinegar or brown sugar to the sauce for balance.
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