Stuffed Cabbage Rolls with Tomato Soup Recipe
Classic stuffed cabbage rolls made with tender cabbage leaves filled with a savory mixture of lean ground beef, cooked rice, and onions, simmered gently in a rich tomato soup sauce. This comforting and hearty dish is perfect for a family meal and has been a favorite for over 20 years. The rolls are cooked on the stovetop for convenience but can also be prepared in a slow cooker.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 8 cabbage rolls
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Rice and Water
- ⅔ cup water
- ⅓ cup uncooked white rice
Cabbage Rolls
- 8 large 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
Instructions
- Prepare the Rice: In a saucepan, bring ⅔ cup water and ⅓ cup uncooked white rice to a boil. Once boiling, reduce heat to low, cover, and simmer until the rice is tender and the water has been absorbed, about 20 minutes.
- Soften the Cabbage Leaves: While the rice cooks, bring a large, wide saucepan of lightly salted water to a boil. Add 8 large cabbage leaves and cook for 2 to 4 minutes until softened and pliable. Drain the leaves and set aside.
- Make the Filling: In a large bowl, combine 1 pound lean ground beef, 1 cup of the cooked rice, ¼ cup chopped onion, 1 slightly beaten egg, 2 tablespoons of condensed tomato soup, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Mix everything thoroughly to combine.
- Assemble the Rolls: Place about 2 tablespoons of the beef mixture onto the center of each cabbage leaf. Fold one end of the leaf over the filling and then roll up, tucking in the sides to secure the filling inside.
- Cook the Rolls on the Stovetop: Arrange the stuffed cabbage rolls seam-side down in a large skillet over medium heat. Pour the remaining tomato soup over the rolls. Cover the skillet, bring to a boil, then reduce heat to low and simmer for about 40 minutes, basting often with the sauce, until the beef is cooked through.
- Serve: Once cooked, serve the cabbage rolls hot with the tomato sauce spooned over them. Enjoy this comforting and flavorful dish.
Notes
- For a hands-off approach, you can cook the stuffed cabbage rolls in a slow cooker: arrange 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.
- Be careful not to overcook the cabbage leaves when boiling; they should be softened but still hold their shape for rolling.
- Leftover rolls can be refrigerated for up to 3 days and reheat well.