Stuffed Cabbage Rolls


  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 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. In a medium mixing bowl, combine the meat, 1 cup cooked rice, onion, garlic, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
  6. Enjoy!


  • 2/3 cup water
  • 1/3 cup uncooked brown or wild rice
  • 8 cabbage leaves
  • 1 pound lean ground beef or sausage
  • 1/4 cup chopped red onion
  • 1 clove minced fresh garlic
  • 1 egg, slightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

Leave a Reply