• 4servings
  • 85minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large head cabbage

  2. 1 cup quick-cooking rice, cooked and cooled

  3. 1 pound lean ground beef (90% lean)

  4. 1 medium onion, chopped

  5. 2 tablespoons Worcestershire sauce

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided

  9. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Stuffed Cabbage Rolls Recipe photo by Taste of Home Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.

  2. In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves.

  3. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.

  4. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.


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