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I've been making these Stuffed Cabbage Rolls for over 20 years and they never fail to bring smiles to the table. There's something so special about tender cabbage leaves wrapped around perfectly seasoned ground beef all swimming in that rich tomato sauce. Whether it's a regular Tuesday night or a special family dinner these always hit the spot.
Why This Recipe Works
This is one of those recipes that's both simple and impressive. The filling gets so savory with the beef rice and tomato soup and those cabbage leaves turn out perfectly tender every time. I love that I can make them on the stove or in my slow cooker and they're great for making ahead when life gets busy.
Everything You Need
- Rice: Just ⅓ cup uncooked makes the perfect filling once cooked.
- Cabbage Leaves: You'll need 8 big ones they're like nature's little wrappers.
- Ground Beef: 1 pound lean or try turkey for something lighter.
- Onion: ¼ cup chopped adds such nice flavor.
- Egg: 1 large beaten it holds everything together.
- Tomato Soup: 1 can divided between filling and sauce.
- Seasonings: Salt and pepper keep it simple but perfect.
Let's Make Them Together
- Start With The Rice
- Get your water boiling add the rice cover and let it simmer until tender about 20 minutes.
- Prep Your Cabbage
- Boil some salted water drop those cabbage leaves in for a few minutes until they're soft.
- Mix Your Filling
- Combine your cooked rice beef onion egg a bit of tomato soup and seasonings mix it all up well.
- Roll Them Up
- Put some filling on each leaf fold the end over tuck in the sides and roll them tight.
- Time to Cook
- Get them in your skillet pour the rest of the soup over top simmer for 40 minutes basting now and then.
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What to Serve With Them
These rolls love a side of creamy mashed potatoes or traditional spaetzle dumplings. A light cucumber salad adds such nice freshness. Sometimes I'll serve them with rye bread or roasted beets it's all delicious together.
Keeping Them Fresh
Any leftovers will keep in the fridge for 4 days just make sure they're in an airtight container. When you want to reheat them pop them in a 350°F oven or use your microwave. You can even freeze them before cooking just freeze them on a sheet first then pack them up they'll keep for months.
My Best Tips
Look for the biggest cabbage leaves they're easier to work with and won't tear. I prefer lean beef but turkey works great too. Don't skip softening those cabbage leaves it makes rolling so much easier. Don't overstuff your rolls or they might come apart while cooking. Always taste and adjust your seasonings that's how you get them just right.
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Frequently Asked Questions
- → Can I make these in a slow cooker?
- Yes, this recipe works well in a slow cooker. Layer the rolls and pour the soup over top, then cook on low for 6-8 hours.
- → How do I prevent the filling from falling out?
- Make sure to tuck in the ends of the cabbage leaves securely when rolling, and don't overfill each leaf.
- → Can I make these ahead?
- Yes, you can prepare the rolls ahead and refrigerate before cooking. They also freeze well both before and after cooking.
- → What's the best way to soften cabbage leaves?
- Boil the leaves for 2-4 minutes until softened. You can also freeze the whole head of cabbage overnight and thaw for easy leaf removal.
- → Can I use different meat?
- Yes, you can substitute ground turkey or pork, or use a mixture of different ground meats for variety.
Conclusion
This time-tested recipe combines tender cabbage leaves wrapped around a savory mixture of ground beef and rice, simmered in tomato soup. Can be made on stovetop or in slow cooker.