Print Options

Back to Golombki >

Include these items:

Taste of Home Logo


Tender cabbage rolls are stuffed with a delicious mixture of ground beef and onion. Instant rice and canned tomato soup speed along the prep work, and the long oven time gives you a chance to whip up a side dish and pour the wine. —Valerie Lipinski, Buffalo, New York
5 ServingsPrep: 25 min. Bake: 55 min.


  • 1 medium head cabbage
  • 1/2 cup uncooked Minute® White Rice
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1-1/4 cups water


  • Cook cabbage in boiling water just until outer leaves pull away
  • easily from head. Set aside 10 large leaves for rolls. Refrigerate
  • remaining cabbage for another use. Cut out the thick vein from the
  • bottom of each leaf, making a V-shaped cut.
  • Cook rice according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in the cooked rice, salt and pepper.
  • Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of
  • leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  • Place seam side down in a greased 13-in. x 9-in. baking dish.
  • Combine soup and water; pour over top.
  • Cover and bake at 350° for 55-65 minutes or until cabbage is
  • tender. Yield: 5 servings.

2 of 2

Golombki (continued)

Nutritional Facts: 2 cabbage rolls equals 342 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 1,030 mg sodium, 40 g carbohydrate, 6 g fiber, 21 g protein.