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Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls Recipe photo by Taste of Home

Stuffed Cabbage Rolls Recipe

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"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef—it just tastes best to us."
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES: 4-6 servings

Ingredients

  • 1 large head cabbage
  • 1 cup quick-cooking rice, cooked and cooled
  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
  • 1/2 cup water

Nutritional Facts

1 serving (3 each) equals 254 calories, 7 g fat (3 g saturated fat), 39 mg cholesterol, 755 mg sodium, 30 g carbohydrate, 6 g fiber, 19 g protein.

Directions

  1. 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, then roll up leaves to completely enclose meat.
  3. Line a Dutch oven with leftover cabbage leaves. 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.
Originally published as Stuffed Cabbage Rolls in Reminisce January/February 1992, p33

Nutritional Facts

1 serving (3 each) equals 254 calories, 7 g fat (3 g saturated fat), 39 mg cholesterol, 755 mg sodium, 30 g carbohydrate, 6 g fiber, 19 g protein.

Reviews for Stuffed Cabbage Rolls

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2014

I ADDED 1 1/2 tsp of thyme to the meat instead of worcstershire. I love the recipe!

MY REVIEW
Reviewed Mar. 5, 2014

I also have been making these for years and use a mixture of beef, pork & veal, 1 egg and about 1 teaspoon of garlic powder along with the salt & pepper. After making the rolls, I chop up the leftover cabbage and line the pan with the cabbage. I then mix a can of stewed sliced tomatoes with the tomato soup and pour that over the top. The seasonings of the stewed tomatoes helps flavor the cabbage a bit more!

MY REVIEW
Reviewed Mar. 5, 2014

I LOVE THIS RECIPE . Easy to make and great tasting. Reminds me of the food I had growing up

MY REVIEW
Reviewed Dec. 30, 2013

Easy and delicious. I prefer the tomato soup instead of tomato juice.

MY REVIEW
Reviewed Oct. 23, 2013

I baked these uncovered in a large glass casserole dish sprayed with cooking spray at 325° for one hour. After removing from oven I spooned the sauce over the tops & added shredded mozzarella to them. They were outstanding!

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