- 1 large head cabbage
- 1 cup quick-cooking rice, cooked and cooled
- 1 pound lean ground beef (90% lean)
- 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
- Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
- 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.
- 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.
- 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.
Reviews for Stuffed Cabbage Rolls
"This one is more authentic using the tomato soup."
"These rolls were super easy and fun to make. I downsized the recipe to just 3 rolls. I did make a few changes. I added some chopped garlic to the mix and I used cooked Orzo instead of the rice. I also added some fresh chopped tomatoes to the sauce as well. They were satisfying and tasty. Love the addition of the cheese on top! I made up some extra sauce and added it to the cooked rolls before serving * Another Taste of Home winner !JanieTaste of Home Volunteer Field Editor"
"These rolls are great. However I use 2 cans of soup to get enough sauce to cover all of the rolls."
"I ADDED 1 1/2 tsp of thyme to the meat instead of worcstershire. I love the recipe!"
"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!"
"I LOVE THIS RECIPE . easy to make and great tasting. Reminds me of the food I had growing up"
"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!"
"I grew up eating "galumpkis" in western PA and have always loved them. I find tomato sauce to be better for the taste than using tomato soup. I chop up (course cut) the extra cabbage to line the pan rather than useing whole leafs. I actually like eating the cooked cabbage as much as the rolls, so chopped is easier to eat ."