Stuffed Cabbage Rolls Recipe
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Stuffed Cabbage Rolls Recipe

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4.5 14 12
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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


  • 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

Nutritional Facts

3 each: 254 calories, 7g fat (3g saturated fat), 39mg cholesterol, 755mg sodium, 30g carbohydrate (13g sugars, 6g fiber), 19g protein.


  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

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meeska User ID: 7309404 264276
Reviewed Apr. 3, 2017

"This one is more authentic using the tomato soup."

Appy_Girl User ID: 1132413 249483
Reviewed Jun. 16, 2016

"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 !

Taste of Home Volunteer Field Editor"

donsmom User ID: 5101010 17739
Reviewed Sep. 29, 2014

"These rolls are great. However I use 2 cans of soup to get enough sauce to cover all of the rolls."

1ljudyann User ID: 7639311 44136
Reviewed Mar. 7, 2014

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

soupcook1 User ID: 3818107 201805
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!"

mararvai User ID: 2656073 42706
Reviewed Mar. 5, 2014

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

Jenandjohn6 User ID: 3267461 11906
Reviewed Dec. 30, 2013

"easy and delicious. I prefer the tomato soup instead of tomato juice."

kokosher User ID: 7455832 34213
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!"

Eden G. User ID: 6866026 17537
Reviewed Apr. 28, 2013

"Very tasty recipe. I also added 1 can of tomato paste and used ground pork along with the ground beef. My polish husband loved them!"

dan1080 User ID: 7178280 11898
Reviewed Mar. 15, 2013

"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 ."

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