- 1 large head cabbage
- 1 cup quick-cooking rice, cooked and cooled
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10-3/4 ounces) cream of 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 remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat 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 forStuffed 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 ."