Description
Stuffed cabbage rolls are a classic comfort food featuring tender cabbage leaves filled with a seasoned beef and rice mixture, baked in a savory tomato sauce. Perfect for hearty family dinners or make-ahead meals.
Ingredients
- 1 medium green cabbage (about 1.5 kg / 3 lb)
- 1 cup uncooked white rice
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 large egg
- 1 can (10.5 oz / 300 g) condensed tomato soup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water (optional, to thin sauce)
Instructions
- Bring a large pot of water to a boil. Core the cabbage and submerge the whole head. Boil for 5–7 minutes, peeling off 8 softened leaves. Set aside to cool.
- Cook rice according to package instructions. Let cool slightly.
- In a bowl, combine cooked rice, ground beef, onion, egg, salt, and pepper. Mix gently.
- Preheat oven to 350°F (175°C).
- Place about 1/2 cup of filling in each cabbage leaf. Fold sides and roll tightly.
- Place rolls seam-side down in a baking dish.
- Mix tomato soup with water (if desired). Pour over the rolls.
- Cover with foil and bake for 60–75 minutes until cabbage is tender and filling is fully cooked.
- Let rest 5–10 minutes before serving.
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add paprika or garlic for extra flavor in the filling.
- Use brown rice for a nuttier taste, adjusting cooking time as needed.
- Freeze unbaked rolls for up to 3 months; bake from frozen with additional time.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
