I didn’t grow up making cabbage rolls, but the first time I tried them, they felt weirdly familiar. Like something that should already exist in my kitchen memory. That combination of beef, rice, and soft cabbage just works.
Now I make them on days when I want real comfort food but don’t want to fuss too much. They look like you worked hard. You didn’t. That’s my favorite kind of cooking.
I also love that this recipe is forgiving. I’ve rushed it, overfilled them, even torn a few leaves. They still turned out great, which honestly builds confidence fast.
Ingredients I Used for the Recipe
- ⅔ cup water – used to cook the rice so it turns soft and fluffy.
- ⅓ cup uncooked white rice – this stretches the filling and makes it hearty.
- 8 cabbage leaves – these hold everything together once softened.
- 1 pound lean ground beef – the main protein and flavor base.
- ¼ cup chopped onion – adds a little sweetness and texture.
- 1 large egg, slightly beaten – helps bind the filling so it doesn’t fall apart.
- 1 (10.5 ounce) can condensed tomato soup, divided – becomes the simple sauce and keeps the rolls moist.
- 1 teaspoon salt – brings out all the flavors.
- ¼ teaspoon ground black pepper – just enough for a little warmth.
How to make ?
Step 1 – Cook the Rice First
I start by boiling the water and rice together, then lowering the heat and covering it. After about 20 minutes the rice is tender and the water is gone. Let it sit a bit so it’s not steaming hot when you mix it later.
Step 2 – Soften the Cabbage Leaves
While the rice cooks, I bring a big pot of lightly salted water to a boil. The cabbage leaves go in for just a few minutes until they’re flexible. You want them bendy, not mushy.
I used to skip this once. Bad idea. The leaves cracked and I had to start over.
Step 3 – Make the Filling
In a large bowl I combine the ground beef, about a cup of the cooked rice, chopped onion, beaten egg, a couple spoonfuls of the tomato soup, salt, and pepper. Then I mix it with my hands.
Yes, hands. A spoon doesn’t do it right. This is messy but worth it.
Step 4 – Fill Each Leaf
I place about two tablespoons of filling near the center of each cabbage leaf. Not too much or they won’t roll properly. I learned that after making some absolute monsters that refused to stay closed.
Step 5 – Roll Them Up
Fold one end of the leaf over the filling, tuck in the sides, and roll tightly so nothing escapes. Think burrito style, but gentler.
Step 6 – Arrange in the Skillet
I set the rolls seam-side down in a large skillet so they stay closed while cooking. Packing them snug helps them hold their shape.
Step 7 – Add the Sauce
The rest of the tomato soup gets poured right over the top. No fancy sauce making here. It thickens as it cooks and turns into this cozy coating.
Step 8 – Simmer Until Done
I cover the skillet, bring it to a gentle boil, then reduce to low and let it simmer about 40 minutes. Every now and then I spoon some sauce over the rolls.
By the end, the cabbage is tender, the beef is cooked through, and the whole kitchen smells like you’ve been cooking all day.
Tips That Made Mine Turn Out Better Every Time
It’s tempting to load them up, but smaller portions roll cleaner and cook more evenly. Overfilled rolls fall apart. I’ve been there.
If the rice is piping hot, it starts cooking the egg too soon when you mix everything. Give it a few minutes. This small pause helps a lot.
A slow simmer keeps the cabbage soft without tearing. High heat makes the bottom scorch before the inside is ready.
This keeps everything moist and prevents dry spots. I usually do this a few times while wandering back into the kitchen.
How I Serve Them and What I Learned After Making These for Years
I usually serve these straight from the skillet with extra sauce spooned on top. Something about that simple tomato flavor just works. No need to complicate it.
They reheat beautifully, maybe even better the next day. The flavors settle in, and the rolls hold together more. I’ve made double batches just to have leftovers.
If you want to freeze them, roll them first and freeze before cooking. That way they stay firm and cook fresh later. This has saved dinner on more busy weeks than I can count.
What I like most is that this recipe doesn’t demand perfection. It’s sturdy, flexible, and always satisfying. Even when I rush, even when they look a little uneven, they still come out tasting like something that took far more effort than it did.
Stuffed Cabbage Rolls Recipe
Description
These easy stuffed cabbage rolls feature tender cabbage leaves filled with a savory mixture of ground beef, rice, and onions, all simmered in a rich tomato soup sauce. A beloved family recipe that's been a favorite for over 20 years, these cabbage rolls are perfect for weeknight dinners or special gatherings. Cooked on the stovetop for convenience, they deliver comforting, hearty flavor with minimal effort.
ingredients
Instructions
-
Cook the rice
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.Let rice cool slightly before mixing with other ingredients -
Prepare the cabbage leaves
Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain well.Handle leaves gently to avoid tearing -
Make the filling
Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly until well combined.Use your hands for best mixing results -
Fill and roll the cabbage
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, then roll and tuck in the ends to prevent the filling from falling out.Roll tightly but don't overstuff -
Arrange in skillet
Arrange cabbage rolls seam-side down in a large skillet over medium heat.Pack rolls snugly to help them hold shape -
Add sauce and simmer
Pour remaining tomato soup over the rolls. Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes.Baste occasionally for even flavor distribution -
Rest and serve
Remove from heat and let cabbage rolls rest for 5 minutes before serving. Spoon extra sauce over the top and garnish with fresh parsley if desired.Resting helps rolls hold together when serving
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 3gg15%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 420mgmg18%
- Potassium 280mgmg8%
- Total Carbohydrate 12gg4%
- Dietary Fiber 2gg8%
- Sugars 5gg
- Protein 14gg29%
- Calcium 4% mg
- Iron 10% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Slow cooker option: Arrange rolls in a slow cooker, pour soup over top, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Make ahead: Assemble rolls up to 1 day ahead; refrigerate covered, then bake when ready to cook.
- Freezer friendly: Freeze uncooked rolls on a baking sheet, then transfer to freezer bags. Thaw overnight in fridge before cooking.
- Flavor boost: Add a pinch of garlic powder, dried dill, or a splash of Worcestershire sauce to the filling for extra depth.
