Traditional stuffed cabbage rolls

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Stuffed Cabbage Roll Recipe

In this recipe, cabbage leaves are filled with a flavorful beef mixture and topped with an easy homemade sauce.

Ingredients for Stuffed Cabbage Rolls

Here’s what you need to make these top-rated stuffed cabbage rolls:

  • Rice: Start with white rice.
  • Cabbage Leaves: Use eight cabbage leaves for eight servings.
  • Beef: One pound of ground beef, or substitute with ground turkey.
  • Onion: Chopped onion adds flavor and texture.
  • Egg: An egg provides moisture and helps bind the mixture.
  • Canned Soup: A can of condensed tomato soup adds convenience.
  • Seasonings: Simple salt and pepper.

How to Make Stuffed Cabbage Rolls

Follow these steps for homemade cabbage rolls:

  1. Prepare the Rice and Cabbage: Cook the rice and boil the cabbage leaves.
  2. Make the Filling: Mix the beef, rice, onion, egg, soup, salt, and pepper.
  3. Roll the Cabbage: Spoon the filling onto cabbage leaves, then roll and tuck tightly.
  4. Cook the Rolls: Place the rolls in a skillet, cover with soup, and simmer while stirring and basting often.

What to Serve with Stuffed Cabbage Rolls

Consider these delicious side dishes:

  • Adrienne’s Cucumber Salad
  • Rye Bread
  • Basic Mashed Potatoes
  • Spaetzle Dumplings
  • Tasty Roasted Beets

How to Store Stuffed Cabbage Rolls

Store cooled rolls in an airtight container in the refrigerator for up to four days. For best results, reheat in the oven, but the microwave works in a pinch.

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Can You Freeze Stuffed Cabbage Rolls?

Yes, freeze the rolls before cooking. Fill and roll the cabbage leaves, then flash freeze them on a baking sheet. Transfer to a zip-top bag or freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight before baking according to the recipe.

Allrecipes Community Tips and Praise

  • “I have made this recipe a couple of times — and it is absolutely delicious,” raves one member. “I’ve added it to my permanent list of recipes.”
  • “This is the same recipe my Polish great grandma used,” says Sourgirl. “She only added sauerkraut on top before baking. But this recipe is perfect as-is.”
  • “This is just what I was looking for, the classic stuffed cabbage recipe,” says joysgirl. “I used Beyond Beef instead of ground beef, and it was excellent!”

Ingredients List

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg, slightly beaten
  • 1 (10.5 ounce) can condensed tomato soup, divided
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. 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 is absorbed, about 20 minutes.
  2. Boil the Cabbage Leaves: In a large saucepan, bring salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes until softened; drain.
  3. Prepare the Filling: In a large bowl, mix ground beef, cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper.
  4. Fill and Roll: Spoon about 2 tablespoons of beef mixture onto each cabbage leaf. Roll and tuck in the ends to secure.
  5. Cook the Rolls: Place rolls in a large skillet over medium heat. Pour remaining tomato soup on top. Cover, bring to a boil, then reduce heat to low and simmer for about 40 minutes, stirring and basting often.

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