In order to soften the leaves so they may wrap around a beef and rice mixture, this recipe requires for chilling a head of cabbage over night.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large head cabbage
- 1 pound lean ground beef
- 1 egg, beaten
- 1 onion, finely diced
- ¾ cup cooked white rice
- salt and pepper to taste
- 1 (10.75 ounce) can condensed tomato soup
Instructions
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 288 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Peoples, you don’t thaw the cabbage after you freeze it. Run it under water and it practically separates on it’s own.
LOVE IT
This recipe is exactly how my mom made it. Thank you to whoever submitted it!
I cooked the cabbage in boiling, salted water for about 5 minutes, then let it drain before pulling off the leaves. I also think 2 cans of soup with 1.5 cans of water make for more sauce/gravy. I also used ground turkey instead of beef and sprinkled the rolls with paprika and a pat of butter before pouring the sauce over the rolls.
I love this recipe. I didn’t use as much sugar because I used apple cider vinegar instead of white vinegar. It came out so good!
used Sazon complete seasoning for the ground beef. Adults liked it well enough but the teenagers, not so much. Easy to make but messy to make, kinda fun to roll them up. Would make again for pot lucks. Also I used brown rice not white. flavor was same and brown is healthier
yes will make again
Perfect and the family loved them even my biggest critics.
Made it with tomato sauce seasoned with salt, pepper, onion, and garlic instead of soup . I also add the sauce to the meat mixture.. delishhhhh
I have been making this for over 50 years having learned how from my mother. Recipe is the same except she would use tomato sauce rather than soup. Also, she and I added chunks of potatoes and carrots and sometimes rings of green or red pepper on top of the rolls for a complete one pot casserole. Pour the tomato soup/sauce over all and bake. I’ve also cooked this in my slow cooker with good results.
Followed the directions and its yummy. but I did boil the leaves for 7 minutes and then put into ice water bath. that made the leaves more bendable.
Instead of water with the tomato soup I use tomatoes juice with the soup. To add more of a cabbage flavor I put a light amount of sauerkraut on top layer of rolls. I also place leaves on top layer and totally cover rolls in the liquid. You won’t be disappointed.
freeze cabbage leaves
freeze cabbage leaves
Love the idea of freezing the cabbage… for those who complained of “gas” throw in a pinch or two of baking soda while cooking the rolls… the soda helps to eliminate the gas.
Was very good
Excellent recipe! I suggest browning the meat in pork fat for added flavor. I also boiled the cabbage for only a couple minutes and found it easier to work with. It also saved time.
In my opinion it was very bland. The next time I will use a little more seasoning in the hamburger mixture as well as use marinara or spaghetti sauce instead of tomato sauce. I thought it wasn’t savory enough.
I made it carefully according to the recipe. It was probably the worst thing I’ve ever made since I started cooking at 5 years old, 70 years ago. It was AWFUL. Please don’t bother with this recipe.
I didn’t follow the recipe exactly, I’m not sure anyone ever does! I didn’t freeze the head so I had to put it in the steamer and I over steamed it which made it difficult to wrap the stuffing into I followed it pretty closely other than I used a large can of crushed seasoned Tomatoes putting some in with the beef and rice filling and some in the pan and on top of the Cabbage for moisture. I’m not particularly fond of this dish but my family ended up and had many compliments!
Forgot to freeze it so I boiled cabbage for 15 minutes. It worked fine. An enjoyable dish.