Stuffed Cabbage Rolls

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Meat and Poultry

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Stuffed Cabbage Rolls

Prep 20 m

Cook 40 m

Ready In 60 m

8 Servings

223 Calories


"I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker."

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  1. 2/3 cup water

  2. 1/3 cup uncooked white rice

  3. 8 cabbage leaves

  4. 1 pound lean ground beef

  5. 1/4 cup chopped onion

  6. 1 egg, slightly beaten

  7. 1 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 1 (10.75 ounce) can condensed tomato soup


  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  2. 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.

  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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