Dinner

Stuffed Cabbage Rolls Recipe

ByNaomi Fletcher April 7, 2026April 7, 2026

Introduction

Stuffed cabbage rolls are a comforting classic, featuring tender cabbage leaves wrapped around a flavorful mixture of ground beef, rice, and spices. Simmered in a rich tomato-based sauce, this hearty dish is perfect for a satisfying family meal.

A white shallow bowl holds six cabbage rolls arranged closely together, each wrapped in light green cabbage leaves with visible veins. The rolls are filled with a textured mixture that is slightly visible at the ends, showing grains of rice peeking out. A bright red tomato sauce is spooned over and pooled at the bottom of the bowl, adding a vibrant contrast to the green cabbage. Small, fresh green herb pieces are sprinkled on top of the rolls, adding a touch of freshness. A spoon rests on the right edge of the bowl, and the bowl sits on a white marbled surface with a stack of white plates in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup uncooked white rice
1 lb lean ground beef
1 slightly beaten egg
10.5 oz condensed tomato soup, divided
1/4 tsp ground black pepper
1 tsp salt
1/4 cup chopped onion
8 cabbage leaves
2/3 cup water

Instructions

Step 1: In a medium saucepan, heat the water and rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Step 2: Meanwhile, bring salted water to a boil in another large saucepan. Add cabbage leaves and cook for 2 to 4 minutes until they are softened. Drain and set aside.
Step 3: In a large mixing bowl, combine the cooked rice, ground beef, chopped onion, beaten egg, half of the tomato soup, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Step 4: Place about 2 tablespoons of the beef mixture onto each cabbage leaf. Fold the sides over the filling and roll up the leaf to secure the filling inside.
Step 5: Arrange the cabbage rolls seam-side down in a skillet over medium heat. Pour the remaining tomato soup over the rolls and cover the skillet with a lid.
Step 6: Simmer the rolls gently for 40 minutes, stirring occasionally to prevent sticking and ensure even cooking.

Tips & Variations

For extra flavor, add garlic or your favorite herbs like parsley or thyme to the beef mixture.
You can substitute ground turkey or chicken for a lighter version.
Use fresh tomatoes blended with a little tomato paste instead of condensed tomato soup for a more natural sauce.
To make rolling easier, trim the cabbage leaf thick stems before cooking.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave to keep them moist. You can also freeze cooked cabbage rolls for up to 2 months—thaw completely before reheating.

How to Serve

A white shallow bowl holds six cabbage rolls arranged in a loose circle, each roll wrapped in bright green cabbage leaves slightly translucent near the edges. The rolls sit in a layer of rich red tomato sauce that pools around them, with some sauce drizzled over the tops. Small bits of fresh green herbs are sprinkled over the rolls, adding contrast. A metallic spoon rests beside the rolls inside the bowl. The dish is placed on a white marbled surface with a small bowl of chopped herbs and stacked white plates blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed cabbage rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them before cooking. Just cover and keep them chilled for up to 24 hours before simmering in the sauce.

How do I know when the cabbage rolls are fully cooked?

The rolls are done when the beef is fully cooked through and the cabbage is tender. Simmering for 40 minutes usually ensures this, but you can check by cutting into a roll to verify the meat is no longer pink.