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Top-down image showing perfectly cooked cabbage rolls served in a white ceramic skillet placed on a white marble countertop. The rolls are tightly wrapped, juicy, and generously drizzled with a rich layer of tomato soup. The golden and green tones blend beautifully, making it visually appealing. This image highlights the final delicious result of this comforting dish.

Cabbage Rolls Recipe

Tender cabbage leaves wrapped around a savory beef and rice filling, simmered in a rich tomato sauce. These comforting cabbage rolls are flavorful, hearty, and perfect for a satisfying homemade meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Eastern European
Servings 8
Calories 223 kcal

Equipment

  • Large pot (for boiling cabbage)
  • Medium saucepan (for cooking rice)
  • Mixing bowl
  • Large skillet or baking dish
  • Knife & cutting board
  • Tongs (for handling cabbage leaves)
  • Spoon (for filling and rolling)

Ingredients
  

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

Instructions
 

  • Cook the rice: In a medium saucepan, bring water to a boil, add rice, cover, and simmer for 10 minutes until partially cooked. Set aside.
    Top-down view of partially cooked white rice in a stainless steel saucepan, placed on a white marble countertop. The rice is simmering in water, with steam rising slightly. This image represents the initial preparation step for the stuffed cabbage rolls where the rice is pre-cooked until tender and ready to mix into the filling.
  • Prepare the cabbage: Boil a large pot of water, carefully remove cabbage leaves, and blanch them for 2-3 minutes until soft. Drain and set aside.
    Top-down image of a large pot on a white marble countertop where pale green cabbage leaves are being blanched in boiling water. Tongs rest nearby, indicating the leaves are being softened for wrapping. This crucial step ensures the cabbage becomes pliable enough to roll tightly around the meat and rice filling in the later steps.
  • Make the filling: In a bowl, mix ground beef, chopped onion, egg, cooked rice, salt, and black pepper. Stir well to combine.
    Top-down shot of a glass mixing bowl filled with raw ground beef, chopped onions, partially cooked rice, a cracked egg, salt, and pepper on a white marble countertop. This image highlights the preparation of the flavorful filling used to stuff the cabbage leaves. Everything is evenly mixed, showcasing a rich and well-seasoned base.
  • Fill & roll: Place 2 tablespoons of filling onto each cabbage leaf, roll tightly, and tuck in the sides.
    Top-down view of a cabbage leaf laid flat on a cutting board placed over a white marble countertop. Two tablespoons of the filling are placed in the center, ready to be rolled. A spoon and a few rolled pieces are visible. This step captures the art of wrapping the filling tightly into soft cabbage leaves to form compact rolls.
  • Layer & sauce: Arrange the rolls in a skillet or baking dish, pour half the tomato soup over the top, and cover.
    Top-down image of neatly arranged cabbage rolls placed in a white ceramic skillet on a white marble countertop. Half of the condensed tomato soup is poured over the rolls. The rolls are tightly packed, and the sauce coats the top layer. This step is essential to keep the rolls moist and enhance flavor during cooking.
  • Cook: Simmer on low heat for 45 minutes or bake at 350°F (175°C) for the same time until the rolls are tender.
  • Serve & enjoy: Drizzle the remaining tomato soup over the rolls before serving.
    Top-down view of a white ceramic skillet with cabbage rolls inside, covered with a glass lid. The skillet rests on a white marble countertop. Steam inside the lid indicates active simmering. This image represents the final cooking process, either stovetop or oven, where the rolls become tender and fully cooked while absorbing the tomato sauce flavors.