Ingredients
Rice and Water
- ⅔ cup water
- ⅓ cup uncooked white rice
Cabbage
- 8 cabbage leaves
Filling
- 1 pound lean ground beef
- ¼ cup chopped onion
- 1 large egg, slightly beaten
- 2 tablespoons tomato soup (from the can, divided)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 1 (10.5 ounce) can condensed tomato soup (divided)
Instructions
- Gather Ingredients: Collect all ingredients necessary for the recipe to ensure a smooth cooking process.
- Cook Rice: Bring ⅔ cup water and ⅓ cup uncooked white rice to a boil in a saucepan. Once boiling, reduce heat to low, cover, and simmer until the rice is tender and water is fully absorbed, about 20 minutes.
- Prepare Cabbage Leaves: While the rice cooks, bring a large, wide saucepan of lightly salted water to a boil. Add the 8 cabbage leaves and cook for 2 to 4 minutes until they soften enough to roll easily. Drain the cabbage leaves well.
- Make Filling: In a large bowl, mix 1 pound lean ground beef, 1 cup of the cooked rice, ¼ cup chopped onion, 1 slightly beaten egg, 2 tablespoons tomato soup, 1 teaspoon salt, and ¼ teaspoon ground black pepper thoroughly until well combined.
- Assemble Rolls: Spoon about 2 tablespoons of the beef mixture onto each softened cabbage leaf. Fold one end of the leaf over the filling, then roll tightly while tucking in the sides to secure the filling inside.
- Cook Rolls: Place the stuffed cabbage rolls seam-side down in a large skillet over medium heat. Pour the remaining tomato soup evenly over the rolls.
- Simmer: Cover the skillet and bring the mixture to a boil, then reduce heat to low and let it simmer for about 40 minutes. Frequently baste the rolls with the sauce to keep them moist while ensuring the beef cooks fully.
- Serve: Once cooked through, serve the stuffed cabbage rolls hot, spooning extra sauce over them if desired. Enjoy your hearty and flavorful meal!
Notes
- This recipe can be adapted for slow cooker use: place the cabbage rolls seam-side down in the slow cooker, pour the tomato soup sauce over the top, cover, and cook on Low for 6 to 8 hours or on High for 3 to 5 hours.
- Using lean ground beef keeps the dish flavorful but less fatty.
- Be sure to baste the rolls often during simmering to keep them moist and flavorful.
- The cabbage leaves need to be softened just enough to roll without tearing, so do not overcook them in the boiling water.
- Leftover cabbage rolls reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Stovetop
- Cuisine: American
