Stuffed Cabbage Rolls. (Serves Eight)


  • 2/3 Cup Water
  • 1/3 Cup Uncooked White Rice
  • 8 Cabbage Leaves
  • 1 Pound Lean Ground Beef
  • 1/4 Cup Chopped Onion
  • 1 Egg, Slightly Beaten
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 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.
Prep:  20 mins

Cook:  40 mins

Ready:  1 hr

Amount Per Serving – Calories:  223 / Total Fat:  13.1g / Cholesterol:  69mg / Sodium:  657mg / Total Carbs:  13.3g / Dietary Fiber:  0.9g / Protein:  12.8g

Recipe from

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