Tender cabbage leaves wrapped around a savory beef-and-rice filling, then gently simmered in a rich tomato sauce until everything turns out fall-apart tender. This recipe has earned its spot in regular dinner rotation, and it never fails to bring people back for seconds. While the stovetop skillet method gets dinner on the table faster, this dish also adapts beautifully to a slow cooker if you’d rather let it simmer low and slow throughout the day.
Each leaf is hand-rolled around a hearty, well-seasoned filling, then bathed in a simple homemade sauce that comes together with almost no effort.
Table of Contents
Why We Love This Recipe
- Budget-friendly comfort food – uses everyday pantry staples and affordable ground beef
- Make-ahead friendly – rolls assemble easily in advance and reheat beautifully
- Two cooking methods – works equally well on the stovetop or in a slow cooker
- Naturally portioned – each roll is a built-in single serving, great for meal prep
- Freezer-friendly – a great dish to batch-cook and stash away for busy weeknights
- Family-approved classic – a nostalgic, crowd-pleasing dinner that holds up generation after generation
Stuffed Cabbage Roll Ingredients
Here’s what you’ll need to make this top-rated stuffed cabbage roll recipe:
- White rice – forms the hearty base of the filling
- Cabbage leaves – eight whole leaves, softened and ready to wrap
- Ground beef – one pound; ground turkey works as a leaner swap
- Onion – diced, for depth of flavor and a bit of texture
- Egg – binds the filling together and keeps it moist
- Condensed tomato soup – the shortcut ingredient that doubles as both flavoring and sauce
- Salt and pepper – all the seasoning this filling needs
Step-By-Step Direction
Step 1: Gather all the ingredients and set them aside.
Step 2: Add the rice and water to a saucepan and bring to a boil.
Step 3: Lower the heat, cover, and cook until the rice is tender and all the liquid has been absorbed, about 20 minutes.
Step 4: While the rice cooks, bring a large pot of lightly salted water to a boil. Add the cabbage leaves and cook for 2 to 4 minutes, or until softened. Drain well.
Step 5: In a large bowl, combine the ground beef, 1 cup cooked rice, onion, beaten egg, 2 tablespoons tomato soup, salt, and pepper. Mix until evenly combined.
Step 6: Place about 2 tablespoons of the beef mixture onto each cabbage leaf.
Step 7: Fold one end of the cabbage leaf over the filling.
Step 8: Roll the leaf tightly and tuck in the sides to secure the filling.
Step 9: Arrange the cabbage rolls seam-side down in a large skillet over medium heat.
Step 10: Pour the remaining tomato soup evenly over the cabbage rolls.
Step 11: Cover the skillet and bring to a boil. Reduce the heat to low and simmer, spooning the sauce over the rolls occasionally, until the beef is fully cooked, about 40 minutes.
Step 12: Serve warm and enjoy!
Tips for the Best Results
Choose a head of cabbage with loose, flexible outer leaves — they’re far easier to roll without tearing
Don’t overcook the cabbage during blanching; it just needs to soften enough to fold, not turn mushy
Pack the filling loosely — rice expands slightly as it cooks, so an overstuffed roll can split open
Keep rolls seam-side down while cooking so they hold their shape without needing toothpicks
Baste regularly with the sauce to keep the rolls moist and flavorful all the way through
For deeper flavor, stir a splash of Worcestershire sauce or a pinch of garlic powder into the filling
If leaves tear, patch them with a second small leaf — it won’t show once rolled
Storage
Let any leftovers cool completely before storing. Keep cabbage rolls in an airtight container in the refrigerator for up to 4 days. To freeze, arrange cooled rolls in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or extra sauce if the rolls seem dry.
Stuffed Cabbage Rolls
Ingredients
- 1 cup white rice uncooked
- 2 cups water for cooking rice
- 8 leaves cabbage leaves softened
- 1 pound ground beef or ground turkey
- ½ cup onion chopped
- 1 egg beaten
- 2 10.5 oz cans condensed tomato soup divided
- ½ tsp salt to taste
- ¼ tsp black pepper to taste
Instructions
- Gather all ingredients.2. Bring water and rice to a boil in a saucepan.3. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.4. Meanwhile, 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.5. Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.6. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.7. Bring one end of the cabbage leaf over the mixture.8. Roll and tuck in the ends to prevent the filling from falling out.9 Arrange cabbage rolls seam-side down in a large skillet over medium heat.10. Pour the remaining tomato soup over the rolls.11. Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes.12. Serve and enjoy!
Notes
Nutrition Facts
- Calories: 223
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Total Sugars: 3g
- Protein: 13g
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 66mg
- Vitamin C: 25mg
- Sodium: 657mg
- Calcium: 33mg
- Iron: 2mg
- Potassium: 338mg
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