Hearty, comforting, and steeped in tradition, these Old Fashioned Stuffed Cabbage Rolls are a beloved classic for a reason. Tender cabbage leaves are filled with a savory blend of ground beef, rice, and seasonings, then simmered in rich tomato soup for a satisfying, slow-cooked flavor. Perfect for chilly evenings or family dinners, this dish is a true taste of home.
If you enjoy our Meatloaf with Tomato Glaze or Slow Cooker Beef Stew, these stuffed cabbage rolls are sure to become a new favorite. They’re simple, satisfying, and a great way to enjoy wholesome, old-school comfort food.
What Are Old Fashioned Stuffed Cabbage Rolls?
Stuffed Cabbage Rolls are a traditional dish made by wrapping seasoned ground meat and rice in softened cabbage leaves and simmering them in tomato sauce. With origins in Eastern European and Middle Eastern cuisines, they’re often served at holidays and family gatherings. As the saying goes, “the way to a man’s heart is through his stomach,” and these rolls are a nostalgic favorite passed down through generations.
Why You’ll Love This Recipe:
Here’s why these stuffed cabbage rolls will win you over:
- Classic comfort: A hearty, satisfying dish with old-fashioned flavor.
- Make-ahead friendly: Great for prepping in advance.
- Family favorite: A go-to for potlucks, dinners, and leftovers.
They’re as nourishing as they are delicious.
How to Make Old Fashioned Stuffed Cabbage Rolls
Quick Overview
Softened cabbage leaves are filled with a beef and rice mixture, rolled up, and simmered in tomato soup until tender and flavorful.
Ingredients:
- 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 oz) can condensed tomato soup
Step-by-Step Instructions:
- Cook the Rice: In a medium saucepan, bring 2/3 cup water to a boil. Add rice, stir, reduce heat, cover, and simmer for 20 minutes. Set aside.
- Soften the Cabbage: In a large saucepan of lightly salted water, boil cabbage leaves for 2–4 minutes until pliable. Drain and set aside.
- Make the Filling: In a bowl, combine cooked rice (1 cup), ground beef, onion, egg, salt, pepper, and 2 tablespoons of tomato soup. Mix thoroughly.
- Fill and Roll: Divide the meat mixture among the cabbage leaves. Roll each leaf around the filling and secure with toothpicks or kitchen string.
- Simmer the Rolls: In a large skillet over medium heat, place cabbage rolls and pour remaining tomato soup over the top. Cover, bring to a boil, then reduce heat and simmer for 40 minutes. Baste occasionally with sauce.
What to Serve with Stuffed Cabbage Rolls
Pair these rolls with mashed potatoes, crusty bread, or a simple green salad. For a full meal, add roasted vegetables or buttered noodles on the side.
Top Tips for Perfect Cabbage Rolls
- Use large cabbage leaves: They’re easier to roll and hold more filling.
- Boil leaves until pliable: Don’t overcook—just soft enough to roll.
- Secure with toothpicks: Keeps filling from escaping while cooking.
- Simmer gently: Prevents rolls from breaking apart.
- Double the batch: These freeze beautifully for later meals.
Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or in the microwave. To freeze, place cooled rolls in a freezer-safe dish with sauce and freeze for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use ground turkey or pork? Yes! Substitute for or combine with ground beef.
Can I use brown rice? Yes, but pre-cook it as you would white rice.
What’s the best cabbage to use? Green cabbage is most common, but savoy cabbage also works well.
Can I use tomato sauce instead of soup? Absolutely—just season the sauce to taste.
Can I bake instead of simmering? Yes—cover and bake at 350°F for 1 hour.
Conclusion
Old Fashioned Stuffed Cabbage Rolls are the kind of cozy, comforting dish that brings people together. With tender cabbage, hearty filling, and savory tomato sauce, every bite feels like home. Whether you’re serving them for Sunday supper or stocking the freezer, these rolls are sure to satisfy.
Ingredients
- 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 oz) can condensed tomato soup
Instructions
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes. Set aside.
- In a large pot of salted boiling water, cook cabbage leaves for 2–4 minutes or until softened. Drain and set aside.
- In a bowl, combine cooked rice, ground beef, onion, egg, salt, pepper, and 2 tablespoons of tomato soup. Mix well.
- Place meat mixture in center of each cabbage leaf and roll up, securing with toothpicks or string.
- Place rolls in a large skillet and pour remaining tomato soup over the top.
- Cover, bring to a boil, reduce heat and simmer for 40 minutes, basting occasionally with the sauce.
Notes
These cabbage rolls are freezer-friendly and can also be baked in a covered dish at 350°F for 1 hour instead of simmering. Try using savoy cabbage for a more tender leaf and experiment with pork or turkey for variation.