Ingredients
Method
- Collect all ingredients.
- Combine water and rice in a saucepan and bring to a boil.
- Lower the heat, cover the pot, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
- Bring a large, wide saucepan of lightly salted water to a boil. Add the cabbage leaves and cook for 2 to 4 minutes until softened, then drain.
- In a large bowl, thoroughly mix the ground beef, cooked rice, onion, beaten egg, tomato soup, salt, and pepper.
- Place approximately two tablespoons of the beef mixture onto each cabbage leaf.
- Fold one end of the cabbage leaf over the filling.
- Roll and tuck the ends to secure the filling.
- Place the cabbage rolls seam-side down in a large skillet over medium heat.
- Pour the rest of the tomato soup over the rolls.
- Cover the pot and bring to a boil. Reduce heat to low and simmer, frequently basting with the sauce, until the beef is cooked through, approximately 40 minutes.
- Serve and enjoy.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or a plant-based crumble instead of beef when I want a lighter version, and it holds together just as well with the egg and rice.
Cabbage Prep Tip: Don't skip blanching the leaves.
I learned the hard way that skipping this step makes them too brittle to roll without cracking.
Storage Advice: These keep beautifully.
I store leftovers in an airtight container in the fridge for up to 4 days, and they taste even better the next day as the flavors meld.
Make-
Ahead Secret: You can assemble the rolls a day in advance.
I layer them in the baking dish, cover tightly, and refrigerate until I'm ready to cook and simmer them in the sauce.
Serving Suggestion: A dollop of sour cream and a sprinkle of fresh dill on top is my favorite way to finish these.
It cuts through the richness of the tomato sauce perfectly.
Common Mistake: Be careful not to overfill the leaves.
I stick to about two tablespoons of filling so they roll up neatly and don't burst open during cooking.
Equipment Note: If you don't have a skillet large enough, a Dutch oven or any heavy pot with a tight-fitting lid works wonderfully for the simmering step.