Ingredients
Method
- Collect all ingredients.
- Combine water and rice in a saucepan and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, approximately 20 minutes.
- 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 fully cooked, approximately 40 minutes.
- Serve and enjoy immediately.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or a plant-based crumble instead of beef, and it works wonderfully, just be sure to adjust the seasoning a bit to your taste.
Cabbage Prep Tip: Don't skip boiling the leaves, but watch them closely.
I once overcooked them and they tore easily, making rolling a real challenge.
You just want them pliable.
Storage Advice: These keep beautifully.
I store leftovers in an airtight container with the sauce 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, arrange them in the skillet, cover, and refrigerate.
Just add the sauce and cook when you're ready, adding a few extra minutes to the simmer time.
Common Mistake: The most frequent error I see is overfilling the leaves.
Start with two tablespoons, it seems small but it swells as it cooks and overstuffed rolls will burst open.
Serving Suggestion: I love serving these over a bed of mashed potatoes or buttered egg noodles to soak up all that delicious tomato sauce.
A simple green salad on the side is perfect.
Equipment Note: If you don't have a skillet large enough, a Dutch oven or any heavy pot with a tight-fitting lid works just as well for the simmering step.