Homemade Cabbage Rolls
This is my absolute favorite "golabki" recipe (stuffed cabbage). Just a few minutes of prep and hands-on time, then the cabbage rolls are baked in a delicious tomato sauce until perfection!
Preheat the oven to 350 degrees Fahrenheit.
Carefully remove approximately 15-18 leaves from the cabbage.
Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside.
While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well.
Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.
Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.
Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.
Pour the second can of tomato soup over the prepared cabbage rolls.
Cover with foil and bake for 90 minutes.
- Try these with a mixture of ground beef and ground pork or ground turkey!
- If your cabbage rolls are not staying rolled, try stuffing them with a little less meat mixture to make sure stay closed.
- Turn this into a freezer meal: prepare the cabbage rolls in an aluminum foil tray and freeze. When ready to serve, simply thaw in the fridge overnight and bake according to the recipe.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
Carefully remove approximately 15-18 leaves from the cabbage.
Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside.
While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well.
Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.
Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.
Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.
Pour the second can of tomato soup over the prepared cabbage rolls.
Cover with foil and bake for 90 minutes.