Easy Cabbage Rolls
These stuffed cabbage rolls are the epitome of comfort food. Tender cabbage leaves are filled with a savory mixture of ground beef, rice, and aromatic spices, then baked to perfection in a flavorful tomato sauce. Ideal for family dinners or gatherings, this hearty dish offers a delightful balance of textures and flavors.Despite its impressive presentation, it’s surprisingly easy to prepare and can be made ahead of time, making it perfect for busy nights. Whether paired with mashed potatoes or a fresh salad, these cabbage rolls are bound to be a hit at your table.
Ingredients
- 1 large head of cabbage
- 1 cup cooked white rice
- 1 egg
- 1 onion finely chopped
- 1 Ib ground beef
- 1 ¼ tsp salt
- 1 ¼ tsp ground black pepper
- 1 ½ tsp garlic powder
- 10.75 cans condensed tomato soup
- 1 ¼ cups water
- 1 tbsp white vinegar
- 2 tbsp brown sugar
Instructions
- Prepare the Cabbage: Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil. Gently remove cabbage leaves and blanch them in the boiling water for 2–3 minutes until softened. Drain and set aside.
- Make the Filling: In a large bowl, combine the cooked rice, egg, onion, ground beef, salt, pepper, and garlic powder. Mix until well combined.
- Assemble the Rolls: Place about ¼ cup of the beef mixture onto each cabbage leaf. Fold the sides inward and roll tightly, tucking in the ends to secure.
- Prepare the Sauce: In a separate bowl, mix the tomato soup, water, vinegar, and brown sugar until smooth.
- Bake the Rolls: Arrange the cabbage rolls in a baking dish, layering them as needed. Pour the tomato sauce mixture over the rolls, ensuring they are fully coated. Cover the dish with foil and bake for 2 hours, occasionally basting the rolls with the sauce.
- Serve: Serve the stuffed cabbage rolls warm, topped with extra sauce. Pair with crusty bread, mashed potatoes, or a dollop of sour cream.