This recipe has been made in my family for generations. We like to serve it with mashed potatoes, but rice is good too!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together ground pork, rice, garlic and onion. Take a leaf of cabbage and put meat in the center. Tuck in sides and roll up, secure with a toothpick.

    Advertisement
  • Place tomato soup in a pot along with water. Place cabbage rolls in pot and boil lightly for at least 1 1/2 hours or until cooked through. Sauce will thicken as it cooks.

Nutrition Facts

288.3 calories; protein 14.7g 29% DV; carbohydrates 36.8g 12% DV; fat 9.6g 15% DV; cholesterol 36.8mg 12% DV; sodium 462.6mg 19% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/25/2010
This was an easy way to delicious cabbage rolls. But here's what to do different next time to avoid some major problems: Use fattier ground meat (using dry rice in the meat sucks up any moisture and drys out the meat.) Microwave your cabbage a little to soften it and give it some water content (recipe calls for using raw cabbage which really doesn't get the right amount of steaming when cooking and the cabbage comes out rubbery and chewy). Also remove the thick veins on each cabbage leaf as they take longer to cook. Also add some ketchup for a sweet and sour taste, plus I add more sugar since I like my cabbage rolls sweeter. Read More
(51)

Most helpful critical review

Rating: 3 stars
10/10/2008
I used the remainder of a chinese cabbage I had and found it easy to roll up after I had microwaved the leaves for a few minutes. I used 250g ground pork 100g rice i small onion and 1/2 teaspoon minced garlic.I added a teaspn or so of sweet paprika and a tin of tomatos (instead of the condensed soup)which i put through the blender with a teaspn of minced garlic.If I make it again I will be sure to add tomato paste because the flavours were quite bland.(my husband put tobasco sauce on his).I baked it in oven for hour and half at 200C.We ate the lot without extra rice or potato on the side. Read More
(15)
24 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
05/25/2010
This was an easy way to delicious cabbage rolls. But here's what to do different next time to avoid some major problems: Use fattier ground meat (using dry rice in the meat sucks up any moisture and drys out the meat.) Microwave your cabbage a little to soften it and give it some water content (recipe calls for using raw cabbage which really doesn't get the right amount of steaming when cooking and the cabbage comes out rubbery and chewy). Also remove the thick veins on each cabbage leaf as they take longer to cook. Also add some ketchup for a sweet and sour taste, plus I add more sugar since I like my cabbage rolls sweeter. Read More
(51)
Rating: 4 stars
07/10/2003
The rolls had a wonderful flavour to them. Quite easy to make but a little time consuming. Overall it was a recipe i will repeat in using. Read More
(34)
Rating: 5 stars
03/14/2007
My husband and I thought these turned out so delicious! I'm not an expert cabbage-roll-roller because they fell apart (I think blanching the cabbage leaves first would help), and the tomato soup burned to the bottom a bit but it didn't affect the flavour at all. Definitely will be making a double batch next time! Read More
(24)
Advertisement
Rating: 3 stars
10/10/2008
I used the remainder of a chinese cabbage I had and found it easy to roll up after I had microwaved the leaves for a few minutes. I used 250g ground pork 100g rice i small onion and 1/2 teaspoon minced garlic.I added a teaspn or so of sweet paprika and a tin of tomatos (instead of the condensed soup)which i put through the blender with a teaspn of minced garlic.If I make it again I will be sure to add tomato paste because the flavours were quite bland.(my husband put tobasco sauce on his).I baked it in oven for hour and half at 200C.We ate the lot without extra rice or potato on the side. Read More
(15)
Rating: 5 stars
07/29/2007
I love this recipe. It's the exact same that has been in my family for over 50 years. Read More
(13)
Rating: 2 stars
10/26/2007
Unfortunately the recipe wasn't quite as flavorful as I had hoped. I think it was mostly the cabbage's addition (even though its called Cabbage Rolls) that gave it an odd flavor. However the filling was quite good when it was made into meatballs and baked with mushroom soup instead. Maybe next time. Read More
(11)
Advertisement
Rating: 4 stars
08/01/2008
These were quite easy to make and flavourful but how the heck do you get the leaves off the cabbage without ripping them?! I added paprika to the meat mixture and instead of boiling for an hour and a half I used a pressure pan - HIGH setting for 20 minutes and it worked out great. Thanks! Read More
(10)
Rating: 2 stars
04/01/2009
I have been a cook for a while at home and professionally. I always make the recipe exactly to spec's the first time. this recipe needs LOTS of work the basics are there thats it!!! Read More
(9)
Rating: 2 stars
10/02/2003
I might be me it might be the cabbage or it might be the recipe I wasn't craving more when I finished. Read More
(5)