Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Rosey in Florida
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Ingredients

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

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.

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  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.

  • Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.

  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.

  • Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.

  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Cook's Notes:

Cover the baking dish tightly so that the cabbage can steam and get tender, then uncover for the last 20 to 30 minutes of cooking. Definitely use tomato soup, and add a can of tomato juice for every can of tomato soup.

Nutrition Facts

394 calories; 17.9 g total fat; 61 mg cholesterol; 1429 mg sodium. 41.5 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/02/2017
I have almost the same recipe, with one exception. I got my recipe through my polish mother-in-law, who got hers from HER mother. It’s hand written, AND, since tomato soup has only been marketed for 101 years, it has NO soup in the recipe. Mine, & the dozen other “antique” recipes I have, show a variation of crushed whole tomatoes, sliced or stewed tomatoes (my grandmother has a fantastic antique recipe for stewed tomatoes!!!), and tomato sauce, plus spices such as marjoram, thyme, bay, & always in tomato dishes, two walnut shell haves of white sugar. I’m trying this tonight, as shown, plus some more with a jar of crushed stewed tomatoes in with the soup, because I personally like the chunks & juice like sauce, over the top. I’ll re-post my results tomorrow. Read More
(18)

Most helpful critical review

Rating: 3 stars
12/28/2013
My grandmother was Ukranian and I can tell you that the "secret" to a flavorful stuffed cabbage,is salt pork. Melt in the pan, and mix with small amount of garlic and butter and onion. I add a can of tomato sauce. Mix together and then pour over stuffed cabbage. It is also a good idea to mix some of the melted salt pork into the meat. By the way, I only use ground pork, no ground beef. Its more tender and flavorful. Read More
(29)
32 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
11/02/2017
I have almost the same recipe, with one exception. I got my recipe through my polish mother-in-law, who got hers from HER mother. It’s hand written, AND, since tomato soup has only been marketed for 101 years, it has NO soup in the recipe. Mine, & the dozen other “antique” recipes I have, show a variation of crushed whole tomatoes, sliced or stewed tomatoes (my grandmother has a fantastic antique recipe for stewed tomatoes!!!), and tomato sauce, plus spices such as marjoram, thyme, bay, & always in tomato dishes, two walnut shell haves of white sugar. I’m trying this tonight, as shown, plus some more with a jar of crushed stewed tomatoes in with the soup, because I personally like the chunks & juice like sauce, over the top. I’ll re-post my results tomorrow. Read More
(18)
Rating: 3 stars
12/27/2013
My grandmother was Ukranian and I can tell you that the "secret" to a flavorful stuffed cabbage,is salt pork. Melt in the pan, and mix with small amount of garlic and butter and onion. I add a can of tomato sauce. Mix together and then pour over stuffed cabbage. It is also a good idea to mix some of the melted salt pork into the meat. By the way, I only use ground pork, no ground beef. Its more tender and flavorful. Read More
(29)
Rating: 4 stars
11/02/2017
I have almost the same recipe, with one exception. I got my recipe through my polish mother-in-law, who got hers from HER mother. It’s hand written, AND, since tomato soup has only been marketed for 101 years, it has NO soup in the recipe. Mine, & the dozen other “antique” recipes I have, show a variation of crushed whole tomatoes, sliced or stewed tomatoes (my grandmother has a fantastic antique recipe for stewed tomatoes!!!), and tomato sauce, plus spices such as marjoram, thyme, bay, & always in tomato dishes, two walnut shell haves of white sugar. I’m trying this tonight, as shown, plus some more with a jar of crushed stewed tomatoes in with the soup, because I personally like the chunks & juice like sauce, over the top. I’ll re-post my results tomorrow. Read More
(18)
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Rating: 4 stars
03/01/2014
We liked them. I used homemade tomato soup another recipe I found on this site. We are Polish and make this dish differently and when my sister in law found out there was soup in the mix she wouldn't touch it. Her loss because the homemade soup was an added bonus to a dish we already like. Very nice flavor. I also added a little seasoning to my meat mix.All in all a very nice dish to serve for dinner. Read More
(12)
Rating: 3 stars
12/06/2014
This is only second time I attempted to make stuffed cabbage rolls first time came out terrible with a different recipe now this time with this recipe it tasted good but failed miserably on the looks. I could not get the cabbage leaf to work right maybe I will try again after I learn from the best my mother in law lol. Read More
(4)
Rating: 4 stars
11/23/2014
This was the first time I tried making Galabkis. I added more garlic than recipe called for - about a tablespoon and a half along with lots of ground pepper and some additional salt.. The recipe calls for it to cook for one hour at 350 - it was not done (maybe my oven?). I increased the temp. to 375 and cooked it for 1/2 more. I would try this again - good flavor. Read More
(3)
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Rating: 5 stars
03/19/2017
Excellent recipe... I love it! I wondered if it was really necessary to use Tomato Soup, Tomato Juice and Tomato Ketchup, but I'm glad I did... The combination cooked down nicely to not only be thick, but also had exactly the right amount of "bite," presumably from the vinegar in the Ketchup. The only changes I made were: - added an egg to help bind it - used approx 1/2 teaspoon Garlic Powder (instead of Garlic Cloves) - added 1/2 teaspoon Paprika - and I seasoned the water right before adding the rice (a little butter, salt and pepper, of course, but also some Paprika and Parsley). I will definitely make this again. I absolutely loved it! :-) Read More
(3)
Rating: 5 stars
02/27/2017
Hubby said "was very good" then "was very very good". I had never used tomato soup before but I bit the bullet and followed the recipe. The only difference was I added 2 TB of Worcheshire (sp) sauce because I have always put in my cabbage rolls. We also used Jimmy Dean sausage instead of just ground pork and it gave it an extra little kick. I'm sure it would be great without doing these two things so I gave it a 5 stars. Great tasting. Read More
(2)
Rating: 4 stars
05/14/2014
I did not get to eat this but my husband and kids did and they gave it 4 stars! They seemed to really enjoy it thanks! Read More
(1)
Rating: 5 stars
07/02/2017
Dear wife and I made three casseroles dishes of this and froze one dish. These are delicious and we love this recipe. We'll be making this again we enjoy cooking and experimenting with new found recipes. Read More
(1)