Stuffed Cabbage Rolls


This cabbage rolls recipe is super easy to prep with cabbage leaves, ground beef, rice, and condensed tomato soup. I have been using this recipe for well over 20 years and still love it! To speed things up the rolls are cooked in a skillet on the stovetop but this recipe also works well in a slow cooker.

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
8 cabbage rolls

In this stuffed cabbage roll recipe, cabbage leaves are filled with a flavorful beef mixture and topped with an easy homemade sauce. 

Stuffed Cabbage Roll Ingredients

Here’s what you’ll need to to make this top-rated stuffed cabbage roll recipe: 

  • Rice: These stuffed cabbage rolls start with white rice. 
  • Cabbage leaves: This recipe serves eight, so it calls for eight cabbage leaves. 
  • Beef: You’ll need a pound of ground beef. You can substitute ground turkey if you prefer. 
  • Onion: Chopped onion lends flavor and texture to the filling. 
  • Egg: An egg gives the filling moisture and helps hold the mixture together. 
  • Canned soup: A can of condensed tomato soup is the convenient secret ingredient. 
  • Seasonings: The cabbage roll filling is simply seasoned with salt and pepper. 

How to Make Stuffed Cabbage Rolls

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade cabbage rolls: 

  1. Cook the rice and boil the cabbage leaves. 
  2. Make the filling. 
  3. Fill and tightly roll the cabbage rolls. 
  4. Place the rolls in a skillet and cover with soup. 
  5. Cover and boil, stirring and basting often. 

What to Serve With Stuffed Cabbage Rolls

If you’re in need of some serving inspiration, try one of these delicious side dishes for cabbage rolls: 

How to Store Stuffed Cabbage Rolls

Store the cooled cabbage rolls in a shallow, airtight container in the refrigerator for up to four days. Reheat the cabbage rolls thoroughly in the oven for the best results, but you can use the microwave in a pinch. 

Can You Freeze Stuffed Cabbage Rolls?

Yes, but it’s best to freeze the cabbage rolls before you cook them. Fill and tightly roll the cabbage rolls, then flash freeze them on a baking sheet. Transfer the rolls to a zip-top bag or freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight, then bake according to the recipe. 

Allrecipes Community Tips and Praise

“I have made this recipe a couple different times — and it is absolutely delicious,” raves one Allrecipes community member. “I have added this to my permanent list of recipes.”

“This is the same recipe my Polish great grandma used,” according to Sourgirl. “The ONLY thing she did differently was to throw some good sauerkraut on top of the rolls before she baked them. But this recipe is perfect as-is, so no need to add anything!”

“This is just what I was looking for, the classic stuffed cabbage recipe,” says joysgirl. “The only thing I changed was using Beyond Beef as a substitute for ground beef and it was excellent!”

Editorial contributions by Corey Williams


  • cup water

  • cup uncooked white rice

  • 8 cabbage leaves

  • 1 pound lean ground beef

  • ¼ cup chopped onion

  • 1 egg, slightly beaten

  • 1 (10.5 ounce) can condensed tomato soup, divided

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper


  1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

  2. Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

  3. Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

  4. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.

  5. Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.


Nutrition Facts (per serving)

223 Calories
13g Fat
13g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 657mg 29%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 13g
Vitamin C 25mg 126%
Calcium 33mg 3%
Iron 2mg 13%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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