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.


You’ll want to plan on baking your cabbage for a minimum of one hour. The cabbage should be tender and the meat cooked all the way through. I typically start checking at the hour mark, but have found that sometimes it can take as long as 1 hour 30 minutes for cabbage rolls to be ready.

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.


  •  cup water
  •  cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef

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