Truly the Best Cabbage Rolls

Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

Once you eat these you will agree - they are the best ever cabbage rolls. Everyone I make these for go crazy for them and they are my most requested dish. Double the recipe as they will disapear very quickly.

Ingredients Nutrition


  1. -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
  2. Set aside.
  3. -Remove the core from the cabbage.
  4. Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
  5. I like to rotate my cabbage head so it is steamed evenly.
  6. -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
  7. -Place approx.
  8. 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
  9. Place seam side down in your baking dish.
  10. -Cover the cabbage rolls with the tomato soup and tomato juice.
  11. -Cover and cook in a 350 degree oven for approx.
  12. 1 hour, then remove cover and continue to cook for 30 minutes.
  13. -Serve with sour cream and enjoy.


Most Helpful

For any cabbage roll, freeze your cabbage first. Then thaw..takes a day or so...and your cabbage will be ready to roll. NO steaming, no extra work at all. Molly

lotusland May 22, 2014

You have to cook you rice and then add it to the ground beef. If you don't the rice will suck all the moisture out of the ground beef and anything else it can find to cook it self. with dry rice your cabbage rolls will be so dry you can't eat them. Believe me I've been making them for 20 years.

jlivoto January 01, 2010

I liked this recipe. The sour cream was a condiment I had never considered! I was hoping the bacon would add some extra flavor to this recipe, as I have tried many. For my taste buds, it did not. Maybe it was b/c I crumbled it? I altered the sauce topping a bit, adding some brown sugar and lemon juice. Overall, it was a dandy dish!

Chopsy June 11, 2005

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