Mrs Galumpki's Stuffed Cabbage Rolls

Recipe by Secret Agent
READY IN: 1hr 40mins
YIELD: 1 pot full




  • In a medium saucepan, bring water to a boil.
  • Add rice and stir.
  • Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
  • Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
  • Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
  • Stir in half can of tomato soup and mix well.
  • Put about a scant 1/4 cup of filling in each leaf.
  • Roll them up from the stem end folding the sides in so the filling does not fall out.
  • Do not roll too tight, just snug.
  • Use a toothpick to keep them from unrolling in your pot.
  • In a large wide pot, add the remainder of the cabbage, chopped up.
  • This is the bed the little rolls will lay on.
  • Add 1/2 cup tomato juice to the bed.
  • Line up the cabbage rolls on top (It is okay to double stack them if you need to).
  • Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
  • Put a lid on the pot and cook on medium heat until the pot boils.
  • Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
  • Keep the heat on low.
  • Keep the rolls warm in your crock pot if you like.
  • Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
  • Check for tenderness of the cabbage leaves.