Stuffed Cabbage Rolls II

These versatile cabbage rolls are stuffed with ground beef and are frequently served at special occasions.


4 to 6 servings


1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed tomato soup, undiluted, divided
1/2 cup water


Cook cabbage in boiling water only until leaves fall off head. Reserve 14 to 16 large leaves for rolls and set aside remaining cabbage.

In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves.

Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1 1/2 hours or until rolls are tender.

Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Nutritional Information

1 serving (3 each) equals 254 calories, 7 g fat (3 g saturated fat), 39 mg cholesterol, 755 mg sodium, 30 g carbohydrate, 6 g fiber, 19 g protein.

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