Baked Stuffed Cabbage Rolls Recipe

I can’t remember a time when my family didn’t make this exact version of Baked Stuffed Cabbage Rolls Recipe. It began with my grandmother but she never used a recipe and never could remember where she learned of using Campbell’s Tomato Soup. We loved it anyway. She made hers in a pot on the stove, but these days I bake mine.

It’s impossible to peel the leaves from a fresh cabbage, plus we need them to be more pliable for rolling. So, the first thing you’ll need to do is remove the core.

In a large pot full of boiling water, allow the heat to loosen the leaves. You don’t want them soft, just loose enough to coax away from the head with tongs.

As you remove them, place on a towel to drain.

While the leaves are cooling, I prepare the filling.

There will be some leaves that are too small to roll. Don’t throw those away! I chop them up and put them in the filling along with ground beef, diced onion, cooked white rice and an egg for a binder.

I also add salt, pepper and a blend of seasonings. I use a generic mix like my grandma did, something like an Italian seasoning works.

Mix everything together.

Pro tip! Don’t over fill these or it will be difficult to roll them and the bubbling liquid may loosen the wrapping of your rolls.

The process is similar to rolling egg rolls or a burrito. Simply fold in the sides and starting from the base, roll. Use the softer top to fold over the end piece.

And there you have it. Don’t worry if they aren’t perfect. They never are.

I put the larger rolls in the center and fit any smaller, more tender rolls along the edges. But do try to keep things in one layer.

The sauce couldn’t be simpler! It’s tomato soup, seasoning of your choosing and crushed tomatoes. I also add one can of water to thin the sauce.

I pour just a bit of sauce on the bottom of the pan before placing the rolls so they don’t stick. The rest goes on top. Move the rolls around if necessary to get it all over and in between.

Bake at 350 degrees covered with foil for at least half of the 45-50 minutes. You can test one of the rolls to see if they are done. Allow to cool for a few minutes before eating. That sauce is hot!

They are finally done and it’s time to enjoy! In our family, we eat these with mashed potatoes on the side and spoon the sauce over top. It’s also nice to have some bread to sop up those delicious juices. I didn’t say this dish was low-carb 😉 I hope you love these as much as we do.

Can I freeze Baked Stuffed Cabbage Rolls?

Yes! They freeze and reheat beautifully. Most recipes call for just two cans of the soup, but we like extra so there’s enough for freezing. Simply place in a freezer-safe container.

To reheat, allow to defrost in the refrigerator. Then you can microwave or reheat in the oven.

Did you make my Baked Stuffed Cabbage Rolls Recipe? Leave a comment below and let me know what you thought!