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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.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 12 rolls



  • 1 large Cabbage cored, and blanched to remove the leaves
  • 1 lb Ground Beef you could also use a ground beef/pork mix
  • 1 c Cooked White Rice
  • 1/4 c Onion minced
  • 1 large Egg
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Seasoning Blend I used Italian


  • 3 cans Tomato Soup
  • 16 oz Crushed Tomatoes
  • 1 can Water to thin the sauce
  • More Seasoning, if desired


  • Prepare the white rice. Set aside to cook.
  • Bring a large pot of water to a boil.
  • Core the cabbage and place into the boiling water to blanch. After a few seconds, using tongs, begin to peel each leaf away. Place the leaves on a towel to cool and drain.
  • Preheat the oven to 350 degrees.
  • Meanwhile, prepare the filling, adding in the cooked white rice and the chopped leaves of the cabbage that were too small for rolling.
  • Place a small amount of filling in each leave and roll like you would an egg roll or a burrito.
  • Prepare the sauce and place some in the bottom of the baking dish before adding the cabbage rolls so they don't stick. Pour the remaining sauce over the cabbage rolls and cover with foil.
  • Bake for 20 minutes cover and finish the baking uncovered. Test one of the rolls to ensure they are fully cooked, this should take about 45 minutes or so.
  • Enjoy 'as is' or with a side of mashed potatoes.