Cabbage Rolls With Ground Beef and Tomato Sauce

mom's cabbage rolls
My mother's cabbage rolls. Diana Rattray
  • 2 hrs
  • Prep: 30 mins,
  • Cook: 90 mins
  • Yield: 4 to 6 Servings
Ratings (37)

This recipe for cabbage rolls is a family favorite. My mother always made these cabbage rolls for special occasions, and I still make them the same way. The secret to the flavor is a hint of cinnamon. I usually add extra. If you aren't sure if you'll like the cinnamon in your cabbage rolls, you may omit it or use just a dash.

Serve the cabbage rolls with mashed or boiled potatoes.

What You'll Need

  • 1 large head of cabbage
  • 1 pound lean ground beef
  • 1/2 cup instant rice or cooked rice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)
  • 1 can (10 1/2 ounces) tomato soup, undiluted
  • 1 can (14.5 ounces) tomatoes

How to Make It

  1. Carefully tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool.
  2. Mix ground beef, rice, egg, onion, and salt, pepper, and half of the cinnamon together.
  3. Shape a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks.
  4. Combine the soup and tomatoes in a Dutch oven or large saucepan.
  5. Place cabbage rolls in the pot. Sprinkle with about 1/2 teaspoon of cinnamon.
  1. Cover and simmer for 1 1/2 to 2 hours.

Expert Tips

  • Put a head of cabbage in the freezer overnight. Just peel the leaves off the next day. They will be flexible enough to fill and roll — no pre-boiling required!

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Nutritional Guidelines (per serving)
Calories 356
Total Fat 10 g
Saturated Fat 4 g
Unsaturated Fat 4 g
Cholesterol 102 mg
Sodium 150 mg
Carbohydrates 39 g
Dietary Fiber 9 g
Protein 29 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)