Stuffed Cabbage Rolls with Tomato Soup

Stuffed Cabbage Rolls with Tomato Soup is one of those classic comfort food recipes that has stood the test of time for good reason. Tender cabbage leaves are filled with seasoned ground beef and rice, then baked low and slow in a rich, savory tomato soup sauce until everything is perfectly cooked through. This is the kind of easy stuffed cabbage rolls recipe that makes the whole house smell like Sunday dinner at Grandma’s.

This stuffed cabbage rolls recipe takes a few steps but every single one is worth it. There are just three basic steps: prepare the cabbage, mix the filling, and bake. Using Campbell’s tomato soup keeps the sauce simple and incredibly flavorful. You can also make a big batch ahead of time and freeze extras for an easy weeknight dinner on busy fall and winter nights.

A Family Tradition Behind These Stuffed Cabbage Rolls

Jim’s mother and my mother never made cabbage rolls, but we have many family members who cook them as a cherished family tradition. One fall, Jim and I both had a craving for them, so I decided to make a large batch and tuck a few pans away in the freezer.

My hairdresser is very Italian, and when I asked about her family’s cabbage roll recipe, she shared it with me right there in the salon. When Jim looked it over, he said it was very much like the version his family members used to make. That was all I needed to know.

I made a full batch, we ate one pan for dinner that night, and I froze the other two. On long fall evenings after work, those premade cabbage rolls were a lifesaver. I know your family will love them just as much as ours does.

Why You’ll Love This Stuffed Cabbage Rolls Recipe

• Simple ingredients you likely already have in your pantry and fridge
• Make ahead and freezer friendly so dinner is ready whenever you need it
• Kid approved, thanks to the mild, slightly sweet tomato soup sauce
• One baking dish means easy cleanup after dinner
• Classic comfort food that tastes as if it came straight from Grandma’s kitchen
• Tomato Soup as a sauce saves time and money for this recipe

Why Stuffed Cabbage Rolls with Tomato Soup Just Works

Tomato soup gives these cabbage rolls a creamier, slightly sweeter sauce than plain tomato sauce would. It balances the acidity of the tomatoes and makes the whole dish milder and more family friendly, especially for kids.

It also saves you time. There is no need to season a separate tomato sauce from scratch. You simply mix the soup with water and pour it right over the rolls. Our grandmothers knew exactly what they were doing when they reached for that can.

Ingredients You’ll Need

• 1 head of cabbage — look for a large, firm head with loose outer leaves
• 2 pounds ground beef — 80/20 works great here for flavor
• 2 cups cooked white rice — cook it ahead so it is ready to mix in
• 1 onion, minced — adds savory depth to the filling
• Salt and pepper — season to your taste
• 4 cans Campbell’s Tomato Soup — do not substitute with tomato sauce here
• 2 cups water — mixed with the soup to create the sauce

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Equipment Needed

• Large pot for boiling cabbage
• Tongs for removing cabbage leaves
• Large mixing bowl
• 13×9 casserole dish (or two 8×8 pans)
• Aluminum foil
• Instant-read meat thermometer

How to Make Stuffed Cabbage Rolls with Tomato Soup

1. Cook the rice. Cook 2 cups of rice according to package directions and set aside to cool slightly. Pro tip: If you have an Instant Pot, cook 2 cups of rice in 2 cups of water on high pressure for 4 minutes. It comes out perfectly every time.
2. Prepare the cabbage leaves. Bring a large pot of water to a boil. Cut out the core of the cabbage and carefully lower the whole head into the boiling water. After 4 to 6 minutes, the outer leaves will be soft enough to peel away. Use tongs to gently remove them one at a time. Pro tip: Set the peeled leaves on a clean towel to drain while you work on the filling.
3. Mix the filling. In a large bowl, combine the raw ground beef, cooked rice, minced onion, salt, and pepper. Mix until just combined. Do not overmix or the filling can become dense.
4. Make the tomato soup sauce. In a separate bowl, whisk together the 4 cans of Campbell’s Tomato Soup with 2 cups of water until smooth. Set aside.
5. Assemble the cabbage rolls. Spray your casserole dish with cooking spray. Place one cabbage leaf flat, add a large spoonful of the meat and rice mixture in the center, then roll the leaf up snugly and place it seam side down in the dish. Repeat until all the filling is used. Pour the tomato soup sauce evenly over the top. Pro tip: If any leaves tear, just overlap two smaller pieces to wrap the filling. It all bakes together beautifully.
6. Bake low and slow. Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F for 2 and a half hours. Use a meat thermometer to check that the largest roll reaches 160°F before serving. Pro tip: The longer bake time is what makes the cabbage incredibly tender and allows the sauce to soak into every bite.

More Easy & Delicious Beef Recipes You Will Love

• Beef Braciole Italian Stuffed Beef Roll
• Easy Mongolian Beef Slow Cooker Recipe
• Quick, Easy Instant Pot Beef Stew Recipe

Variations to Try

• Ground turkey: Swap the beef for ground turkey for a lighter version that still tastes wonderful
• Brown rice: Use cooked brown rice instead of white for added fiber and a slightly nutty flavor
• Add garlic: Mix one or two cloves of minced garlic into the filling for extra depth
• Spicy version: Add a pinch of red pepper flakes to the tomato soup sauce for a little kick
• Polish style: Add a layer of sauerkraut under the rolls before baking for a tangy, traditional twist

Storing and Reheating Leftovers

These stuffed cabbage rolls store and reheat beautifully, which makes them perfect for meal prep.

Refrigerator: Store leftover rolls in an airtight container for up to 4 days. They taste even better the next day after sitting in the sauce overnight.

Freezer: Place plastic wrap directly on top of the rolls in the pan, then wrap the entire pan tightly in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat: Cover with foil and warm in a 350°F oven for 25 to 30 minutes, or until heated through.

Frequently Asked Questions

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