Name: Stuffed Cabbage Rolls with Tomato Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 large head of Cabbage; 2 pounds of Ground Beef; 2 cups of cooked White Rice; 1 Onion, minced; Salt and Pepper; 4 cans of Campbell’s Tomato Soup; 2 cups of Water

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4 Stuffed cabbage rolls in tomato soup in a white casserole dish on a blue counter with a blue towel salt shaker and a bowl of sour cream

Stuffed Cabbage Rolls with Tomato Soup is a classic dish that’s sure to please both kids and adults alike. These delicious and filling rolls are packed with savory ground meat, rice, and flavorful herbs, all wrapped up in tender cabbage leaves. And the best part? The comforting flavors of tomato soup and tender cabbage leaves combine to create a warm and satisfying dish that’s sure to become a family favorite.

Stuffed cabbage rolls takes a few steps but is well worth the delicious classic taste that will remind you of a Sunday dinner at you Grandmother’s house. There are 3 basic steps to assemble and bake in a casserole dish. Using a traditional tomato soup keeps the sauce simple. This tasty recipe is so easy to make ahead and freeze for a quick family dinner.

Family Tradition of Stuffed Cabbage Rolls in Tomato Soup

Both Jim’s mother and my mother never made cabbage rolls but we have many family members cook cabbage rolls as a family tradition. This past fall both Jim and I had a taste for cabbage rolls and I decided to make a large batch so I would have extra in the freezer for an easy make-ahead meal. My hairdresser is very Italian and I talked to her about her family’s recipe for cabbage rolls. When I reviewed the recipe with Jim he said that it was very much like the recipe his family members use to make

I made a full batch, we ate one batch for dinner that night and I froze the other two batches. On the two pans that I froze, I placed plastic wrap on top then wrapped in aluminum foil and placed in the freezer. On long fall days after work and taking care of the house, these premade cabbage rolls were a delicious shortcut dinner.

Why this Recipe uses Tomato Soup

Using tomato soup as a sauce for stuffed cabbage rolls is a popular variation on the classic recipe that offers a few distinct advantages. For one, tomato soup typically has a creamier texture and sweeter flavor than plain tomato sauce, which can add a delicious richness and depth to the dish.

The creaminess of the soup also helps to balance out the acidity of the tomatoes, making it a milder and more kid-friendly option. Additionally, using tomato soup as a sauce simplifies the cooking process since it eliminates the need to mix and season tomato sauce separately.

Using tomato soup as a sauce is not only a delicious way to enhance the classic stuffed cabbage roll recipe, but it’s also a convenient one. The creamy texture and sweet flavor of the soup complement the savory filling and tender cabbage leaves, creating a rich and satisfying dish. Additionally, using tomato soup can save time and effort in the kitchen, as it eliminates the need to prepare a separate tomato sauce. It’s no wonder that our grandmothers and many other home cooks have turned to tomato soup as a trusted ingredient to make this classic recipe even more flavorful and easy to make.

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a head of cabbage on a white tile kitchen counter

Ingredients for Stuffed Cabbage Rolls with Tomato Soup

1 head of Cabbage
2 pounds Ground Beef
2 cups of cooked Rice
1 Onion minced
Salt and Pepper
4 cans of Campbell’s Tomato Soup
2 cups of Water

5 cooked stuffed cabbage rolls in tomato soup in a white casserole dish

How to Make Stuffed Cabbage Rolls with Tomato Soup

First cook the 2 cups of rice in 4 cups of water for 15 minutes. If you are using an Instant Pot you can cook 2 cups of rice in 2 cups of water for 4 minutes on high pressure. Set aside.
Boil a large pot of water.
To prepare the cabbage leaves, start by bringing a large pot of water to a boil. Cut out the core of the cabbage and carefully place the entire head into the boiling water. After 4 to 6 minutes, the first leaves should be soft enough to remove. Use tongs to gently remove the leaves as whole as possible, being careful not to tear them. Par-boiling the cabbage leaves makes them more pliable and easier to work with when assembling the stuffed cabbage rolls.
Next, meet the uncooked ground beef with the 2 cups of rice, and minced onion, salt and pepper.
In a large bowl mix the 4 cans of Campbell’s soup with the 2 cans of water.
Assemble the Cabbage Rolls, spray a 13×9 casserole dish or 2 smaller 8×8 casserole with spray oil. Take one cabbage leaf and a large spoonful of meat mixture and place in the center of the leaf then rolling the leaf up and set in the prepared pans. When all of the cabbage leaves have been filled with the meat mixture, pour the tomato soup mixture on top.
After assembling the stuffed cabbage rolls in a baking dish, cover the dish with aluminum foil and bake in a preheated oven at 350°F for 2 1/2 hours. To ensure that the cabbage rolls are fully cooked, use a food thermometer to check the internal temperature of the largest roll, which should reach 160°F. This step is important to ensure that the meat filling is fully cooked and safe to eat.