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Tomato Soup Cabbage Rolls

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Warm and hearty cabbage rolls filled with a savory meat and rice mixture, baked in a sweet-tangy tomato soup sauce.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound ground beef (or half beef, half pork or turkey)
  • 1 cup cooked white rice (cooled)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 2 tablespoons chopped parsley (optional)
  • 2 cans condensed tomato soup (10.5–10.75 oz each)
  • 1 can tomato sauce (15 oz) or crushed tomatoes
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar (white or apple cider)
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf (optional)

Instructions

  1. Core the cabbage and boil a large pot of water. Add the whole head and simmer for 8–10 minutes, peeling off leaves as they soften. Drain and cool.
  2. In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley.
  3. In another bowl, whisk together tomato soup, tomato sauce, water/broth, brown sugar, vinegar, Worcestershire, and bay leaf.
  4. Place 2–3 tablespoons of filling near the base of each cabbage leaf, fold sides over, and roll up tightly.
  5. Spread a thin layer of sauce in a 9×13-inch baking dish. Arrange rolls seam-side down and pour remaining sauce over the top.
  6. Cover tightly with foil and bake at 350°F (175°C) for 60–90 minutes until the cabbage is tender and filling reaches 165°F.

Notes

Roll tightly to prevent them from falling apart. Adjust sauce seasoning before baking.

Nutrition

Find it online: https://recipesunfolded.com/tomato-soup-cabbage-rolls/

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