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Mom's Cabbage Rolls

User Rating 3.5 Star Rating (4 Reviews)


Mom's Cabbage Rolls

Mom's Cabbage Rolls

Diana Rattray
These flavorful cabbage rolls are delicious with mashed potatoes.


  • 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


Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
Serves 6.


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User Reviews

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 3 out of 5
good recipe, Member caperwomen

really enjoyed this recipe , i like trying different one's, the only thing i did different is i freeze my cabbage , you should freeze for at least 3 days, before you make them, i find a lot easier, then they just peel right off under hot water, makes it easier, because i just make a mess if i boil my cabbage , and they cook same amount of time 3 hrs on 350, yummy recipe

34 out of 34 people found this helpful.

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