Description
Enjoy authentic Polish Cabbage Rolls made with ground beef rice and tomato soup. This homemade recipe is perfect for traditional comfort food fans and family dinners. Easy to prepare and delicious every time.
Ingredients
Scale
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- 2 10.75 oz cans tomato soup
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 1/4 cup onion finely chopped
- 1 egg beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the cabbage core carefully with a knife and place the remaining cabbage into a large pot of salted water. Heat the water to boiling and cook until the leaves loosen about 12 to 14 minutes.
- Extract 8 leaves for wrapping and several more to line the bottom and top of a baking dish.
- Spread leftover cabbage leaves evenly at the base of an 11×8 baking dish.
- Heat your oven to 350 degrees Fahrenheit.
- Boil water in a medium saucepan, add rice, cover, and simmer for 20 minutes until cooked.
- In a small bowl combine tomato soup cans, brown sugar, and Worcestershire sauce.
- In a larger bowl mix ground beef cooked rice onion egg salt pepper and 1/4 cup of the tomato soup mixture thoroughly.
- Lay 8 cabbage leaves on a clean counter, place the beef mix in the center of each, roll up tightly, and secure each with a toothpick.
- Arrange the rolls over the cabbage layer in the baking dish.
- Pour the remaining tomato soup mixture over the rolls then cover with extra cabbage leaves before sealing with aluminum foil.
- Bake the dish for 90 minutes until the beef is fully cooked. Serve warm and enjoy.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Polish
Nutrition
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g + 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg