Baked Stuffed Cabbage Rolls

Baked Stuffed Cabbage Rolls

64 reviews, 4.2 star(s). 84% would make again

Ready in 2 hours

Easy, delicious and fun! Just like Mom used to make. I remembered she always used tomato soup, which really makes a yummy difference.


1 head cabbage; 10 leaves removed, the rest grated
2 tbsp olive oil
1 large onion; chopped
2 cloves Garlic; minced
1 14.5-oz can diced tomatoes
Salt and pepper; to taste
1 tsp crushed red pepper flakes; (optional)
1 lb very lean ground beef; (up to 1.5 lbs)
1 cup whole grain rice , cooked
1 cup dried bread crumbs; (adding more if needed)
Cooking spray
1 can condensed tomato soup
1 can Water
1 tbsp honey
1 cup reduced fat shredded cheese; (see note)

Original recipe makes 5 Servings



Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 5 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.

In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.

In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.

Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.

Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.

Verified by stevemur
Alert editor   


Uncooked mid stage shot!!




See 4 more photos
Calories Per Serving: 382 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Baked Stuffed Cabbage Rolls All 64 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

First time making cabbage rolls and I found this recipe so delicious I see no reason to look further! I used quite a bit of pepper, garlic salt instead of regular salt, and added Italian seasoning to make sure there was some flavour, albeit still mild. It made quite a lot of meat mixture. I've frozen half of it for future use, and so glad I did. So tasty!
Carouchina83 5m ago

Left out the cheese, but every body including the toddlers really liked them. Will try the sauce on stuffed peppers.
rebeccaphillips2 1y ago

Watch my Mom make these for years but could never get them right on my own. This recipe turned out as close to Mom's as I've ever gotten. Very good.
9894rebecca 2y ago

Very good; I assume the cheese goes on for the 20 minutes at the end!
cindijackson 2y ago

Fantastic. Great for a large family. Everyone enjoyed it and we will definitely make it again
Mistikaldarkhope 2y ago

The effort is worth it. I made this with left over shredded lamb, and it was wonderful.
joesweeney 2y ago

Awesome. Loved the touch of honey to the sauce. I will try this on stuffed peppers too.
roz7 2y ago

Believe it or not, my 5 kids (between the ages of 8-12) LOVED this and asked if I would make it again! Very tasty...although I struggled with separating the cabbage leaves from the stem. :(
jamiethiele 2y ago

Very time consuming and very difficult to get 10 leaves off without breaking or boiling the whole cabbage. Uses a lot of dishes to prep and too much filling. I haven't tried it just yet so I'm not sure if I'll make it again.
michellestlaurent 2y ago

Taste was a little bland, it needed more seasoning. meat mixture made way too much.
STbre 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free