Stuffed Cabbage

barbara lentz


This is a basic recipe for stuffed cabbage that I changed up a bit by using beef broth instead of water to make the sauce have a richer beef flavor. It is one of my dads favorite dishes and I made it this way for his 78th birthday and he loved it. I like to make the rice the day before because it makes the rice drier so it doesn't end up mushy.

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20 Min
1 Hr


1 large
head of green cabbage
1 lb
ground beef
1/2 lb
ground pork
1 c
cooked rice
1 can(s)
tomato soup
1 1/2 c
beef broth
1 pkg
knorr's homestyle beef bouillon

How to Make Stuffed Cabbage


  • 1Remove the core from the cabbage and place it in a large pot of boiling salted water. Cover and cook about 5 minutes. Remove from water and let cool a bit until you can pull off the leaves.
  • 2Remove about 15 leaves. Chop up remaining cabbage.
  • 3Brown the beef and sausage in a large skillet. Add half of the chopped up cabbage and cook until softened. Add the rice.
  • 4Add equal amounts of filling in each cabbage leaf and roll up. Place the rolls in a greased baking pan. Sprinkle remaining cabbage over top.
  • 5Mix the soup with the beef broth and bouillon. Pour over the cabbage rolls.
  • 6Cover with foil and bake at a preheated 350 degree oven for 1 hour.

Printable Recipe Card

About Stuffed Cabbage

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Polish