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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


Add to Grocery List

  • 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


  1. Remove 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.
  2. Remove about 15 leaves. Chop up remaining cabbage.
  3. Brown the beef and sausage in a large skillet. Add half of the chopped up cabbage and cook until softened. Add the rice.
  4. Add equal amounts of filling in each cabbage leaf and roll up. Place the rolls in a greased baking pan. Sprinkle remaining cabbage over top.
  5. Mix the soup with the beef broth and bouillon. Pour over the cabbage rolls.
  6. Cover 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

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