Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls Recipe

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Gary G


We love these cabbage rolls that came out of my Mother's cookbook, but its a bit painstaking boiling the cabbage, wrapping etc. So I came up with this several years ago using the same ingredients. They taste just like the original, but without the hard work. Use my recipe or just use the method with your own family recipe. Mom Approved!


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30 Min
1 Hr 30 Min


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  • 2 1/2 lb
    ground chuck
  • 2
  • 2 c
    rice, instant and uncooked
  • 2 Tbsp
    granulated garlic
  • 1/2 - 1 Tbsp
    black pepper, course ground
  • 1
    green pepper, diced
  • 1
    onion, diced
  • 1
    cabbage head, chopped into bite size pieces
  • 28 oz
    tomato soup (condensed i.e. campbell's)
  • 2 c
    tomato juice or v-8 or bloody mary mix

How to Make Unstuffed Cabbage Rolls


  1. pre-heat oven to 375*
  2. Mix first 7 ingredients to form about 1" to 1-1/2" balls
  3. in a roasting pan, spread a layer of cabbage on bottom of pan. (about 1/2 the cabbage)
  4. place meatballs on top of cabbage, then top with remaining cabbage
  5. mix the tomato soup with the juice and pour over the cabbage/meat mixture, spreading evenly with a large spoon
  6. bake covered on middle rack for about 1 to 1 1/2 hours until done, gently stir before serving.

Printable Recipe Card

About Unstuffed Cabbage Rolls

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Eastern European
Other Tags: Quick & Easy, Heirloom

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