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May 2012

Stuffed Cabbage Rolls

Recipe provided by Lisa Cote. "Growing up I used to hate when my mother served this for supper but there is something about this recipe that I just love! Make the beef mixture the day before for an easy dinner night so all you have to do is stuff the cabbage and cook! I also use 10 minute instant white rice which cuts down the time. I also do not precook the cabbage leaves and they come out perfect while simmering. Hope you enjoy!"


  • 2/3 cups water
  • 1/3 cup uncooked white rice
  • 8 cabbage leaves
  • 1lb ground beef
  • 1/4 cup chopped onion
  • 1 egg slightly beaten
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup


  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Bring a large wide saucepan of salted water to a boil. Add cabbage leaves and cook for 2-4 minutes or until soft. Drain.
  3. In a medium mixing bowl, combine the ground beef, white rice, onion, egg, salt and pepper along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture between the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stiring and basting with the liquid often.

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