Remembering my mother’s stuffed cabbage rolls and finding her recipe in a stack as thick as a book was a happy coincidence. I just purchased a beautiful head of cabbage and was uncertain what I wanted to make with it, but it was too pretty to pass up. So, when I came across the recipe it was a no-brainer.
I’ve tweaked it a bit for my own preference and used brown rice instead of white rice (the texture is better and it’s healthier, folks), and instead of only using tomato soup, I mixed it with a large can of crushed tomatoes.
My stuffed cabbage rolls recipe made 12 rolls, which was plenty for the three of us and a had a few leftover for lunch the next day. If you’re looking for an easy St. Patrick’s Day meal, this one’s it!
Stuffed Cabbage Rolls Recipe Ingredients
- 1 head of cabbage
- 1 pound of ground beef
- 1 cup of dry brown rice
- 1 28 ounce can of crushed tomatoes
- 1 10 ounce can of condensed tomato soup