Mom’s Stuffed Cabbage


  • 2 pound of ground beef (I prefer ground turkey)
  • 2 cup of cooked white rice
  • Cabbage – 12 large cabbage leaves
  • 1 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • 2 cans of Campbell’s condensed tomato soup


  • Place whole cabbage in a large pot and cover it with water – boil for approximately 20 minutes – cabbage should be firm, but not crunchy. When done, drain and allow cabbage to cool.
  • Meanwhile, place ground meat, rice, salt, pepper and 1/2 of one can of condensed Campbell’s tomato soup into a bowl and mix thoroughly.
  • Remove 6 large outer cabbage leaves by cutting near core with a knife.
  • Add 1 can of condensed Campbell’s tomato soup to either a large pot or a crock pot. Add one can (tomato soup can) of water and mix.
  • Take approximately one-sixth of the meat mixture and roll it into a large cabbage leaf. Place into pot or crockpot. Continue until all cabbage rolls are formed.
  • Spoon the other half can of Campbell’s tomato soup mixture over the top of the cabbage rolls.
  • Cook on the top of the stove in a covered pot for one hour or in the crockpot for 3 hours on high.


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