Mom's Cabbage Rolls

Cabbage Rolls


I’ve been eating these delicious Cabbage Rolls since I was a kid. It’s a simply recipe with basic ingredients that takes a little time to prepare.

The key to these tasty stuffed cabbages is in the sauce. Mom simply used Campbell’s tomato soup. Just mix some in the meat and throw the rest around the cabbage and your all set.

I use a combination of ground beef and pork with a little brown sugar to sweeten them up a little bit. One large head of cabbage should make around twenty cabbage rolls.

This should be enough to feed a family of six. The other day I made around forty of them for a family gathering of about ten people. I still had leftovers the next day. You can easily freeze them after there cooked and save them for another day.


  • 1 large head of cabbage
  • 1 pound of ground chuck
  • 1/2 pound of ground pork
  • 1 large yellow onion, finely chopped
  • 1 cup of cooked instant rice
  • 1/4 cup of brown sugar
  • 2 small eggs
  • 3 cans of Campbell’s tomato soup
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper


  • Core the cabbage.
  • Place the cabbage in a large pot and cover with water.
  • Bring water to a boil and cook the cabbage until the leaves are tender.
  • While the cabbage is boiling remove the tender leaves and set aside in a large bowl until all you have left is the small center of the cabbage.
  • Let the leaves cool down before handling.
  • Mix together the beef, pork, onion, rice, sugar, eggs and 1 can of tomato soup.
  • Season with salt and pepper.
  • Line the bottom and sides of a large roasting pan with some of the torn pieces of cabbage and the remaining center of the cabbage to prevent the bottom from burning.
  • Place a hand full of the meat mixture in a leaf and roll tucking in the sides.
  • Place in the roasting pan.
  • Continue until all the meat is used up.
  • Mix the remaining tomato soup with 1 cup of water and pour over the rolls.
  • Top the rolls with the remaining cabbage to prevent the top from burning.
  • Pre-heat the oven to 350 degrees.
  • Cover and cook for 1 hour and 30 minutes.

    Serve with extra tomato soup if needed.

    Don't forget to click on the logo below and subscribe to my


    That's a discovery! That's Italian! That's
    Great Chicago Italian

    Leave Mom's Cabbage Rolls and Return to Italian Recipes
    Leave Mom's Cabbage Rolls and Return to
    Italian Beef Dishes


    Home | The Italian Grocer | Italian Heritage | Italian Chefs | New Contest | What‘s New | Restaurant Reviews | Your Reviews | Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes | Beef Recipes | Pork Recipes | Veal Recipes | Lamb Recipes | Seafood Recipes | Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes | Coffee and Espresso| Italian Dinner Music | Food Glossary | About the Cook | Sitemap | Share This Site | Contact | Privacy Policy | Disclaimer | Submit Your Recipes | Your Italian Recipes | Archived Menus

  • Print Friendly and PDF

    32 Great Italian Sauces


    Downloadable E-book

    Mia Cucina Pazzo


    <Downloadable E-book



    Downloadable E-book

    Italian Christmas Cookies


    Downloadable E-book