A delicious stuffed Traditional Cabbage Rolls recipe with a tasty sweet tomato sauce. I learned that it is customary to make a dish using cabbage (or collard greens) as it represents prosperity.
As well as black-eyed peas representing luck. I figure even though I didn't grow up with these traditions it can't hurt to muster a little more luck and prosperity!
Plus, it tastes so good!!!
In this recipe I like to use tomato soup instead of tomato sauce as it gives a lot milder flavor and the tastes of the stuffed cabbage rolls actually comes through (it's also easier on the tummy).
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Next time try my Skillet Cornbread Recipe to go with these classic Cabbage Rolls!
There is a lot of history behind these superstitions, in fact it's quite interesting. Mostly dating back to civil war days when there was not a lot of food.
Today we are very lucky to be able to have an abundance of food and special ingredients and even though that is true in the South these dishes are still cooked in the same manner as they were back then.
Groceries you'll need: Ingredients
See the recipe card below for quantities.
Because in the Cagle household we are avid outdoors-men, we always have an abundance of wildlife in our freezer. In place of ground beef we always use venison instead. These stuffed cabbage rolls are delicious using venison (our family tradition)!
Hint: Prepare this recipe up until you have the cabbage rolls rolled up, then put them into freezer bags, either refrigerate for a later time, or freeze in batches.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: These cabbage rolls are actually really easy, to make. Mix all ingredients in a large bowl (except the cabbage and the tomato soup).
- Step 2: Submerge the cabbage into a boiling large pot of water for 3-5 minutes to soften it for the most tender cabbage leaves. This will make it much easier to make the rolls.
- Step 3: Cut a V out of the thick vein at the top of the leaf, with a paring knife, will give you more play with the cabbage leaf. On a flat surface take a handful of the mix and roll the cabbage around it.
- Step 4: Add a spoon or two of the soup to the bottom of the baking dish then line each roll in the dish - seam-side down - and cover with the tomato soup.
Cover your casserole dish with foil and bake in the oven for 90 minutes.
Mel's kitchen notes
Using tomato soup in this recipe gives the tomato sauce a nice sweet flavor, this way you don't need to add brown sugar to the sauce like you normally would.
Related Recipes
I also have this great list of What To Serve With Cabbage Rolls, that deserves a look see.
Frequently asked questions: FAQ's
Yes, these would be delicious in the crockpot. Cook on low for 4-6 hours.
Yes, these freeze well for 3 months. Freeze in a single layer.
Viral Recipe Alert!
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Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Traditional Cabbage Rolls
Video
Ingredients
- 1 Each Head of Cabbage
- 1 Pound Ground Beef or venison
- 1 Cup Cooked Long Grain Rice
- 1 Each Yellow Onion
- 1 Rib Celery
- 1 Each Green Bell Pepper
- 3 Cloves Garlic
- ¼ Cup Fresh Parsley
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Creole Seasoning
- 1 Each Large Egg
- 1 (15 Ounce) Can Cream of Tomato Soup seasoned
Instructions
- Heat oven to 350°F.
- Place a large pot (big enough to take the whole cabbage) and fill with water. Turn on to get it to boiling point.1 Each Head of Cabbage
- Chop onions, bell pepper, garlic and celery. Put into a large mixing bowl.1 Each Yellow Onion, 1 Rib Celery, 1 Each Green Bell Pepper, 3 Cloves Garlic
- Add ground meat, cooked rice, seasoning and egg. Mix together using your hands (wear gloves or make sure to wash hands thoroughly afterward).1 Pound Ground Beef, 1 Cup Cooked Long Grain Rice, 1 Tablespoon Onion Powder, 1 Tablespoon Garlic Powder, 1 Tablespoon Creole Seasoning, 1 Each Large Egg, ¼ Cup Fresh Parsley
- Once the water is boiling, carefully lower the cabbage - stem down - into the water and boil for approximately 3-5 minutes then remove.
- Cut off the stem of the cabbage - enough to remove a lot of the bigger leaves.
- Cut a V out of the stem of the leaf to make it more flexible.
- Take a handful of the meat mixture and form a log.
- Wrap the cabbage leaf around it.
- Take a 9x13 dish and spoon a few spoonfuls of tomato soup into the bottom of the dish.1 (15 Ounce) Can Cream of Tomato Soup
- Place each cabbage roll seam down into the baking dish.
- Pour the remaining tomato soup over the top of the cabbage rolls.
- Cover the baking dish with foil and bake in the oven for 90-120 mins.
Nutrition
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Scott says
If you freeze the cabbage head solid, and then thaw out before you making rolls, you do not need to blanch the cabbage. They will be perfectly pliable (tip from my Great Grandmother).
Melanie Cagle says
That sounds like a good idea, I'll give it a go next time!