Cabbage Rolls with Mushroom Soup
Transform your dinner table with these hearty and flavorful Cabbage Rolls with Mushroom Soup, a comforting classic that combines tender green cabbage leaves filled with a savory mixture of ground beef, ground pork, and fluffy white rice. Infused with aromatic onion, garlic, and a touch of paprika, these rolls are seared to perfection before being baked in a creamy, rich mushroom soup and tomato sauce. The result? A melt-in-your-mouth dish that’s both satisfying and easy to make. Perfect for weeknight family meals or cozy gatherings, this recipe delivers a wholesome, flavorful experience in every bite. Serve these cabbage rolls garnished with fresh parsley, and let their irresistible aroma and taste bring everyone back for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 1 cup Cooked white rice
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 2 cans (10.5 oz each) Condensed cream of mushroom soup
- 2 cups Water
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Core the cabbage and place the whole head in a large pot of boiling water. Cook for 5 minutes until the outer leaves become soft. Remove the cabbage, carefully peel off 10-12 large outer leaves, and set them aside. Repeat if needed to soften additional layers.
While the cabbage cools, prepare the filling by combining the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika in a large mixing bowl. Mix well until evenly combined.
Lay a cabbage leaf flat on a cutting board. Place 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling, then roll the leaf from the base to the tip to seal the roll. Repeat with the remaining leaves and filling.
Preheat your oven to 180°C (350°F).
In a large skillet, heat the vegetable oil over medium heat. Sear the cabbage rolls seam-side down for 1-2 minutes on each side to lock in flavor. Transfer the rolls to a baking dish, arranging them in a single layer.
In a mixing bowl, whisk together the condensed cream of mushroom soup, water, and tomato paste until smooth. Pour the sauce evenly over the cabbage rolls in the baking dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 75-90 minutes, or until the cabbage is tender and the filling is fully cooked.
Remove the dish from the oven, garnish the cabbage rolls with chopped parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
