Celiac.com 12/23/2014 - I confess to being a bit picky about cabbage. I like it, but I tend to be a bit finicky about how it is prepared. When I saw these at a party recently, I was reluctant to give them a try. Once I did, I realized I had been totally wrong. They were delicious, and they disappeared quickly, as people realized how good they were. 

Photo: CC--A. FielderThis recipe delivers about 8 tasty cabbage rolls, so scale accordingly.


  • ⅔ cup chicken broth
  • ⅓ cup uncooked white rice
  • 8 Savoy cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1¼ cups creamy tomato soup (See recipe here)

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. 

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.

Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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