Ingredients
- 3 cups short grain rice
- 6 cups of water
- ¾ cups of margarine
- 1 tsp salt
- 1 lb ground beef
- 1 onion
- 1 can tomato soup
- 2 heads cabbage (boiled and sectioned)
- ¼ lb bacon
- Salt and pepper to taste
- Serves 4
Directions
- Boil cabbage head in large pot. Peel off top layer and discard. Peel off leaves layer by layer while cabbage is in the water. Cool the cabbage leaves on a cookie sheet.
- Bring 6 cups of water, ¼ cup of margarine and your 3 cups of rice to boil and simmer until cooked
- While the rice is cooking, brown your ground beef with ¾ cup of the chopped onion.
- Heat skillet and begin cooking bacon.
- Mix ground beef, onions and rice and set aside.
- Mix tomato soup with water and set aside.
- Heat skillet and melt butter. Add remaining ¼ of onion, chopped. Set aside.
- Preheat oven to 325 degrees F.
- Cover large casserole with aluminum foil and dish tomato soup and bacon evenly on the bottom of the dish. Use about ½ of the mixture.
- Take the cabbage leaf and lay it flat. Take a small spoonful of rice and beef mixture and place it on the top ⅓ of the cabbage leaf. Begin to fold the edges over the mixture. Shape and roll the leaf pushing the mixture to the bottom.
- Tuck in both edges of the cabbage roll and place in your casserole dish. Add more tomato and bacon mixture on top of cabbage roll layer.
- Pour onions over cabbage rolls
- Cover casserole dish with aluminum foil and bake in over for 3 hours or until cabbage rolls are soft.
You can also freeze your cabbage rolls and cook them at a later date.
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