Recipe of the Week: Pennsylvania Dutch Stuffed Cabbage Rolls

Indulge in the comforting flavors of tradition with our Pennsylvania Dutch Stuffed Cabbage Rolls recipe! Bursting with a savory blend of ground meat, rice, and aromatic spices, each tender cabbage leaf envelopes a rich, hearty filling that’s sure to evoke memories of home-cooked meals and family gatherings. Slow-cooked to perfection in a savory tomato sauce, these rolls boast a perfect balance of tanginess and sweetness, making them a delightful addition to any dinner table. Whether you’re craving a taste of nostalgia or simply seeking a wholesome and satisfying meal, our Pennsylvania Dutch Stuffed Cabbage Rolls are guaranteed to satisfy your cravings and leave your taste buds yearning for more.

Estimated Cooking Time:

• Prep Time: 30 minutes 
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Serving Size: 8 people

Ingredients: 

• Kosher salt to taste
• ▢1 large green cabbage cored
• ▢2 tbsp olive oil
• ▢2 medium onions 1 thinly sliced, 1 finely chopped
• ▢2 ribs celery chopped
• ▢1 pinch ground black pepper
• ▢¼ cup tomato paste
• ▢¼ cup honey
• ▢¼ cup fresh lemon juice
• ▢1 28 oz can whole tomatoes San Marzano are good, in juice
• ▢1 lb ground beef chuck 85% lean
• ▢½ cup white rice cooked
• ▢3 tbsp beef stock
• ▢1 tsp smoked paprika
• ▢¼ tsp cayenne pepper
• ▢1 large egg lightly beaten

Cooking Instructions

1. Step 1: Bring a large pot of salted water to a boil over high heat.
2. Step 2: Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 to 2 minutes per leaf.
3. Step 3: Transfer leaves to a baking sheet and continue until you have 15 to 20 leaves.
4. Step 4: Heat oil in large saucepan over medium-high heat.
5. Step 5: Add sliced onions and celery, season with a healthy pinch of salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes.
6. Step 6: Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes.
7. Step 7: Add honey, lemon juice, and tomatoes and bring to a boil (crush the tomatoes with your hands over the sauce, and then drop them in. Also add the juice from the can).
8. Step 8: Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes.
9. Step 9: Heat oven to 350°F.
10. Step 10: In a large bowl, combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper.
11. Step 11: Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up.
12. Step 12: Transfer rolls, seam side down, to a 9″ x 13″ baking dish.
13. Step 13: Pour tomato sauce over rolls and bake until filling is cooked through, 50 minutes. Let cool for 10 minutes. Serve, passing extra sauce at the table.

Notes

• Don’t worry about removing the entire core of the cabbage.  You want the cabbage to still be intact once added to the boiling water.Be very careful lowering the cabbage into the boiling water.
• Preferably use heat-resistant gloves.  Or, find an extra pair of hands and a couple of large tongs to gently lower the cabbage head into the boiling water.  As an alternative, you can place the cabbage in the pot of water, and then bring to a boil.  Either way is perfectly acceptable.
• As you removed the cabbage leaves from the cooking cabbage, place them on a couple large baking sheets until ready to use.
• Be sure to leave some of the sauce for serving the final dish. We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls.
• After baking, there will quite a bit of liquid in the dish.  Let the dish rest for about 8 minutes, and the liquid will re-distribute.  
• The dish can be assembled up to several hours before baking.
• The cooked rolls will keep in the fridge for up to 1 week.  Although the dish is best served fresh, you can freeze up to 2 months before baking.  Reheat in the oven for 30 minutes, or until heated through and bubbly. 

Nutrition Facts (per serving)

Calories: 319kcal | Carbohydrates: 32g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 162mg | Potassium: 612mg | Fiber: 5g | Sugar: 16g | Vitamin A: 510IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 2mg