These Pennsylvania Dutch Stuffed Cabbage Rolls are absolutely amazing. There is a touch of sweetness to the sauce, which counters perfectly against the beef filling and cabbage leaves. These really are so comforting and each bite conjures memories of grandma in the kitchen cooking up a delicious meal on a cold winter day. These are not hard to make and you’ll find yourself making them time and time again. They have quickly become a H2FaL favorite here in our house. Enjoy!! 135% Loon Approved!
Pennsylvania Dutch Stuffed Cabbage Rolls
Prep time
Cook time
Total time
These Pennsylvania Dutch Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. These are not hard to make, and just so hearty and bursting with flavor. You'll feel like you're eating grandma's special dinner. So good! Straight out of Amish country!
Author: Kris Longwell, Adapted from James Oseland and traditional Amish recipe
Recipe type: Entree
Cuisine: Amish
Serves: 6 - 8
Ingredients
- Kosher salt, to taste
- 1 large head cabbage, cored
- 2 tablespoons olive oil
- 3 medium onions, 2 thinly sliced, 1 finely chopped
- 2 ribs celery, chopped
- Freshly ground black pepper, to taste
- 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
- ¼ cup uncooked long-grain white rice, soaked in hot water for 10 minutes, then drained
- 3 tablespoons beef stock
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 egg, lightly beaten
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf.
- Transfer leaves to a baking sheet and continue until you have 20 leaves.
- Heat oil in large saucepan over medium-high heat.
- Add sliced onions and celery, season with a healthy pinch of salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes.
- Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes.
- 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).
- Reduce heat to medium-low and cook, partially covered, until reduced, about 30 minutes.
- Heat oven to 350 F.
- Combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper, in a bowl.
- Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides over filling, and then roll up, folding the sides in and under.
- Transfer rolls, seam side down, to a 9" x 13" baking dish.
- Pour tomato sauce over rolls and bake until filling is cooked through, 50 minutes.
- Serve hot and enjoy!
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