Pennsylvania Dutch Cabbage Rolls
Hearty Pennsylvania Dutch cabbage rolls combine seasoned ground beef, rice, and savory tomato soup in tender cabbage leaves, perfect for comforting family dinners and traditional flavors.
Ingredients
Instructions
- Combine ground beef, salt, pepper, rice, and egg; mix well.
- Sauté chopped onion and celery in shortening until tender.
- Add lemon juice, tomato soup, sugar, and parsley; simmer the sauce.
- Blanch cabbage leaves to soften, then drain and cool.
- Place a portion of the meat mixture onto each cabbage leaf and roll up securely.
- Arrange the rolls in a baking dish and cover with the prepared tomato sauce.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour until cooked through and flavors meld.
Tips & Substitutions
For a lighter version, consider using ground turkey or chicken instead of beef. You can also substitute quinoa for rice for a healthier option. If you prefer a bit of heat, add some crushed red pepper flakes to the sauce. Remember to press out excess moisture from the cabbage leaves after blanching to prevent sogginess.
Serving Suggestions
Serve the cabbage rolls with a side of crusty bread or a fresh green salad for a complete meal. They pair beautifully with Beef Tomato Casserole for a comforting dinner spread. A dollop of sour cream on top adds creaminess, while a sprinkle of fresh parsley enhances the dish's presentation.
Storage & Reheating
Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave them for 2-3 minutes, covered with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Cabbage Rolls contains roughly 418 calories, with 11g protein, 53g carbohydrates, and 22g fat. It is an excellent source of iron (114% of the Daily Value), vitamin C (66% of the Daily Value), and potassium (54% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 894mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the cabbage rolls before baking?
Yes, you can freeze the unbaked cabbage rolls. Assemble them and place in a freezer-safe dish, then cover tightly. They can be frozen for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed.
What can I use instead of tomato soup?
If you don't have tomato soup, you can use tomato sauce or crushed tomatoes. Add a bit of sugar and seasoning to mimic the flavor of the soup. Alternatively, you could make a homemade tomato sauce using fresh tomatoes, garlic, and herbs for a fresher taste.
How do I prevent the cabbage rolls from falling apart?
To keep the cabbage rolls intact, ensure you tightly roll them and place them seam-side down in the baking dish. Additionally, using a good amount of sauce to cover them helps them hold together during baking, keeping moisture locked in.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).