Entree: United States – Mid-Atlantic United States (Pennsylvania) – Stuffed Cabbage Rolls

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 1 medium head green cabbage, about 2.5–3 lb (1.1–1.4 kg)
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 3/4 cup (150 g) long-grain white rice, uncooked
- 1 1/4 cups (300 ml) water or low-sodium broth (for cooking rice)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 8 g)
- 1 large egg
- 1/3 cup (35 g) plain dry breadcrumbs
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) paprika
- 1/4 tsp (1 g) ground allspice (optional, traditional in some PA homes)
- 28 oz (796 g) crushed tomatoes (1 can)
- 1 cup (240 ml) beef broth or water
- 1 tbsp (15 ml) tomato paste (optional, for deeper tomato flavor)
- 1 tbsp (12 g) brown sugar (to balance tomato acidity)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) butter, dotted on top before baking (optional)
- Additional chopped parsley for garnish (optional)

Instructions

Short Description:
Cabbage leaves filled with a seasoned blend of ground beef, ground pork, and rice, then baked in a savory tomato sauce until tender. A hearty Pennsylvania-style main course with a comforting balance of protein, starch, and vegetable.

Regional Notes:
This Mid-Atlantic/Pennsylvania version uses a roughly equal mix of ground beef and pork and bakes the rolls in a straightforward tomato-based sauce—reflecting German and Eastern European immigrant roots adapted to Pennsylvania home cooking. Unlike some stovetop or sauerkraut-forward variants, these are assembled and finished in the oven for a tender, slightly caramelized result.

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Bring 1 1/4 cups (300 ml) water or broth to a boil in a small saucepan. Add the 3/4 cup (150 g) rice, reduce heat to low, cover, and simmer 12 minutes until just tender. Remove from heat and let sit covered 5 minutes; fluff and cool slightly.
3. Core the cabbage: using a sharp knife remove the core from the head. Place the whole head in a large pot of boiling water, boil 2–4 minutes, then use tongs to lift it into a bowl of ice water to stop cooking. Peel off the outer leaves as they loosen; repeat blanching if needed until you have 12–14 large flexible leaves. Trim the thick central vein on each leaf at the base with a paring knife to make rolling easier.
4. In a skillet, heat 1 tbsp (15 ml) olive oil over medium heat. Add the chopped onion and cook 4–6 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
5. In a large bowl combine the ground beef 1 lb (454 g), ground pork 1 lb (454 g), cooked rice, sautéed onion and garlic, 1 large egg, 1/3 cup (35 g) breadcrumbs, 1/4 cup (15 g) parsley, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, 1 tsp (2 g) paprika, and 1/4 tsp (1 g) allspice if using. Mix gently until just combined—do not overwork.
6. Lay one cabbage leaf flat, place about 1/3 to 1/2 cup (75–115 g) of filling (roughly a golf-ball to tennis-ball sized scoop) near the base of the leaf. Fold the sides over the filling and roll from base to tip to enclose; tuck the seam underneath. Repeat with remaining leaves and filling. You should have about 12 rolls.
7. For the sauce: stir together 28 oz (796 g) crushed tomatoes, 1 cup (240 ml) beef broth, 1 tbsp (15 ml) tomato paste (if using), 1 tbsp (12 g) brown sugar, and 1 tbsp (15 ml) Worcestershire sauce; season to taste with a pinch of salt and pepper.
8. Spoon a thin layer (about 1/2 cup / 120 ml) of sauce into the bottom of the prepared baking dish. Arrange cabbage rolls seam-side down in the dish snugly in a single layer. Pour the remaining sauce evenly over the rolls. Dot the top with 2 tbsp (30 ml) butter if desired.
9. Cover the dish tightly with foil and bake in the preheated oven 55–65 minutes, until the rolls are cooked through and the cabbage is tender. Remove foil for the last 10 minutes if you want a slightly reduced, thicker top sauce.
10. Let the rolls rest 10 minutes before serving. Spoon sauce over each serving and garnish with additional chopped parsley if desired. Serve hot as a complete main course.