Stuffed cabbage rolls are a traditional Sunday night supper in many PA Dutch and Amish households. The method can be a bit labor-intensive, as each individual cabbage leaf must be steamed to the right texture, and then, of course, each roll must be assembled. This recipe combines all the savory flavors of stuffed cabbage (do you call them halupki, golabki, or something else?) in a delicious braise fit for a weeknight dinner!
PA Dutch-Inspired Unstuffed Cabbage
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 onion, diced
- 1 green pepper, diced
- 1 small head of green cabbage, cut into ribbons
- 1 8-ounce can tomato sauce
- 2 tablespoon tomato paste
- 28-ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1/2 cup low-sodium beef broth
- Salt and pepper, to taste
- Heat a large saucepan or a Dutch oven over medium heat. Add the ground beef and season with salt and pepper, to taste. Cook until browned, about 5 minutes. Remove from pot and set aside, allowing the juices to remain in the pot.
- Add olive oil to the pot and saute the garlic for 30 seconds. Then, add onion and peppers. Saute over medium heat until the onions are translucent, about 5 minutes.
- Add the cabbage, tomato sauce, tomato paste, and canned diced tomatoes (do not drain ahead of time). Stir until the ingredients are well-incorporated. Then, stir in paprika, Worcestershire sauce and broth. Return the browned beef to the pot.
- Turn up the heat and bring to a boil, then reduce to a simmer and cover with a lid. Allow to simmer over low heat for about 30 minutes, or until cabbage is very soft. Serve on a bed of rice or with cornbread.
- Video and photo: Dish Works
- Recipe: Chelsea Johns