From Pittsburgh to Philly: Pennsylvania-Style Stuffed Cabbage Rolls for Your Dinner Table

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Pennsylvania’s culinary history is rich with the flavors of Eastern European immigrants who brought their treasured recipes across the Atlantic. One dish that stands out for its heartiness and deep connection to family gatherings is stuffed cabbage rolls. From Pittsburgh to Philadelphia, this comfort food can be found on tables across the state, especially in homes with Polish, Slovak, and Ukrainian roots.

Stuffed cabbage rolls, also known as "halupki" or "golumpki," have long been a favorite in Pennsylvania kitchens. The dish features tender cabbage leaves wrapped around a savory filling of ground meats, rice, and fragrant seasonings. Slow-cooked in a tomato-based sauce, these cabbage rolls are more than just a meal—they’re a tradition passed down through generations, warming the hearts and bellies of everyone who takes a bite.

The Keystone State’s spin on stuffed cabbage rolls brings together the timeless flavors of beef, pork, and dill, wrapped in cabbage and simmered to perfection. This recipe is a tribute to the melting pot that is Pennsylvania, blending local ingredients and the heritage of the immigrants who have shaped the region’s food culture.

Recipe: Pennsylvania-Style Stuffed Cabbage Rolls

Ingredients:

• 1 medium head cabbage (approximately 3 pounds)
• 1/2 pound uncooked ground beef
• 1/2 pound uncooked ground pork
• 1 can (15 ounces) tomato sauce, divided
• 1 small onion, chopped
• 1/2 cup uncooked long grain rice
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon snipped fresh dill or dill weed
• 1/8 teaspoon cayenne pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon sugar

Instructions:

Prepare the Cabbage: Begin by carefully removing the core from the cabbage, which makes it easier to peel the leaves off. Submerge the cabbage in boiling water and cook until the outer leaves can be pulled away easily. This usually takes about 2-3 minutes per layer. Once the leaves are soft and pliable, set aside 12 large leaves for the rolls.

Make the Filling: In a large mixing bowl, combine the ground beef, ground pork, 1/2 cup of tomato sauce, chopped onion, uncooked rice, parsley, salt, dill, and cayenne pepper. Mix the ingredients well to create a cohesive filling.

Prepare the Cabbage Leaves: For each cabbage leaf, cut out the thick, tough vein at the base in a V shape to ensure easy rolling. Place about 1/4 cup of the meat mixture at the base of each leaf. Fold the sides over the filling, then roll tightly from the bottom, as you would a burrito.

Assemble the Rolls: Preheat your oven to 350°F (175°C). Thinly slice any leftover cabbage and place it at the bottom of a large baking dish or Dutch oven. Lay the cabbage rolls seam-side down on top of the sliced cabbage to prevent them from unraveling during cooking.

Prepare the Sauce: In a separate bowl, combine the diced tomatoes, remaining tomato sauce, and sugar. Stir well, then pour this mixture evenly over the cabbage rolls, making sure they’re fully covered.

Bake: Cover the dish tightly with a lid or aluminum foil and bake in the preheated oven for 1 hour and 30 minutes to 2 hours, until the cabbage is tender and the meat is fully cooked.

Serve: When ready, gently remove the cabbage rolls and spoon the rich tomato sauce from the dish over them. Serve hot, accompanied by bread or mashed potatoes for a complete meal.

Final Thoughts: Stuffed cabbage rolls are a perfect reflection of Pennsylvania’s rich cultural tapestry. Whether you're enjoying them at a holiday dinner or a weeknight meal, the combination of savory meat, tender cabbage, and tangy tomato sauce offers a taste of the state’s deep-rooted traditions. This comforting dish, full of history and flavor, is bound to become a favorite in any home, whether you're a seasoned cook or trying it for the first time.

Headlines:

1. Pennsylvania Comfort: Hearty Halupki Recipe for the Perfect Stuffed Cabbage Rolls!
2. Keystone Classics: Pennsylvania’s Traditional Halupki (Stuffed Cabbage Rolls) Recipe!
3. Savor the Rich Tradition of Pennsylvania with Flavorful Halupki Cabbage Rolls!

Article:

In Pennsylvania, the rich heritage of Eastern European immigrants has shaped the culinary landscape, with one dish standing out as a favorite in homes across the state: stuffed cabbage rolls, also known locally as Halupki. This comforting dish, originating from the regions of Poland, Ukraine, and Slovakia, found a welcoming home in Pennsylvania kitchens, where generations of families continue to cherish it. With its blend of tender cabbage leaves stuffed with seasoned meat and rice, all simmered in a tangy tomato sauce, Halupki is a true comfort food that brings people together.

In Pennsylvania, especially in towns with large Eastern European populations, Halupki has become more than just a dish; it's a cultural symbol. Many festivals across the state celebrate Eastern European traditions, with Halupki often being the star of the show. Families share their unique variations of the recipe, passed down from grandparents who brought their cooking traditions from the old country. This dish embodies the resilience and cultural pride of immigrant communities that have shaped Pennsylvania's diverse food culture​(How To Feed A Loon)​(Allrecipes).

Recipe: Traditional Pennsylvania Halupki (Stuffed Cabbage Rolls)

Ingredients:

• 1 medium head cabbage (approximately 3 pounds)
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 can (15 ounces) tomato sauce, divided
• 1 small onion, chopped
• 1/2 cup uncooked long grain rice
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon snipped fresh dill
• 1/8 teaspoon cayenne pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon sugar

Instructions:

1. Prepare the Cabbage: Remove the core from the cabbage. Boil the cabbage in a large pot until the leaves are soft and easy to peel (about 2-3 minutes per layer). Set aside 12 large leaves for the rolls.
2. Make the Filling: In a bowl, combine ground beef, pork, half of the tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper. Mix well.
3. Prepare the Cabbage Leaves: Cut out the thick vein at the base of each cabbage leaf. Place 1/4 cup of the meat mixture at the base of each leaf, fold in the sides, and roll tightly.
4. Assemble the Rolls: Preheat your oven to 350°F. Slice any leftover cabbage and place it in the bottom of a baking dish. Lay the cabbage rolls seam-side down on top of the sliced cabbage.
5. Prepare the Sauce: In a bowl, mix the diced tomatoes, remaining tomato sauce, and sugar. Pour the sauce over the cabbage rolls, ensuring they are covered.
6. Bake: Cover the dish with foil and bake for 1.5 to 2 hours, until the cabbage is tender and the meat is cooked through.
7. Serve: Spoon the sauce over the cabbage rolls and serve hot. Pair with mashed potatoes or bread for a complete meal.

The Heart of Pennsylvania's Heritage: Halupki is more than just a meal in Pennsylvania. It's a symbol of the state's immigrant roots and a dish that connects families through generations. Whether enjoyed at a family dinner or served at one of the many festivals that celebrate Pennsylvania's Eastern European culture, Halupki remains a delicious reminder of the state's rich culinary history​(How To Feed A Loon)​(Culinary Virtual Tours).