Pennsylvania Dutch Golabki (Cabbage Rolls)


This Induction friendly dish is not one I fix often.  Frankly, I just seem to forget about this dish until I buy a nice fresh head of cabbage with lovely outer leaves will usually bring this favorite to mind and that’s when I will bake this tasty dinner.  I did so yesterday so I’m having it tonight.  Mmmm. 

This recipe is Atkins Induction friendly and suitable for most Keto diets it if will fit your daily macro limits.


1 lb. lean ground beef

6 oz. chopped yellow onion

4 oz. chopped green pepper

4 oz. chopped red pepper

4 my Flax Sandwich  Buns or other plan suitable bread

1/4  tsp. dried oregano

8 oz. tomato sauce

6 large 1 oz. Savoy Cabbage leaves (regular green cabbage is OK, too, and what is pictured above)

Dash salt and pepper

DIRECTIONS:  Plunge cabbage leaves into boiling water for 1-2 minutes, just long enough to make them pliable enough for rolling, but don’t let get too soft or they’ll tear all apart.  Remove, drain and cool on towel.

Brown ground beef, onions & peppers together over medium heat until vegetables are soft.  Moisten flax buns with water, squeeze out excess and mush them up into the meat mixture with your fingers.  Add oregano and dash of salt and pepper.

Divide meat/bread mixture into 4 portions in the bowl.  I mark it with the spoon side to be sure it’s evenly divided in each roll.  Fill the four cabbage leaf “bowls” right in the center with 1/4 of the meat mixture.  Next fold the stem base of the leaf up over the filling.  Then fold the left and right sides inward and over the top snugly.  Finally, roll so that the top is rolling over the entire roll.  Optional, secure with a toothpick only if not inclined to stay rolled up.  Place cabbage rolls seam side down in well-greased glass baking dish.  Pour tomato sauce evenly over the rolls.  The above photo shows the rolls BEFORE fully baked, as I don’t find this a very photogenic dish after they are completely cooked.  Therefore I consider this family fare and do not serve these to company.  To be bluntly honest, I’ve never seen cabbage rolls that were very attractive AFTER fully baked, even in Pennsylvania homes/restaurants.   That doesn’t make them one bit less delicious however.   

Cover with foil and bake the rolls 20 minutes at 350º.  Remove cover and add a few tablespoons water to the bottom of the pan.  Recover and bake 20 more minutes.  Again, add tiny bit of water to pan only if the rolls appear to be drying out.  Bake UNcovered another 10 minutes or so to allow the sauce to caramelize a bit.  In the old days, I’d serve serve cabbage rolls with mashed potatoes.  Now I serve with well-seasoned mashed cauliflower.  Just as good in my opinion.  This dish freezes well.

NOTE: Be sure to remove any toothpicks you night have used before eating.

NUTRITIONAL INFO:  Makes 6 servings/rolls, each roll has:

222  cals, 14.7g fat, 9.53g carbs, 2.43g fiber, 7.1g NET CARBS, 13.9g protein, 26 mg sodium

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