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    Home » Top Amish Recipes » Amish Main Dishes

    Sunday Cabbage Rolls

    Published: Apr 18, 2015 · Updated: Apr 18, 2015 by Kevin Williams | Leave a Comment

    French.023 (1)Cabbage rolls are a deep Pennsylvania Dutch culinary tradition.  As we have discussed, all Amish can in some way be considered Pennsylvania Dutch, but not all Pennsylvania Dutch are Amish.  Pennsylvania Dutch is a catch-all umbrella term which encompasses a stew of ethnic groups that form a patchwork in the Keystone State.

    Cabbage rolls are generally a "special occasion" meal or Sunday-type meal, one where the whole family sits down together and lingers.

    Cabbage rolls are also popular in French and Acadian culture, so there's definitely overlap in the European culinary culture of the Amish and the non-Amish Pennsylvania Dutch.  This is , by the way, not a common Amish meal outside of Pennsylvania.  But in parts of Pennsylvania this is a common and popular dish in Amish homes.

    This is an Amish recipe for cabbage rolls along with some I recently photographed, non-Amish, but homemade and made in rural Maine as an example of how Acadian cooking and Amish cooking are similar sometimes.

    Sunday Cabbage Rolls
     
    Print
    Prep time
    30 mins
    Cook time
    3 hours
    Total time
    3 hours 30 mins
     
    Serves: 6
    Ingredients
    • 1 lb. ground beef
    • ⅓ cup rice, uncooked
    • 1 egg
    • 1 onion, chopped fine
    • 2 tblsp. shortening
    • Juice of 1 lemon
    • 1 can tomato soup
    • ½ cup celery, chopped
    • 1 tsp. sugar
    • 1 tsp. parsley, minced
    • 6 cabbage leaves
    • salt and pepper
    Instructions
    1. Combine meat, salt, pepper, rice and egg, mix well.
    2. For the sauce: fry onion in the butter until soft.
    3. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper.
    4. Cook for 10 minutes.
    5. Wash the cabbage leaves and boil until tender.
    6. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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