Grilled Pennsylvania Dutch Stuffed Cabbage Rolls

Introduction

Pennsylvania Dutch Stuffed Cabbage Rolls are a classic comfort food, and when cooked on the Arteflame grill, their flavors reach an entirely new level. By using the reverse searing method, we infuse each roll with deep grill marks and juicy tenderness, resulting in stuffed cabbage that’s both visually stunning and absolutely delicious. Forget the oven—grill everything to perfection with rich buttery flavor on the Arteflame cooktop, allowing every ingredient to sizzle in its own juices over real wood fire.

Ingredients

• 1 large head of green cabbage
• 1.5 lbs ground beef (80/20 blend for best flavor)
• 1 cup cooked white rice
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tbsp butter (for the cooktop)
• 1.5 cups tomato sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place them in the center fire bowl of the Arteflame grill.
3. Stack firewood over them and light the paper napkins.
4. Allow the grill to heat for about 20 minutes until the center grate is glowing and the flat cooktop is hot.

Step 2: Prep the Cabbage

1. Bring a pot of water to a boil off-grill, just for softening the cabbage.
2. Cut out the core of the cabbage and gently peel off 10-12 leaves.
3. Soften the cabbage leaves in boiling water for about 2 minutes, then set them aside to cool.

Step 3: Prepare the Filling

1. In a mixing bowl, combine ground beef, cooked rice, chopped onion, garlic, egg, salt, and pepper. Mix until fully combined.

Step 4: Stuff and Roll

1. Lay each cabbage leaf out flat and add a generous scoop of the meat mixture in the center.
2. Fold in the sides and roll the leaf tightly like a burrito.

Step 5: Sear the Rolls

1. Add butter to the center grill grate to prevent sticking and add flavor.
2. Place the cabbage rolls seam-side down on the center grate to sear each one, locking in juices. Sear for 2–3 minutes per side or until they develop char marks.

Step 6: Finish Cooking on the Cooktop

1. Move the seared rolls to the flat griddle surrounding the center grate.
2. Cook for 30–35 minutes, turning occasionally to cook evenly.

Step 7: Make the Glaze

1. On the cooler zone of the cooktop, combine tomato sauce, brown sugar, vinegar, and paprika in a small foil pan or directly on the cooktop using a metal spatula and ring (no pan needed).
2. Simmer until glaze thickens slightly.

Step 8: Glaze and Serve

1. Spoon the warm glaze over the cabbage rolls during the final 10 minutes of cooking.
2. Remove rolls from the cooktop when the internal temperature reaches 160°F (remove at 145°F to rest to final temp).
3. Garnish with chopped parsley and serve hot.

Tips

• Use room-temperature meat for evenly cooked filling.
• Grill near the center for higher heat, or toward the edges to avoid overcooking.
• Searing the rolls locks in meat juices and adds char-grilled flavor.
• If needed, loosely tent with foil while on the cooktop to hold heat indirectly.
• Rest your cabbage rolls for 5–10 minutes before serving.

Variations

1. Smoky Bacon Twist: Add chopped, cooked bacon to the filling for a smoky, savory punch.
2. Cheesy Delight: Mix shredded cheddar or gouda into the meat filling before rolling.
3. Lamb & Mint: Replace beef with ground lamb and add 1 tsp finely chopped fresh mint to the filling for bold flavor.
4. Vegetarian Grill-Up: Substitute meat with a mixture of lentils, mushrooms, and quinoa for a hearty veg stuffing.
5. Spicy Chipotle Style: Use chipotle in adobo sauce in your glaze and a pinch of cumin in the filling for a smoky kick.

Conclusion

By grilling Pennsylvania Dutch Stuffed Cabbage Rolls on your Arteflame, you’re taking a traditional homestyle recipe and making it unforgettable. The fire-kissed flavor from the grill paired with a sweet and tangy tomato glaze delivers a mouthwatering dish that’s anything but ordinary. Once you experience the power of open-fire grilling with this recipe, you’ll never go back to the oven version again.

Best Pairings

• Grilled corn on the cob, cooked on the cooler edge of the griddle with butter and herbs
• Buttery smashed potatoes crisped on the hot zone of the cooktop
• A simple cucumber and dill salad to cool the palate
• German-style soft pretzels with mustard dipping sauce
• Cold Pennsylvania lager or apple cider for a regional flair