Easy Stuffed Cabbage Rolls Recipe (Dutch Oven)

This cozy and comforting Stuffed Cabbage Rolls recipe is made right in your Dutch oven for a one-pot dinner that's hearty, flavorful, and surprisingly simple. Tender cabbage leaves are filled with a savory beef and rice mixture, rolled up, and baked in rich tomato sauce until perfectly tender.

When most people think of stuffed cabbage rolls, they picture the traditional Polish or Eastern European dish passed down for generations. And while that version is delicious, what a lot of people don't realize is that stuffed cabbage is also a staple in Middle Eastern cooking.

Growing up, this dish was a regular on our table. In the Middle East, we love stuffing vegetables: eggplant, zucchini, grape leaves, and of course, cabbage with rice and meat. If you've got a veggie, we will stuff it!

That's why this recipe feels like home to me. It's a nostalgic dish that reminds me of childhood, but with a little twist: I serve my cabbage rolls with Greek yogurt and fresh dill on top. The yogurt adds a cool creaminess that balances the tomato sauce, and the dill brings a burst of freshness that makes the dish pop.

If you are looking for more Dutch Oven recipes, check out my Dutch Oven Barbacoa, Dutch Oven Meatloaf, One-Pot Chicken and Rice, or Braised Chicken Thighs.

Ingredients You'll Need

• Cabbage: Go for organic green cabbage with a nice, tight head. The tighter the leaves, the easier they'll be to boil and roll without tearing. Smaller heads tend to be sweeter and more tender, which makes them perfect for this stuffed cabbage rolls recipe.
• Rice: I like using jasmine rice because it cooks up light and fluffy, but basmati is a great option too. Stick with organic white rice when you can; it gives the best flavor and keeps things simple and wholesome.
• Onion: A finely diced yellow or white onion adds just enough sweetness and bite to balance the filling. Dice it small so it melts right into the rice and beef mixture.
• Parsley: Always choose flat-leaf Italian parsley for cooking. It actually tastes like something, fresh and a little peppery, unlike curly parsley, which I think is best left for garnish.
• Garlic: Fresh garlic is a must here. Grating it on a microplane helps it blend into the filling so you don't get any big chunks, just flavor that carries through every bite.
• Ground Beef: I use grass-fed ground beef because it has a rich, clean flavor and just enough fat to keep the rolls juicy. It's what makes these ground beef stuffed cabbage rolls so hearty and satisfying.
• Tomato Paste: Just a spoonful gives the filling depth and that savory umami note that ties everything together. Don't skip it.
• Sea Salt & Black Pepper: Simple seasonings, but don't underestimate them. Good sea salt and freshly cracked pepper elevate the flavor of the whole dish.
• Marinara Sauce: I use Rao's since it's made with real ingredients like tomatoes, garlic, and extra virgin olive oil. Whatever sauce you choose, check the label, so many jarred sauces sneak in sugar or cheap oils, and that's not what we want in our cabbage rolls with tomato sauce.
• Greek Yogurt & Fresh Dill (for serving): This is where my Middle Eastern twist comes in. A spoonful of tangy Greek yogurt and a sprinkle of fresh dill brighten the dish and balance the rich tomato sauce. It's the topping that makes these rolls stand out.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Protein swap: Ground beef is classic, but lamb gives these rolls a deeper, more savory flavor. Turkey or chicken both work too if you want something a little lighter.
• Sauce options: I stick with a clean marinara like Rao's, but if you have homemade tomato sauce, that's always a win. A creamy tomato base is also delicious if you want something richer.
• Spice it up: This is where you can lean into Middle Eastern flavors. A pinch of cumin, cinnamon, or even allspice can totally change the vibe of these rolls.

How To Make Stuffed Cabbage Rolls

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Fill a large pot (or two, if you have them) with water and bring it to a boil. Add a good pinch of salt to the water, then carefully lower a whole head of cabbage into it. Boil for 10 to 15 minutes, or until the outer leaves turn bright green and are tender enough to pull apart. I usually use two pots at once to save time, but if you only have one, just boil the cabbage heads one at a time.

Step 2. While the cabbage is boiling, rinse and drain the rice, then add it to a large bowl. Mix in the diced onion, parsley, garlic, ground beef, tomato paste, sea salt, and pepper. Use your hands to toss everything together until well combined.

Step 3. Once the cabbage is cooked, drain it and let it cool for a few minutes until it's safe to handle. There's no need to remove the core first; the leaves will loosen on their own after boiling. Gently pull the outer leaves apart one at a time. If the thick rib at the base feels tough, you can trim it with kitchen scissors or a knife to make rolling easier. You'll mostly use the larger outer leaves; the smaller inner ones are usually too tight or small to roll, so save those for lining the pot or another use.

Step 4. Fill each cabbage leaf with 1-2 tablespoons of the beef mixture, depending on the size of the leaf. Start at the leafy end and roll toward the stem, tucking in the sides as you go to keep everything snug. Place seam side down in the pot so the rolls stay together while cooking. The key is not to overfill; smaller rolls hold together better and cook more evenly.

Step 5. Line your Dutch oven with two cabbage leaves. Place the rolled-up cabbage seam side down in the pot. Pour the marinara sauce evenly over the rolls.

Step 6. Cover with the Dutch oven lid and bake at 350°F for 1 hour to 1 hour 15 minutes. Serve warm with fresh dill and a spoonful of Greek yogurt on top.

Troubleshooting Stuffed Cabbage Rolls

What To Serve With Stuffed Cabbage Rolls

• Toppings: My favorite finish is a big spoonful of Greek yogurt and a sprinkle of fresh dill. It brightens up the whole dish. I also love topping this with my lemon yogurt dill sauce. If you want to switch it up, try shredded cheese for extra richness or a light drizzle of good olive oil.
• Sides: These rolls are hearty, so keep sides simple. Crusty sourdough bread for soaking up the sauce, roasted potatoes, or a butternut squash and feta salad all work perfectly.
• Vegetables: Roasted carrots with whipped feta, smoked green beans, or smoked zucchini bring a little color and balance to the plate.
• Additional Mains: If you're serving a bigger crowd, these stuffed cabbage rolls with tomato sauce pair really well with Traeger chicken kabobs or even Traeger grilled salmon.
• Beverages: A crisp white wine is a classic, but sparkling water with lemon or hot mint tea makes a refreshing, non-alcoholic option.

Storage And Reheating

• Refrigerator: Keep leftovers in an airtight container for up to 4 days. The flavor actually gets better as it sits, so this is one of those meals you'll look forward to the next day.
• Freezer: These cabbage rolls freeze beautifully. Store them in the sauce for up to 3 months. I like to portion them into smaller containers so I can pull out exactly what I need.
• Reheat: Warm gently in the oven at 325°F or simmer on the stovetop until heated through. Add a splash of extra sauce if needed.
• Meal Prep Tip: This stuffed cabbage rolls recipe is perfect for meal prep. Make a big batch on the weekend, and you've got ready-to-go lunches or dinners that hold up well in the fridge or freezer.