Easy Stuffed Cabbage Rolls Recipe (Dutch Oven)

Stuffed cabbage rolls covered in rich tomato sauce, garnished with fresh dill, served in a white Dutch Oven.

5 from 1 vote

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.

Prep Time30

Cook Time1 15

Total Time1 45

Course: dinner

Cuisine: Middle Eastern

Servings:

Calories: 202kcal

Author: Nadia

Ingredients

2 heads Cabbage green
¾ cup Jasmine Rice dry
½ Onion diced
¼ cup Flat Leaf Parsley chopped
2 cloves Garlic grated
1 lb Grass-Fed Ground Beef
2 tablespoons Tomato Paste
1 teaspoon Sea Salt
½ teaspoon Black Pepper
28 oz Marinara Sauce
Fresh Dill to taste
Greek Yogurt to taste

Instructions

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.
2 heads Cabbage
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.
¾ cup Jasmine Rice, ½ Onion, ¼ cup Flat Leaf Parsley, 2 cloves Garlic, 1 lb Grass-Fed Ground Beef, 2 tablespoons Tomato Paste, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper
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.
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.
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.
28 oz Marinara Sauce
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.
Fresh Dill, Greek Yogurt

Notes

Expert Tips And Notes

Pack the rolls in seam side down so they don't unravel in the oven.
If you've got time, simmer the marinara with fresh garlic and herbs before pouring it over. It gives the sauce a homemade taste without much extra effort.

Nutrition