Here’s a quick, flavor-packed Dutch Oven Stuffed Cabbage Rolls recipe that delivers tender rolls in a rich tomato sauce—perfect for cozy dinners with minimal fuss.
🥬 Dutch Oven Stuffed Cabbage Rolls
Prep: 20 mins | Cook: 1 hour | Serves: 6
Ingredients
For the Rolls:
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1 large head green cabbage (or 12 pre-boiled cabbage leaves*)
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1 lb ground beef (or turkey/pork blend)
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1 cup cooked rice (white or brown)
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1 small onion, finely diced
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2 cloves garlic, minced
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1 tsp paprika
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1 tsp dried oregano
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1 egg (binder, optional)
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Salt & pepper to taste
For the Sauce:
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2 cups tomato sauce (or crushed tomatoes)
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1 tbsp brown sugar (or honey)
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2 tbsp apple cider vinegar
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1 tsp Worcestershire sauce
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1 bay leaf
Topping:
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½ cup sour cream + fresh dill (optional)
👩🍳 Instructions
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Prep Cabbage:
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Quick-boil method: Core cabbage, simmer whole in water 5-7 mins until leaves peel easily. Pat dry.
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Shortcut: Use pre-blanched leaves from the freezer aisle.
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Make Filling:
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Mix beef, rice, onion, garlic, spices, and egg (if using).
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Assemble Rolls:
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Place ¼ cup filling on each leaf, fold sides, and roll tightly (like a burrito).
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Dutch Oven Magic:
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Sauce: Whisk tomato sauce, sugar, vinegar, and Worcestershire.
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Layer: Spread ½ cup sauce in pot. Add rolls seam-side down. Pour rest of sauce over top.
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Cook: Cover and bake at 375°F (190°C) for 45 mins, or simmer stovetop on low 40 mins.
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Serve:
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Discard bay leaf. Top with sour cream and dill.
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💡 Pro Tips
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Time-saver: Use jarred marinara instead of homemade sauce.
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Extra flavor: Add ½ lb bacon to the sauce or 1 tsp smoked paprika to the filling.
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Vegetarian? Swap beef for lentils + mushrooms.
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Meal prep: Freezes beautifully for 3 months!
Pair with: Crusty bread or mashed potatoes.
Why Dutch Oven? Even heat distribution = no burnt bottoms, and the tight lid keeps rolls moist. Enjoy your comfort food masterpiece! 🍲✨
