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Easy Stuffed Cabbage Rolls in a Dutch Oven Recipe

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4.2 from 8 reviews

  • Author: Eliza
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Description

This Easy Stuffed Cabbage Rolls recipe features tender green cabbage leaves filled with a savory mixture of ground beef, jasmine rice, onion, and herbs, slowly baked in a flavorful marinara sauce. Prepared in a Dutch oven, these comforting rolls are perfect for a hearty family meal, served warm and garnished with fresh dill and creamy Greek yogurt.

Ingredients

Vegetables & Herbs

  • 2 heads green cabbage
  • ½ onion, diced
  • ¼ cup flat leaf parsley, chopped
  • 2 cloves garlic, grated
  • Fresh dill, to taste

Meat & Dairy

  • 1 lb grass-fed ground beef
  • Greek yogurt, to taste (for serving)

Grains & Staples

  • ¾ cup jasmine rice (dry)
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 28 oz marinara sauce

Instructions

  1. Prepare the cabbage: Fill a large pot or two with water and bring to a boil. Add a pinch of salt, then carefully lower a whole head of cabbage into the boiling water. Boil for 10 to 15 minutes, until the outer leaves become bright green and are tender enough to pull apart. Use two pots at once if available, or one after the other.
  2. Make the filling: While the cabbage boils, rinse and drain the jasmine rice, then place it in a large mixing bowl. Add diced onion, chopped parsley, grated garlic, ground beef, tomato paste, sea salt, and black pepper. Use your hands to thoroughly combine all ingredients into a uniform mixture.
  3. Prepare cabbage leaves: Drain the boiled cabbage and let it cool enough to handle safely. As the leaves loosen naturally after boiling, gently separate the outer leaves one at a time. If the thick rib at the base of each leaf feels tough, trim it with kitchen scissors or a knife to make rolling easier. Reserve the larger outer leaves for rolling the filling and set aside smaller inner leaves for lining the pot or other uses.
  4. Assemble the rolls: Place 1 to 2 tablespoons of the beef mixture onto each cabbage leaf (adjusting based on leaf size). Starting from the leafy end, roll toward the stem while tucking in the sides snugly to encase the filling. Place each roll seam side down in the pot to keep them intact during cooking.
  5. Layer and add sauce: Line the bottom of your Dutch oven with two cabbage leaves. Arrange the cabbage rolls seam side down on top of the lining. Pour the marinara sauce evenly over all the rolls, coating them well.
  6. Bake: Cover the Dutch oven with its lid and bake in a preheated oven at 350°F (175°C) for 1 hour to 1 hour and 15 minutes, until the rolls are cooked through and tender.
  7. Serve: Remove from oven and serve warm. Garnish with fresh dill and a spoonful of Greek yogurt on top for a creamy, tangy finish.

Notes

  • Trimming the cabbage leaf ribs makes rolling easier and prevents tearing.
  • Using two pots to boil cabbage speeds up the preparation but is not required.
  • The smaller inner cabbage leaves can be saved for lining the pot or used in salads.
  • Cooking times may vary slightly depending on your oven; check tenderness before serving.
  • Greek yogurt adds a nice creamy contrast but can be omitted for a dairy-free option.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Eastern European

Find it online: https://recipekind.com/easy-stuffed-cabbage-rolls-in-a-dutch-oven-recipe/