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Easy Stuffed Cabbage Rolls Recipe (Dutch Oven) Recipe

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4.1 from 4 reviews

Delicious and comforting Easy Stuffed Cabbage Rolls made with a savory mixture of ground beef, rice, and aromatic herbs, all baked to perfection in a rich marinara sauce using a Dutch oven. This classic dish combines tender cabbage leaves wrapped around a flavorful filling and topped with fresh dill and creamy Greek yogurt for a perfect family meal.

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

Ingredients

Cabbage Rolls

  • 2 heads Green Cabbage
  • 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

Sauce and Garnish

  • 28 oz Marinara Sauce
  • Fresh Dill (to taste)
  • Greek Yogurt (to taste)

Instructions

  1. Boil the Cabbage: Fill a large pot or two pots with water and bring to a boil. Add a pinch of salt, then carefully submerge a whole head of cabbage. Boil for 10 to 15 minutes until the outer leaves are bright green and tender enough to separate. Use two pots to save time if possible.
  2. Prepare the Filling: While the cabbage boils, rinse and drain the jasmine rice, add to a large bowl with diced onion, chopped parsley, grated garlic, ground beef, tomato paste, sea salt, and black pepper. Mix thoroughly using your hands until well combined.
  3. Separate and Trim Leaves: Drain the cabbage and let cool until safe to handle. Peel apart the outer leaves gently. Trim the thick rib at the base of each leaf with scissors or a knife to make rolling easier, saving smaller inner leaves for lining or other uses.
  4. Fill and Roll the Cabbage: Place 1-2 tablespoons of the meat and rice mixture on each cabbage leaf, starting at the leafy end. Roll toward the stem, tucking the sides in snugly to secure the filling. Place rolls seam side down in the preparation pot.
  5. Line the Dutch Oven: Line the bottom of a Dutch oven with two cabbage leaves to prevent sticking. Arrange the cabbage rolls seam side down on top of the leaves in the pot.
  6. Add Sauce and Bake: Pour the marinara sauce evenly over the cabbage rolls. Cover the Dutch oven with its lid and bake in a preheated oven at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until the rolls are cooked through and tender.
  7. Serve and Garnish: Serve the cabbage rolls warm, garnished with fresh dill and a spoonful of Greek yogurt on top for added creaminess and flavor.

Notes

  • Use two pots to boil cabbage heads simultaneously to save time.
  • Trimming the thick ribs on cabbage leaves helps in rolling and prevents tearing.
  • Do not overfill the rolls; smaller rolls cook more evenly and hold together better.
  • Leftover smaller inner cabbage leaves can be used to line the Dutch oven or in salads.
  • Greek yogurt adds a nice creamy contrast but can be omitted or substituted with sour cream if desired.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American with Eastern European influences

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