Stuffed cabbage rolls are a timeless comfort food enjoyed by families across generations. While traditional recipes require hours of slow simmering, this Instant Dutch Oven method makes it easier than ever to prepare a quick, delicious, and foolproof version that will satisfy everyone at the table.
With tender cabbage leaves wrapped around a flavorful beef and rice filling, simmered in a rich tomato sauce, this recipe keeps all the traditional goodness while cutting down on prep time.
In this article, we’ll cover: ✔️ A quick history of stuffed cabbage rolls ✔️ Why the Instant Dutch Oven makes this recipe easier ✔️ A step-by-step guide to making them in under 90 minutes
Let’s dive in!
A Brief History of Stuffed Cabbage Rolls
Stuffed cabbage rolls are believed to have originated in Eastern Europe and the Middle East, evolving from ancient stuffed grape leaves (dolma). Over time, different cultures developed their own versions:
Poland (Golabki) – Typically filled with pork, beef, and rice, simmered in tomato sauce.
Russia (Golubtsi) – Often made with sour cream in the sauce for extra richness.
Jewish Holishkes – Sometimes sweetened with brown sugar or raisins.
Middle Eastern Malfouf – Uses lamb, cinnamon, and allspice for a fragrant twist.
While each version has its own special touch, one thing remains the same—this dish is a labor of love that brings families together.
Why Use an Instant Dutch Oven?
The Instant Dutch Oven makes preparing stuffed cabbage rolls much simpler compared to traditional methods. Here’s why:
✔️ Faster Cooking Time – No need for long stovetop simmering; the Instant Dutch Oven speeds up the process. ✔️ Even Heat Distribution – Ensures the cabbage rolls cook evenly without burning. ✔️ One-Pot Convenience – Less mess, fewer dishes, and all the flavors meld together beautifully.
Now, let’s get into the step-by-step recipe for the easiest and most delicious stuffed cabbage rolls you’ll ever make!
Instant Dutch Oven Stuffed Cabbage Rolls Recipe
Ingredients
For the Cabbage Rolls:
1 large green cabbage (leaves separated)
1 lb ground beef (or mix with pork)
½ cup cooked rice (saves time)
1 small onion, finely chopped
1 clove garlic, minced
1 egg
1 tsp salt
½ tsp black pepper
½ tsp paprika
For the Quick Sauce:
1 can (28 oz) crushed tomatoes
1 cup tomato sauce
1 tbsp brown sugar (optional, for a slight sweetness)
1 tsp Worcestershire sauce
½ cup beef broth
½ tsp salt
½ tsp pepper
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Remove 12 large cabbage leaves from the head.
Bring a pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened.
Set the leaves aside to cool.
(Shortcut: Freeze the cabbage overnight and thaw it the next day—this softens the leaves without boiling!)
Step 2: Make the Filling
In a bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until combined.
Do not overwork the mixture—just mix until it holds together.
Step 3: Assemble the Rolls
Lay a cabbage leaf flat and place 2 tablespoons of filling in the center.
Fold in the sides and roll tightly, tucking in the ends to seal.
