In a bowl, combine crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, beef broth, salt, and pepper.
Stir well and set aside.
Step 5: Cook in the Instant Dutch Oven
Set the Instant Dutch Oven to sauté mode and add a drizzle of oil.
Pour a thin layer of sauce at the bottom.
Arrange the stuffed cabbage rolls seam-side down in a single layer.
Pour the remaining sauce over the rolls, ensuring they are covered.
Cover with the lid and set to slow cook (low) for 6 hours or high for 3 hours.
(Shortcut: If you’re in a hurry, use the bake function at 325°F for 90 minutes instead!)
Serving Suggestions
✔️ With Mashed Potatoes – Perfect for soaking up the delicious sauce. ✔️ With Crusty Bread – To scoop up every last drop. ✔️ With Sour Cream – Adds a creamy, tangy contrast to the tomato sauce.
(Pro Tip: Leftovers taste even better the next day as the flavors meld!)
How to Store & Freeze Stuffed Cabbage Rolls
Refrigerate: Store in an airtight container for up to 4 days. Freeze: Place in a freezer-safe dish, cover with sauce, and freeze for up to 3 months. Reheat: Thaw overnight and warm in the oven at 350°F for 20 minutes.
Final Thoughts
This easy, quick, and delicious Instant Dutch Oven Stuffed Cabbage Rolls recipe is perfect for busy weeknights, meal prep, or comforting family dinners. It cuts down on prep time while keeping the traditional flavors everyone loves.
✅ No long simmering required ✅ Minimal effort, maximum flavor ✅ Guaranteed to please the whole family
Give this simplified version a try, and let me know how it turns out in the comments! 🍽️✨
