You’ll love these one-pot Dutch oven stuffed cabbage rolls: tender cabbage leaves filled with a savory beef mixture and finished with a sweet-tangy tomato sauce. Make them on the stovetop or in the oven — ready in about an hour and perfect for weeknight dinners or entertaining.
Cabbage rolls — known in some traditions as golumpki or gołąbki — are a comforting dish with roots in Eastern European cuisine. They can be made bite-size as appetizers or larger as a hearty main course.
Ingredients for stuffed cabbage rolls
This Dutch oven recipe uses simple pantry staples you likely have on hand.
- Green cabbage – I recommend 1–2 heads so you have plenty of large outer leaves for uniform rolls.
- Lean ground beef – keeps the filling from becoming greasy.
- Olive oil – a small amount to prevent sticking.
- Two large eggs – lightly beaten to bind the filling.
- Bread crumbs – plain or panko for texture.
- One cup cooked white rice (optional) – adds bulk and stretches the filling.
- Diced yellow onion
- Diced green bell pepper
- Worcestershire sauce
- Dry mustard powder – a little adds depth of flavor.
- Garlic powder, salt and pepper
Ingredients for tomato sauce
I double the sauce because folks often want extra. This simple sweet-tangy sauce complements the savory filling.
Ketchup, brown sugar, Worcestershire sauce, dry mustard, and a pinch of salt.
Some people prefer tomato paste or marinara, but this ketchup-based topping is sweet, tangy, and nostalgic.
How to make stuffed cabbage rolls
Below is an overview of the method. This batch yields about 12–14 rolls when using large outer leaves. Start by softening the cabbage leaves so they are pliable for rolling.
How to soften a head of cabbage
The fastest method is microwave steaming: place the cabbage core-side down in a large microwave-safe bowl, pour in 1/2 cup water, cover, and microwave on high for 10 minutes. Let it rest until cool enough to handle, then peel off the large outer leaves.
Alternatively, soften on the stovetop by heating a large pot of water until nearly boiling. Immerse the whole head for 3–5 minutes, then use tongs to loosen the leaves and set them aside to cool on paper towels.
How to make the beef filling for cabbage rolls
While the cabbage cools, mix the filling.
- In a large bowl, combine lean ground beef, diced onion, diced bell pepper, beaten eggs, bread crumbs, Worcestershire sauce, dry mustard, garlic powder, salt, and pepper. If using rice, mix in about 1 cup cooked white rice.
- Use clean hands or a spoon to mix until evenly combined, but avoid overworking the meat.
How to stuff cabbage leaves
When leaves are cool, trim the thick stem by cutting a small “V” at the base so the leaf rolls more easily. Place a generous spoonful of filling (about 1/3 to 1/4 cup) above the cut, fold the bottom “V” over the filling, tuck in the sides, and roll tightly. Place each roll seam-side down in a lightly oiled Dutch oven or baking dish.
- Arrange rolls snugly in the dish. Add 1 cup water to the pan — steam helps finish cooking and keeps the rolls moist.
- Cover and bake at 350ºF for 30–45 minutes, or simmer covered on the stovetop over medium-high heat, until the internal temperature reaches 160ºF.
- While the rolls cook, whisk the sauce: ketchup, Worcestershire sauce, brown sugar, dry mustard, and a pinch of salt.
- When the rolls are cooked through, remove the lid, drizzle the sauce over them, and return uncovered to the oven for about 15 minutes to thicken the glaze.
After the final bake, let the rolls rest a few minutes so the sauce sets. They’re ready to serve warm.
Make ahead
You can prepare the filling up to three days ahead and refrigerate it in an airtight container. When ready, steam the cabbage, assemble the rolls, and bake. Assembled but unbaked rolls can also be stored and baked later for convenient meals.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 weeks. Reheat refrigerated portions in the microwave or oven until warmed through. For frozen rolls, thaw to room temperature before reheating for best results.
What to serve with cabbage rolls
Cabbage rolls are a complete meal, but they pair well with mashed or scalloped potatoes, rice and beans, or a slice of cornbread for a hearty plate.
These Dutch oven stuffed cabbage rolls are easy to make, comforting, and even better as leftovers the next day.
Related recipes
- Southern Cornbread
- Meatloaf with Tomato Sauce
- Chicken Fried Steak
- Burgundy Mushrooms
- Roasted Cabbage Wedges with Parsnips
♥ If you try this recipe, please leave a comment and rating below — thank you!
Dutch Oven Stuffed Cabbage Rolls
Equipment
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Dutch oven or 9 x 13 baking dish
Ingredients
Filling Ingredients
- 1-2 heads green cabbage
- 2 lbs. lean ground beef
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 2 whole lightly beaten eggs
- 1½ cups bread crumbs
- 1 cup prepared white rice (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried mustard
- 1 tablespoon salt
- 1 tablespoon pepper
Sauce Ingredients
- 2 cups ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- ½ teaspoon ground dry mustard
- ½ teaspoon salt
Instructions
Prep Cabbage
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Remove any brown outer leaves.
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Place cabbage core down in a large microwavable bowl, add 1/2 cup water, cover, and microwave on high for 10 minutes. Allow to cool before removing the leaves.
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Preheat oven to 350º F.
Meat Filling Instructions
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In a large bowl, combine filling ingredients and mix until evenly distributed.
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Place 1/3–1/4 cup filling on each leaf, fold the trimmed “V” over the filling, tuck in sides, and roll. Place seam-side down in the baking dish.
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When all leaves are assembled, add 1 cup water to the dish, cover, and bake at 350ºF for 30–45 minutes until internal temperature reaches 160ºF.
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While they bake, whisk sauce ingredients together. Remove the lid, pour sauce over the rolls, and return uncovered for 15 minutes to thicken the sauce.
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Remove from oven and let rest 5 minutes before serving.
Notes
Buying two heads ensures you have plenty of large, pliable outer leaves; inner leaves can be smaller and slightly tougher.
Adding white rice:
If you add rice, cook it first, allow it to cool, then mix about 1 cup of cooked rice into the meat mixture before assembling the rolls.