Instant Pot Stuffed Cabbage Rolls

Beef, Poultry, Pressure Cooker

Prep Time: 1 hr Cook Time: 20 mins Servings: Servings: 8 Source:

Ingredients

1 cup Water

1 med Head of Cabbage, core removed


Meat Filling:

1 1/2 lbs Ground Beef or Ground Turkey (can also use part ground sausage)

1 lg Egg

1 tsp Kosher Salt

1/2 tsp Pepper

1/4 cup Grated Carrot

1/4 cup Grated Onion

1/4 cup Grated Celery

2 cloves Garlic, pressed

1/4 tsp Thyme Leaves (or 1/8 tsp ground)

1 tsp Italian Seasoning

1 tsp Garlic Powder

1 cup Cooked Rice

Tomato Sauce

2 Tbsp Olive Oil

2 Tbsp Butter, unsalted

Remaining Cabbage, chopped

1 1/2 Onions, chopped

1 (14 oz) can Crushed Tomatoes

1 (14 oz) can Tomato Sauce

1 tsp Beef Bouillon

1 Tbsp Balsamic Vinegar

1 tsp Worcestershire Sauce

1 cup Water

Directions

Soften the Cabbage:
Place the trivet and 1 cup of water in the stainless liner of the pressure cooker. Then place the cored cabbage on the trivet, cored side down.

Cook at High pressure for 6 to 8 minutes, depending on the size of the cabbage. Then do a quick release.

Remove the cabbage to a plate and set aside. Empty the inner pot and dry it.

Make the Meat Filling:
In a large mixing bowl, add the meat, egg, salt, pepper, carrot, onion, celery, garlic, Thyme, Italian Seasoning, and garlic powder. Mix well to combine.

Mix in the cooled cooked rice. Set mixture aside.

Make the Cabbage Rolls:
Remove the outer leaves of the cabbage and fill each one with about 2-3 Tbsp of the meat filling. Fold the sides over the meat, then the other two ends over to create a sealed cabbage roll. Secure with a toothpick, if necessary. Make as many rolls as you can until the filling is used up. Set the rolls aside.

Chop the remaining cabbage into 1/2" pieces and set aside.

Turn on the sauté setting. Add the olive oil, butter, chopped cabbage, and onion. Cook, stirring occasionally, until the cabbage and onion are soften. Turn off the sauté function and remove the mixture to a large bowl.

Add the crushed tomatoes, tomato sauce, bouillon, balsamic vinegar, and Worcestershire to the chopped cabbage/onion mixture. Mix well.

Add the cup of water to the pot. Place the trivet in the pot.

Place a layer of the cabbage rolls on the trivet. Cover with a couple cups of the sauce mixture.

Add another layer of cabbage rolls, and another layer of sauce. Repeat if there is any left, ending with the sauce.

Close the lid and seal it. Then press the Pressure Cook/Manual button, then the +/- button and select 20 minutes. High pressure. It will take several minutes for the pot to get to pressure.

When the cook time is done, let the pot sit and naturally release for 15 minutes. Then turn the steam release knob to the Venting position to release the remaining pressure. When the pin in the lid drops back down, open the lid.

Serve these delicious cabbage rolls directly from the pot, or transfer to a platter.

Nutrition

Calories: 335 kcal