Instant Pot Cabbage Recipes

INSTANT POT CABBAGE RECIPE

Instant Pot Cabbage Recipe image

Instant Pot butter cabbage comes out perfectly with just 3 ingredients. Buttered cabbage has never been easier to make than in your pressure cooker with some seasonings.

Provided by The Typical Mom

Number Of Ingredients 4

Ingredients

1 head cabbage (hard bottom stem removed as much as possible, cubed)
1 stick butter (1/2 cup)
3/4 c broth (vegetable, chicken or beef)
salt and pepper (to taste, just 1/4 tsp garlic salt is good too)

Steps:

Cut end off cabbage and cut into cubes approx 1.5"x1.5" squares.
Pour broth and put stick of butter into pot with cut cabbage on top.
Close lid and steam valve and set to high pressure for 4 minutes followed by a 2 minute natural release.
Then quickly release rest of pressure. Taste and season with salt and pepper as desired. Serve immediately for best results.

Nutrition Facts : ServingSize 2 g, Calories 38 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 417 mg, Fiber 4 g, Sugar 5 g

INSTANT POT CABBAGE

Instant Pot Cabbage image

Step-by-Step Guide on how to cook Instant Pot Cabbage! Quick and easy way to make tender-crisp Garlic Buttered Cabbage packed with flavors and nutrients. Tasty, budget-friendly, healthy vegetable side dish.

Provided by Amy + Jacky

Categories Side Dish

Time 25m

Number Of Ingredients 6

Ingredients

1 (~4lbs) cabbage (, cut into 8 wedges)
2 cups (500ml) unsalted chicken stock ((vegan substitute: vegetable stock))
8 (25g) garlic cloves (, crushed)
2 - 3 tablespoons (46g) unsalted butter ((vegan substitute: olive oil))
1 teaspoon (6.5g) fine salt
½ teaspoon (0.7g) dried thyme

Steps:

Cut Cabbage: Remove outer leaves and cut cabbage into 8 wedges. Rinse cabbage under cold water to remove any dirt.
Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot. Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges, and ensure they're all partially submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender), then Quick Release. Open the lid carefully.
Serve: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary. Amy + Jacky's Tip: If you want more tender cabbages, use "Saute" function to cook it some more.

Nutrition Facts : Calories 178 kcal, Carbohydrate 20 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 468 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

INSTANT POT® BASIC CABBAGE ROLLS

Instant Pot® Basic Cabbage Rolls image

Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.

Provided by Bren

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water
3 pounds head of savoy cabbage
½ cup uncooked long grain rice
½ cup water
⅓ pound ground beef
⅓ pound ground pork
⅓ pound ground veal
2 (28 ounce) cans tomato sauce (such as Hunt's®), divided
½ cup finely chopped onion
2 large cloves garlic, finely chopped
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon salt

Steps:

Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
Drain rice and add to the bowl with the meat mixture.
Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g

INSTANT POT® CABBAGE ROLL CASSEROLE

Instant Pot® Cabbage Roll Casserole image

This Instant Pot® cabbage roll casserole is a variation of my "tried and true" stuffed peppers recipe. Serve with additional cooked rice, if desired.

Provided by hrsping

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound ground turkey
⅔ cup chopped onion
1 large head cabbage, cut into 1-inch chunks
1 (28 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can chicken broth
¾ cup water
¾ cup uncooked long grain white rice
2 tablespoons Worcestershire sauce
1 ½ teaspoons dried basil, divided
½ teaspoon salt
½ teaspoon ground black pepper
2 cups shredded Cheddar cheese, divided
1 (15 ounce) can tomato sauce
1 teaspoon white sugar

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
Remove the Instant Pot® lid and stir in 1 cup of Cheddar cheese.
Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
Bake in the preheated oven until heated through, 25 to 30 minutes.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 32.4 g, Cholesterol 72.6 mg, Fat 14.1 g, Fiber 6 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 1073.4 mg, Sugar 11.5 g

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