Instant Pot Stuffed Cabbage Rolls Recipes

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Pour in 1.5 cup of water in your pressure cooker and put in the steamer rack. Wash the cabbage and cut off some of the bottom part (more is better). This will cause the outer leaves to loosen so you can easily remove them after steaming. Put the cabbage in and close with a lid. Press MANUAL or PRESSURE COOK and set time to 0 minutes. It will take about 8-10 minutes for the pot to come to pressure.
• Meanwhile: In a mixing bowl, mix well rice, parsley, salt, black pepper, garlic powder, onion powder, ground cinnamon, dried oregano, egg and ground meat.
• When the cabbage is ready, manually release the pressure. When the pin drops, remove the lid and take out the cabbage (the rack handles are pretty useful here but make sure to hold them with kitchen towel not to burn yourself). Put it onto a chopping board and let cool slightly until you are able to handle the heat. The leaves will come off easily.
• Some leaves may be too large or have hard parts so trim these. Also cut off the end of the thick stem. Place about 1 scoop of meat onto the leave and roll about two times before you tuck in both sides and finish off rolling. Set aside and continue until you have used up all the meat mixture.
• In instant pot, combine 2 cups of water with 1.5 cups of tomato passata and oregano. Put the cabbage rolls in and when you fill the bottom, place the rest on top of them.
• Close the lid. Lock it into its position. Press MANUAL or PRESSURE COOK and set timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.
• Enjoy!

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Fill the pressure cooking pot halfway with water. Select Sauté and bring to a boil. Add the cabbage to the boiling water. Cook for 5 minutes, turning, until the outer leaves are softened. Drain.
• Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.
• In a large bowl, use your clean hands or a wooden spoon to mix together theground beef, onion, rice, garlic, egg, salt, and pepper until well blended.
• Lay the cabbage leaves on a work surface with the stem end nearest you. Divide the filling among the 12 leaves, placing it at the bottom of each leaf. Fold the sides in and roll the leaf around the filling, burrito style. Fasten the rolls with toothpicks if needed.
• Select Sauté and add the vegetable oil to the cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for 1 minute more.
• Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.
• Gently put the cabbage rolls directly into the sauce in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure releasenaturally for 20 minutes and finish with a quick pressure release. When the valvedrops, carefully remove the lid. Use a slotted spoon to transfer the cabbage rolls to a serving platter.
• In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and bring the sauce to a boil, stirring constantly until the sauce thickens. Spoon the sauce over the cabbage rolls before serving.

INSTANT POT® BASIC CABBAGE ROLLS

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.

PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS

Steps:

• Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.