Pour in 1.5 cups of water in your pressure cooker and put in the steamer rack. Wash the cabbage and cut off some of the bottom parts (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 the 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 a 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 cabbage leaf 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 the timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.
Enjoy!
Notes
I make this with any kind of leftover rice – either long or short or medium-grain will work just fine.
Black pepper – I like adding a good amount of black pepper – about ¼ teaspoon. If not sure, start with ⅛ teaspoon and adjust the next time you will be making these.
Ground meat – feel free to use any type of meat you prefer. I used a mix of beef and pork.
Tomato passata is Italian pureed tomatoes. Some brands call it also tomato puree. It is NOT the concentrated tomato puree that is very thick and you usually use only a little bit of it. It has to be liquidy. You can use also plum tomatoes (blended in a food processor or blender) but I find this has a better taste.
This recipe was developed for a 6-quart/6-liter instant pot. Using other pressure cooker or different size may lead to slightly different results, especially when it comes to time.
The overall time does not include the time needed for the pot to come to pressure nor the time needed to release it. Count with an extra 15 minutes.
Please, read the full post for more detailed information and useful tips.
Course: Dinner, Lunch
Cuisine: American
Keyword: Cabbage Rolls, Instant Pot Recipes, Stuffed Cabbage Rolls
Nutrition Facts
Instant Pot Stuffed Cabbage Rolls
Serving Size
1 roll
Amount per Serving
Calories
171
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Cholesterol
49
mg
16
%
Sodium
402
mg
17
%
Potassium
325
mg
9
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
357
IU
7
%
Vitamin C
6
mg
7
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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