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

Bren

Gallery

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.

    Advertisement
  • 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

316 calories; protein 22.3g; carbohydrates 42.2g; fat 8.8g; cholesterol 49.8mg; sodium 2253.4mg. Full Nutrition
Advertisement

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2019
I made this as written. It was delicious! Thank you for sharing! Reminds me of being a kid and my grandmother making stuffed cabbage with it simmering on the stove for hours. Read More
(4)

Most helpful critical review

Rating: 3 stars
03/03/2020
Although the recipe is quite nice, the prep and cook times need to be updated. Read More
(1)
26 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/16/2019
I've made this three times now and keep getting requests to make it again. I used to buy the ready-made frozen ones, but my family won't even consider those, now! This recipe is wonderful!!! Read More
(4)
Rating: 5 stars
12/10/2019
I made this as written. It was delicious! Thank you for sharing! Reminds me of being a kid and my grandmother making stuffed cabbage with it simmering on the stove for hours. Read More
(4)
Rating: 5 stars
10/28/2019
The instructions are easy and it tasted delicious! We will definitely be making this again! Read More
(3)
Advertisement
Rating: 5 stars
10/16/2019
No changes and, yes, will definitely make it again. Read More
(2)
Rating: 5 stars
11/23/2019
This makes a LOT of cabbage rolls. Next time, though, I will soften cabbage on stove top, and use a little less tomato sauce. Otherwise: easy and delicious! Read More
(2)
Rating: 4 stars
10/18/2020
My Mom use to make cabbage rolls in an old stove top pressure cooker. I know she would have loved this. I did use 1 pound each of ground beef and veal. and made the sauce a little larger by adding a can of diced tomatoes. I would not recommend putting the cabbage in the cooker to soften the cabbage, it didn't work out for me. I had to run to the store and buy another head.. well to be honest my wife did, but it was great and reminded me of my moms!! Read More
(2)
Advertisement
Rating: 5 stars
12/31/2019
Had originally planned on making these my usual way on the stove but decided to give my InstaPot a try. Only thing different was the rice wasn t cooked prior and it called for 2 cans of tomato sauce. I only had one so I used a jar of pasta sauce. Turned out delicious!! Best part was how easy it was to steam that cabbage and peel the leaves off! Read More
(1)
Rating: 3 stars
03/03/2020
Although the recipe is quite nice, the prep and cook times need to be updated. Read More
(1)
Rating: 5 stars
11/20/2019
I loved the fact that the rice was uncooked but so tender when the product was finished. Very Delicious! Read More
(1)
Advertisement