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This recipe for traditional Polish cabbage rolls made in the Instant Pot® shaves a couple hours off the wait time for this amazing entree.


Recipe Summary

55 mins
20 mins
2 hrs
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Core cabbage from the bottom, being careful not to split the head, to keep leaves whole.

  • Fill a large pot halfway with water and bring to a boil. Carefully submerge the cored cabbage into the water, cover, and boil for 8 minutes.

  • Carefully remove cabbage from water. Use tongs and a spatula to gently separate outer leaves and lay them on a clean plate. Continue removing leaves; when leaves resist removal, return cabbage head to boiling water. Cook another 6 to 8 minutes. Repeat procedure until leaves are less than 4 inches in size. Chop remaining cabbage and set aside. Drain water from the pot and return it to the stove.

  • Add butter to the pot and heat over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add ketchup, vinegar, garlic, Worcestershire sauce, thyme, marjoram, onion powder, and salt. Bring to a light boil, about 3 minutes. Add diced tomatoes. Cover and simmer sauce until needed.

  • Combine ground beef, 1 cup cooked white rice, eggs, black pepper, and garlic powder in a bowl. Use hands to mix filling well.

  • Place a rack inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water.

  • Meanwhile, assemble cabbage rolls on a clean cutting board. Lay 1 cabbage leave with stem facing you and outer surface of leaf facing down. For larger leaves, place 2 tablespoons meat filling on the leaf. Roll up to center first, tuck in left and right sides, and continue rolling to completely enclose filling. Place rolls, seam-side down, in a single layer on the rack in the Instant Pot®. Cover layer with 1/2 to 1 cup of sauce. Create another layer of rolls and cover with sauce. Repeat to within 1 inch of the top of the Instant Pot®; if you have excess rolls, cook another batch separately.

  • Close and lock the lid. Set the vent to sealing and select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Carefully remove rolls from the pot using tongs and transfer to a casserole dish. Cover with aluminum foil. Remove wire rack from pot. Turn Instant Pot® to saute mode.

  • Stir cornstarch and water together in a bowl. Stir mixture into the sauce using a spatula; keep stirring until sauce has thickened, 5 to 7 minutes. Pour sauce over rolls in the casserole dish and serve hot.

Cook's Notes:

You can substitute 1/2 pound ground pork or veal for 1/2 pound of beef.

You can use 1 to 2 drops of Doterra(R) brand marjoram oil for dried marjoram (but do not use other essential oil brands).

For a thicker sauce, add another tablespoon of cornstarch mixed with 2 tablespoons water.

Nutrition Facts

373 calories; protein 24.1g; carbohydrates 32.7g; fat 16.4g; cholesterol 112.7mg; sodium 370.9mg. Full Nutrition