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


Recipe Summary

15 mins
50 mins
10 mins
1 hr 15 mins
1 9x13-inch casserole


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


Instructions Checklist
  • 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.

Cook's Notes:

You can use beef broth instead of chicken broth, if preferred.

Stovetop instructions: Saute turkey and onion over medium heat, 5 to 7 minutes. Drain fat. Add ingredients in step 2; bring to a boil. Reduce heat, cover, and simmer until rice is cooked through, 18 to 20 minutes. Preheat the oven as in step 4, then follow instructions in steps 6 through 8.

Nutrition Facts

347 calories; protein 23.4g; carbohydrates 32.4g; fat 14.1g; cholesterol 72.6mg; sodium 1073.4mg. Full Nutrition