This recipe for Classic Cabbage Rolls has Instant Pot cooking directions and helpful hints for easy preparation and tasty ingredients. You’ll be surprised how much more convenient these are to prepare.
18 cabbage leaves from 1 head
1 1/2 pounds ground meat, (beef, pork or a mixture of both)
1/4 cup onion, chopped fine
1/4 cup green pepper, chopped fine
1/4 cup celery, chopped fine
1/2 cup cabbage, chopped fine
2 cloves garlic, pressed
1 1/2 cups cooked white or brown rice
1/2 cup breadcrumbs
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper, or to taste
1 15-ounce can stewed tomatoes, processed in food processor
1 8-ounce can tomato sauce
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 teaspoon salt
pepper to taste
1/4 cup water
Carefully peel 18 leaves from cabbage head after removing its core.
Mix together ground meat, chopped vegetables, rice, breadcrumbs, egg, and seasonings together in a bowl.
Divide evenly into 9 balls and place onto two or more cabbage leaves.
Roll up one end over meat, then the two sides in, then all the way up to the top, no need for toothpicks to hold rolls together.
Place rolls on the rack inside the Instant Pot.
Make the sauce by combining the ingredients into a bowl, stir and pour over the cabbage rolls.
Close the lid of the Instant Pot, seal with valve pointed to the sealed position, push the manual button, and set the pot on high pressure for 18 minutes.
After the pressure is reduced when the cabbage rolls are cooked, you can serve immediately or keep them warm until ready to eat.
Oven baking instructions are, bake in a covered oven-safe dish in a 350-degree oven for about an hour until meat is done.
For stovetop cooking method, cook in a heavy pot, covered on medium to medium-low heat for about 40 minutes or until meat is done. Check often to see if extra water is needed during cooking.
Make ahead or double the recipe to store in the freezer for future meals.