Marianne Martinez
Instant Pot Stuffed Cabbage Rolls are easier to make than on the stovetop. The recipe calls for a mixture of ground beef and pork, long-grain white rice, and tomato sauce. The rolls are then cooked in the Instant Pot. An alternative method is to cook the stuffed cabbage in a Dutch oven, covering the top of the rolls with leftover cooked cabbage leaves to prevent drying out, and then covering with a lid.
| Characteristics | Values |
|---|---|
| Cookware | Instant Pot, Dutch oven, skillet, slow cooker, pressure cooker |
| Ingredients | Cabbage, ground beef, pork, rice, onion, egg, tomato sauce, Worcestershire sauce, Italian sausage, Crisco, bay leaves, potatoes, carrots, beef broth, beer, garlic, pickling spices |
| Recipe Yield | 15 cabbage rolls |
| Calories | 448kcal |
| Carbohydrates | 21g |
| Protein | 38g |
| Fat | 23g |
| Saturated Fat | 9g |
| Polyunsaturated Fat | 11g |
| Cholesterol | 147mg |
| Sodium | 725mg |
| Fiber | 2g |
| Sugar | 8g |
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What You'll Learn
Instant Pot stuffed cabbage rolls recipe
Ingredients
- Ground beef
- White rice
- Tomato sauce
- Cabbage
- Cornstarch
- Cold water
You can also add ground pork, leftover cooked rice, and spices to taste.
Method
- Soften the cabbage leaves by steaming them in the Instant Pot.
- Prepare the filling by mixing ground beef, rice, and any desired spices.
- Roll the filling in the softened cabbage leaves.
- Layer the stuffed cabbage rolls in the Instant Pot with the seam of the roll facing down.
- Pour tomato sauce over the layer of stuffed cabbage.
- Add another layer of chopped cabbage and onions.
- Repeat the layers until you reach the maximum fill line of your Instant Pot.
- Secure the lid and cook on high pressure for 18 minutes.
- After cooking, let the pressure release naturally for 20 minutes, then finish with a quick pressure release.
- Carefully remove the lid and transfer the cabbage rolls to a serving platter.
- Thicken the sauce with a cornstarch and cold water slurry, if desired.
- Spoon the sauce over the cabbage rolls before serving.
Tips
- You can substitute ground beef for ground pork or use a combination of both.
- Any type of rice can be used, including leftover cooked rice.
- The Instant Pot method is much easier than stovetop cooking and eliminates the need to boil the cabbage separately.
- Be sure not to overfill your Instant Pot.
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How to make the filling
To make the filling for stuffed cabbage rolls, you'll need a mixture of ground beef and rice, along with some additional ingredients for flavour. Here's a step-by-step guide:
Ingredients
- Ground beef
- Rice (white rice, preferably long-grain, but you can use any type, including leftover cooked rice)
- Onion, chopped
- Egg
- Condensed tomato soup or tomato sauce
- Salt and pepper (optional)
- Other possible ingredients include ground pork, Italian sausage, and Worcestershire sauce.
Instructions
- Cook the rice. The recommended method is to use a small cooking pot and follow the instructions for your specific type of rice. For Basmati rice, add it to twice its volume of boiling water (with a dash of cooking oil to prevent sticking) in a small cooking pot. When the water boils again, cover the pot, simmer on very low heat for 12 minutes, then let it sit off the burner for 18 minutes without removing the lid.
- Boil the cabbage leaves that will be used for rolling.
- Chop the onion. You will need about 1 cup of onion for the filling.
- Beat an egg. The egg will give the filling moisture and help hold the mixture together.
- Combine the ground beef, cooked rice, chopped onion, beaten egg, and tomato soup or sauce in a large bowl. You can also add salt and pepper to taste.
- Mix the ingredients thoroughly until they are well combined.
Now you're ready to start assembling your stuffed cabbage rolls! Spoon about 2 tablespoons of the beef mixture onto each cabbage leaf, roll it up, and secure the ends to prevent the filling from falling out. Repeat until you've used up all your filling.
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How to roll the cabbage leaves
To make stuffed cabbage rolls, you'll need tender cabbage leaves. One way to achieve this is by boiling them in salted water. Cut about half an inch off the head of the cabbage, and the leaves will fall off as they cook. Boil the cabbage for about 2 minutes, then peel off the softened leaves. Place the remaining head back into the boiling water and repeat until all the leaves are removed.
Another method is to freeze the cabbage overnight. Simply put the head of cabbage in a plastic bag and leave it to freeze. The next day, take it out and let it defrost—the leaves will come right off.
Once you have your leaves, you can start rolling. Remove any tough stems from the leaves. Take a cabbage leaf and spoon about 2 tablespoons of your chosen filling onto it. Bring one end of the leaf over the mixture and roll, tucking in the ends to prevent the filling from falling out. Repeat with the remaining leaves and filling.
Place the rolls in a casserole dish or pan, seam-side down. Pour your chosen sauce over the cabbage rolls, cover tightly with foil, and bake.
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What to serve with the dish
Stuffed cabbage cooked in a corned lidded pot is a versatile dish that can be served with a variety of sides to enhance the meal. Here are some ideas for what to serve with this delicious dish:
Traditional Sides
In Austria and Eastern Europe, traditional sides to serve with stuffed cabbage include semolina or potato dumplings, boiled potatoes with beans, mashed potatoes, or polenta. These options provide a hearty and comforting accompaniment to the stuffed cabbage.
Starch Sides
Starchy sides such as rice, roasted sweet potatoes, or regular boiled potatoes are also great choices to serve with stuffed cabbage. These options can help to round out the meal and make it more filling.
Vegetable Sides
To add some extra vegetables to the plate, consider serving a simple side salad or roasted vegetables such as carrots. Sautéed cabbage with onion, butter, salt, and pepper is another tasty vegetable option that can be served as a side dish.
Bread Sides
Bread sides such as dinner rolls, buttermilk biscuits, or Irish soda bread can also complement the stuffed cabbage nicely. These options can add a crunchy texture and help to soak up any delicious sauces or juices from the dish.
Dessert
For a sweet finish to the meal, chocolate mousse with berries is a delightful choice that will satisfy any sweet tooth.
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Storing and reheating tips
While I could not find specific information on using a corned lidded pot for cooking stuffed cabbage, here is some general information on storing and reheating stuffed cabbage.
When storing leftover stuffed cabbage, it is important to follow proper procedures to maintain freshness and prevent contamination. Firstly, let the cabbage rolls cool to room temperature. Transfer the rolls to a shallow, airtight container to prevent them from absorbing odours and to maintain moisture levels. Make sure to store the cabbage rolls in the refrigerator within two hours of cooking to inhibit bacterial growth. They can be safely stored in the refrigerator for up to three to four days.
If you wish to store the stuffed cabbage for longer, freezing is a practical option. Before freezing, wrap each roll individually in plastic wrap or cling film to prevent freezer burn and seal in moisture. Then, place the wrapped rolls in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date to keep track of how long the rolls have been frozen. They can be safely frozen for up to three months.
When you are ready to reheat the frozen cabbage rolls, transfer them from the freezer to the refrigerator at least 24 hours before reheating to allow them to thaw gently. This slow thawing process prevents the formation of ice crystals and ensures even reheating.
To reheat, it is recommended to use the oven for the best results, ensuring even heat distribution by covering the rolls with foil. However, you can also use a microwave or a frying pan in a pinch. When reheating, ensure that the entire dish reaches 165°F to maintain food safety.
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Frequently asked questions
Yes, you can cook stuffed cabbage in a corned lidded pot. You can use an Instant Pot or a slow cooker.
You will need cabbage leaves, ground beef, rice, and condensed tomato soup. You can also add onion, egg, salt, and pepper.
First, cook the rice and boil the cabbage leaves. Then, fill the leaves with the beef mixture and roll them up tightly. Finally, place the rolls in the corned lidded pot, secure the lid, and cook at high pressure.
