Instant Pot Cabbage Rolls
Instant Pot Cabbage Rolls are stuffed with a ground lamb or beef and rice mixture, then pressure cooked in a flavorful garlic, mint and tomato sauce.
Servings: 20 cabbage rolls
Calories: 82kcal
Equipment
- pressure cooker
Ingredients
- 1 large cabbage
- 1 onion, halved
- 1 teaspoon salt
Stuffing
- 1 lb ground lamb or beef
- ¾ cup uncooked white rice
- 3 teaspoon allspice
- ⅓ cup water
Sauce
- 1 cup water
- 1 large can tomato sauce (26 oz)
- 2 tablespoon pomegranate molasses *see notes
- 4 cloves garlic, crushed
- 2 tablespoon dried mint
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Set the Instant Pot to saute on high. Add 10 cups of water and 1 halved onion. Cut out the thick center of the cabbage and add to the water. When the water gets hot, set the timer for 20 minutes. Turn the cabbage over halfway through so all sides are parboiled evenly. Remove the cabbage and discard the water/onion.
- While the cabbage cools, combine all stuffing ingredients and mix well.
- Peel off the leaves of the cabbage. Cut away the thick portion of the vein. Slice larger leaves in half. Fill with 2-4 tablespoons of meat stuffing, depending on how large the leaves are. Roll the leaves tightly like a cigar.
- Add 1 cup of water to the Instant Pot. Place the stuffed cabbage rolls in the pot with the larger rolls at the bottom and smaller ones on top, packing them in tightly. Stack in the same direction to create as many layers as needed.
- Combine all sauce ingredients and pour over the cabbage rolls. Add a little more water if needed to mostly cover the cabbage. Seal the lid and set to pressure cook on high for 10 minutes.
- Naturally release the pressure for 10 minutes, then quickly release the remaining pressure. Remove the lid and let the cabbage sit in the sauce for 5 minutes before serving. Remove cabbage rolls carefully with rubber-tipped tongs and serve with additional sauce.
Notes
Pomegranate molasses gives the sauce a subtly sweet taste. You can make it homemade or find it in the ethnic food section of grocery stores. If it isn't readily available near you, it can be found online.
Tip: Layer ripped leaves on top each other and use them together. Ripped leaves are inevitable, but they don't need to go to waste!
Adding an onion to the water to parboil the cabbage is said to limit the gastric effet that cabbage causes.
*nutritional information is for cabbage rolls made with lamb and will change with the use of beef
Nutrition
Serving: 1cabbage roll | Calories: 82kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
