Instant Pot Basic Cabbage Rolls Food
INSTANT POT® BASIC CABBAGE ROLLS
Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
- Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
- Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
- Drain rice and add to the bowl with the meat mixture.
- Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
- Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g
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- Pour 1½ cups of water into a multi-functional pressure cooker such as Instant Pot®. Insert the trivet.
- Remove tough outer leaves and core from the cabbage. Place the cabbage, core-side down, on the trivet.
- Close and lock the lid, and set vent to "Sealing". Select the "Manual" function according to the manufacturer's instructions.
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- Cover rice with a cup of water in a small pot and cook for 7 minutes on medium. Rinse, drain and set aside (rice will be undercooked).
- Pour 2 cups of water into instant pot and put in the steamer rack. Cut out the core from the head of the cabbage. This will cause the outer leaves to loosen so you can easily remove them after steaming. Put the cabbage core side down in the pressure cooker and lock the lid. Select pressure cook mode for 3 minutes.
- Meanwhile, make the tomato sauce. Heat oil in the skillet and add the onions. Season with salt and pepper. Cook until the onions soften up, add garlic and carrots and cook for about 10 minutes. Add the tomato passata, bay leaf and brig to boil. Cook for 5 minutes.
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