Instant Pot Cabbage Roll Casserole Food
INSTANT POT® CABBAGE ROLL CASSEROLE
This Instant Pot® cabbage roll casserole is a variation of my "tried and true" stuffed peppers recipe. Serve with additional cooked rice, if desired.
Provided by hrsping
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 32.4 g, Cholesterol 72.6 mg, Fat 14.1 g, Fiber 6 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 1073.4 mg, Sugar 11.5 g
INSTANT POT CABBAGE ROLL CASSEROLE
A super easy and fast way to have the flavors of cabbage rolls for dinner tonight.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 45m
Number Of Ingredients 12
Steps:
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up. Add in the onion, salt, pepper and garlic powder. Brown the beef for about 5 minutes. Drain off any excess grease. Turn off the saute setting. Scrape off the bottom of the Instant Pot with a wooden spoon. Add in half the broth.
- Layer the cabbage on top of the beef. Then sprinkle the rice on top of the cabbage. Pour the rest of the broth over the top of the rice. Then dump the tomatoes and tomato sauce evenly over the top of the rice.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the cheddar and salt and pepper to taste.
- Scoop onto plates and enjoy!
Nutrition Facts : Calories 259 calories, Sugar 4.9 g, Sodium 607.7 mg, Fat 7 g, SaturatedFat 3.6 g, TransFat 0.2 g, Carbohydrate 29.4 g, Fiber 2.8 g, Protein 19.4 g, Cholesterol 48 mg
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
SLOW COOKER CABBAGE ROLL CASSEROLE
Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don't like rice in my cabbage rolls.
Provided by Parsley
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spary crock pot with nonstick cooking spray.
- Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
- Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
- Pour the diced tomatoes over top.
- Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
- Cover and cook on low for about 8 hours or on high for about 4 hours.
- When done, remove lid and stir to mix well.
Nutrition Facts : Calories 199.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 52.2, Sodium 542.8, Carbohydrate 20, Fiber 6.1, Sugar 11.6, Protein 18.8
CROCK POT CABBAGE ROLL CASSEROLE
Make and share this Crock Pot Cabbage Roll Casserole recipe from Food.com.
Provided by Diana Adcock
Categories Rice
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown together the beef, onion, garlic, salt and pepper.
- Cook to done.
- Drain.
- Add to this the tomato sauce, 1/2 can of soup and mix well.
- Add the rice and water and mix well.
- In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
- Repeat.
- Mix together the remaining soup and tomato juice.
- Slowly pour over mixture in crock.
- Cook on high for 4-6 hours, or low for 8-10 hours.
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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).
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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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- Then place your whole de-cored cabbage into a big pot and fill it with water about 3/4 of the way and put it on the stove to boil for about 7-8 mins. (you can also do this in your instant pot by pouring about 1.5C of water in the pot place your cabbage on the steamer rack. Close the lid press manuel (or pressure cook) and set time to 0. It will take about 8 mins to come to pressure.
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