Instant Pot Stuffed Cabbage Rolls Food

INSTANT POT® CABBAGE ROLL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
• Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

INSTANT POT® BASIC CABBAGE ROLLS

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.

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Fill the pressure cooking pot halfway with water. Select Sauté and bring to a boil. Add the cabbage to the boiling water. Cook for 5 minutes, turning, until the outer leaves are softened. Drain.
• Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.
• In a large bowl, use your clean hands or a wooden spoon to mix together theground beef, onion, rice, garlic, egg, salt, and pepper until well blended.
• Lay the cabbage leaves on a work surface with the stem end nearest you. Divide the filling among the 12 leaves, placing it at the bottom of each leaf. Fold the sides in and roll the leaf around the filling, burrito style. Fasten the rolls with toothpicks if needed.
• Select Sauté and add the vegetable oil to the cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for 1 minute more.
• Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.
• Gently put the cabbage rolls directly into the sauce in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure releasenaturally for 20 minutes and finish with a quick pressure release. When the valvedrops, carefully remove the lid. Use a slotted spoon to transfer the cabbage rolls to a serving platter.
• In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and bring the sauce to a boil, stirring constantly until the sauce thickens. Spoon the sauce over the cabbage rolls before serving.

INSTANT POT CABBAGE ROLL SOUP

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up*. Brown for about 5 minutes and then drain off any excess grease and discard. Add in the onion, Worcestershire, paprika, garlic powder, salt and pepper. Cook the onion for about 3 minutes.
• Pour in the broth and scrape the bottom of the pot. Dump in the tomatoes, tomato sauce, tomato paste, allspice, rice and cabbage.
• Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 4 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Stir the soup. Salt and pepper to taste.
• Ladle into bowls and serve. You can top with grated mozzarella cheese if desired.

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Pour in 1.5 cup of water in your pressure cooker and put in the steamer rack. Wash the cabbage and cut off some of the bottom part (more is better). This will cause the outer leaves to loosen so you can easily remove them after steaming. Put the cabbage in and close with a lid. Press MANUAL or PRESSURE COOK and set time to 0 minutes. It will take about 8-10 minutes for the pot to come to pressure.
• Meanwhile: In a mixing bowl, mix well rice, parsley, salt, black pepper, garlic powder, onion powder, ground cinnamon, dried oregano, egg and ground meat.
• When the cabbage is ready, manually release the pressure. When the pin drops, remove the lid and take out the cabbage (the rack handles are pretty useful here but make sure to hold them with kitchen towel not to burn yourself). Put it onto a chopping board and let cool slightly until you are able to handle the heat. The leaves will come off easily.
• Some leaves may be too large or have hard parts so trim these. Also cut off the end of the thick stem. Place about 1 scoop of meat onto the leave and roll about two times before you tuck in both sides and finish off rolling. Set aside and continue until you have used up all the meat mixture.
• In instant pot, combine 2 cups of water with 1.5 cups of tomato passata and oregano. Put the cabbage rolls in and when you fill the bottom, place the rest on top of them.
• Close the lid. Lock it into its position. Press MANUAL or PRESSURE COOK and set timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.
• Enjoy!

STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 baking pan with cooking spray. Set aside.
• In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
• To prepare the sauce: Heat oil over medium high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce and seasonings and simmer for 10 minutes. Remove from heat and set aside.
• To prepare the stuffing: In a large bowl, combine the beef, rice, egg and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
• Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
• Place the stuffed cabbage rolls into the pan, seam sides down and top with the additional sauce.
• Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.

CROCK POT STUFFED CABBAGE ROLLS

Steps:

• Place the head of cabbage in a microwave-safe dish. Microwave the cabbage on high for about 14 minutes. When the cabbage is cool enough to handle, peel off the leaves.
• Fry the salt pork or bacon pieces and set aside.
• Combine beef, pork, egg, milk, onion, rice , salt, and pepper; mix well. Place 1/4 cup meat mixture onto a cabbage leaf. Roll it up burrito-style and put it into the crock pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.
• In a small bowl, combine tomato sauce, lemon juice, brown sugar , and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings. Cook on low 7 to 9 hours, or on high for 4 to 5 hours.