Unstuffed Cabbage Rolls (Instant Pot, 35 Minutes)

I’ve never had cabbage rolls before so I have nothing to compare to, but I was absolutely in love with this recipe. It was so flavorful and comforting. Leah

These instant pot unstuffed cabbage rolls taste exactly like my grandmother’s without all the work! They’re a breeze to make in about a third of the time. And just delish. Call them lazy cabbage rolls.

Cabbage rolls are a comfort food from Eastern Europe. Each country or ethnicity makes them a little different. The Spruce Eats has a wonderful post that includes 19 different ethnic cabbage roll recipes. Who knew?

I more or less used my Bubbie’s (grandmother’s) cabbage roll recipe from 60 years ago, carrots and all (she swore they added sweetness and tenderness). She, of course, made a more traditional recipe, rolling the meat in cabbage and simmering them forever. A labor of love that took several hours.

What to expect

You can see what unstuffed means from the pictures. There’s no pre-cooking and rolling of cabbage. You basically cook all the ingredients together in one pot like a stew. If you close your eyes, you really can’t tell the difference taste-wise from regular stuffed cabbage rolls. See the recipe card for stovetop instructions if you don’t have an instant pot.

It’s true that the process won’t take you back to the old country and they don’t look like cabbage rolls, but there are some big advantages compared to traditional cabbage rolls:

1. The preparation is MUCH quicker  -about 5-7 minutes compared to 30+ minutes. And they taste the same. 
2. The cooking is MUCH faster – about 35 minutes compared to 90 minutes. And they taste the same.
3. Shortcut: If you’re feeling lazy, buy pre-shredded cabbage (for coleslaw) instead of cutting up a whole cabbage. And they still taste the same, but the cabbage may disintegrate more.
4. Freezer-friendly: Unstuffed cabbage rolls can be frozen after cooking. Regular ones don’t freeze well – they fall apart and get watery.

Ingredients – tailored to your taste

Ingredients and Substitutes

• Ground beef: I use ground beef (more traditional) or ground chicken (lower fat and calories). You can also use a mixture of pork and beef or ground turkey. For a vegetarian version, try a plant-based ‘meat’ like Beyond Burger.
• Cabbage: regular green cabbage or savoy cabbage will work fine.
• Tomato sauce and tomato paste: I use a rich tomato sauce such as White Linen from Costco or Rao’s. If you prefer to use a 28 oz can tomatoes like San Marzano instead, I suggest increasing the tomato paste. The paste adds depth.
• Seasonings: I use thyme and oregano. Some people add dill and parsley.
• Broth: Beef broth works really well with ground beef and chicken broth is best with ground chicken or turkey. But any full-flavored broth will work

Variations

• Add baby spinach at the end for color and extra nutrition. I always do this.
• Some recipes include raisins to add sweetness. If you do, you might want to cut down on the sugar a little.
• Add cooked rice – see options under Tips below.

Step-by-step instructions

What to serve with cabbage rolls

For a side dish other than rice, try serving this recipe with a salad, mashed potatoes, microwave green beans and, most importantly, fresh crusty bread or cheddar biscuits for dipping.

You can also add a topping to your instant pot unstuffed cabbage rolls such as sour cream or a splash of half and half for a mellower finish.

Looking for other low calorie dinners? 

This recipe for unstuffed cabbage rolls is very low calorie despite its rich satisfying flavors. If you’re looking for other lower calorie meals, check out our 31 delicious meals under 400 calories. Lots of variety. Light does not mean sacrifice. 

Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!