Instant Pot Cabbage Rolls Unstuffed
These unstuffed instant pot 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.
Servings (change as needed): 6 -8
Ingredients
- 2 teaspoon oil
- 1 pound lean ground beef (or ground chicken or turkey or plant-based meat substitute)
- 1 medium onion, yellow or sweet (about 2 1/2-3 cups chopped)
- 3 cloves garlic, finely chopped (3 tsp)
- 5 cups cabbage chopped (about a 2 lb cabbage)
- 1 medium carrot, diced small to ~1/4 inch
- 3 cups fresh baby spinach, roughly chopped (optional) to be added after pressure cooking
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoon tomato paste
- 1 teaspoon sugar
Liquids
- 3 cups Tomato sauce
- 1 cup beef or chicken broth plus extra if too thick, particularly the next day
Instructions
- PRESS SAUTÉ BUTTON ON INSTANT POT. Let it heat until it says HOT while you chop vegetables.
- SAUTÉ: Add oil, then ground meat (or chicken). Sauté until browned, about 3 minutes. Add onions and garlic. Sauté another 2 minutes. Add cabbage, carrots and all seasonings. Stir well and sauté 1 minute. Press CANCEL.
- ADD LIQUIDS: Add broth and tomato sauce on top of vegetables and meat. DO NOT STIR.
- SET PRESSURE COOKER: Place lid on top of instant pot and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 5 minutes (use + or - buttons). The Instant Pot will take about 10 minutes to come to pressure depending on size of pot before it starts the 5 minute cooking process. When finished (it will beep), do an 8 minute natural release. Then quick release the remaining pressure by turning valve to VENT using a spoon (be careful as the steam may be quite strong from the pressure). When button drops, you can open the lid.
- FINISH AND SERVE: Give the cabbage and beef mixture a good stir. Taste and adjust seasonings. Add baby spinach if desired and stir 1 minute until wilted. The unstuffed cabbage rolls will thicken upon standing and even more in the fridge. Serve in bowls (over white or brown rice if you like) with a dollop of sour cream or with crusty warm bread for dipping.
Notes
- Variations
- Add baby spinach at the end for color and extra nutrition.
- Some recipes include raisins to add sweetness. If you do, you might want to cut down on the sugar a little.
- Add cooked rice, there are two options:
- Simply serve the unstuffed cabbage rolls over white rice or
- Mix in cooked rice at the end after the pressure cook step.
- Can you double the recipe? I would not suggest doubling the recipe if you have a 6 quart instant pot. If you have an 8 quart pot, you should be fine.
- Adjustments for thickness: If too thin after cooking, select the sauté button and cook the unstuffed cabbage rolls down for a few minutes until desired thickness. Another tablespoon of tomato paste may help as well. If too thick (and it will be the next day), add a bit of water or broth.
- No Instant Pot? Use the stove top instead: Sauté meat, onions and veggies as per recipe above. Add seasonings, broth and tomato sauce. Heat to a boil. Cover, lower heat to simmer and simmer the unstuffed cabbage rolls for 30-40 minutes until cabbage and carrots are tender.
- Make Ahead: This is a perfect make ahead recipe. It tastes even better on day 2 or more (it will keep for at least a week in the fridge). Store it in an airtight container. It also freezes well for 2-3 months. Defrost in fridge and reheat in the microwave, covered, for a few minutes, stirring in between.
Calories: 193kcal | Carbohydrates: 17g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1181mg | Potassium: 1012mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3754IU | Vitamin C: 38mg | Calcium: 83mg | Iron: 4mg