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Cabbage rolls in the Instant Pot

Instant Pot Cabbage Rolls

These Instant Pot Cabbage Rolls are super easy to make with Savoy cabbage, ground beef, and rice, and they cook so fast in the Instant Pot.

Note: Made in a 6-qt Instant Pot

4.78 from 18 votes
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Prep Time 15 minutes
Cook Time 7 minutes
Pressurize Time 10 minutes
Total Time 32 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 489 kcal

Equipment

Ingredients
 

  • 1 head Savoy cabbage
  • 1 cup (237 ml) water
  • 1 pound (454 g) ground beef
  • 1/2 small onion diced
  • 1 clove garlic minced
  • 1/2 teaspoon (3 g) salt
  • 2 cups (370 g) rice cooked
  • 15 ounce (425 ml) can tomato sauce or passata
  • 1 teaspoon (2 g) Italian seasoning or oregano and thyme
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1/2 cup (118 ml) water
  • Parmesan cheese for garnish

Instructions
 

  • Remove as many outer leaves from the cabbage as possible, then cut the stem out of the base of the cabbage to release more leaves.
  • Pour in 1 cup of water into your inner liner and set a steamer rack or the trivet inside. Put the cabbage leaves on the trivet and close with a lid. Press the pressure cook button and set time to 0 minutes. It will take about 5-8 minutes to come to pressure.When done, do a manual release of the pressure and remove the cabbage leaves right away.
  • Combine the ground beef, onion, garlic, salt, and rice in a bowl and mix thoroughly.
  • Divide the meat mixture evenly among the cabbage leaves. Place the meat mixture in the center of the cabbage roll. Fold the sides of the cabbage over the top of the meat and roll the cabbage tightly.
  • Combine 1/2 cup water and 1/2 cup of the tomato sauce in the Instant Pot inner pot. Add in the rolls directly into the water.
  • Combine the remaining tomato sauce with the Italian seasoning, salt, and pepper. Pour the sauce over the top of each cabbage roll in the pot.
  • Pressure cook on high for 7 minutes. When the time is up, give it 5 minutes to naturally release pressure, then do a quick release.
  • Remove the rolls from the pot and set aside. Turn the pot onto saute mode. Simmer for 5 minutes to thicken the sauce. You can add a cornstarch slurry to thicken it even more if you want.
  • Serve the rolls with sauce and freshly grated Parmesan cheese

Notes

  • If using a green cabbage, you might find it harder to get the leaves off without breaking them. You can boil the whole head of cabbage and remove the leaves as they soften slightly.
  • You will cook the cabbage rolls right inside the water/tomato sauce in the inner pot. They don't need to set on top of the trivet.
  • When the rolls are done, take them out of the tomato sauce, so that you can thicken the tomato sauce to serve alongside the rolls. You don't have to use the remaining sauce, but I like to thicken it up and serve it under the rolls for extra flavor.

Nutrition

Calories: 489kcalCarbohydrates: 66gProtein: 21gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 748mgPotassium: 916mgFiber: 7gSugar: 10gVitamin A: 542IUVitamin C: 68mgCalcium: 132mgIron: 4mg
Keyword Beef, Cabbage, Tomatoes
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