Instant Pot Cabbage Rolls
The most tender and flavorful Instant Pot Cabbage Rolls
Servings: 8
Equipment
- pressure cooker
Ingredients
- 1/2 cup white rice
- 1 medium cabbage
- 1/2 lb ground pork
- 1/2 lb ground beef
- 3 medium carrots shredded
- 2 medium onions chopped
- 3 garlic cloves minced
- 3 cups tomato passata or good quality tomato purée
- 3 tbsp olive oil
- salt and pepper to taste
- 1 bay leaf
Instructions
- 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).
- Pour 2 cups of water into instant pot and put in the steamer rack. Cut out the core from the head of the cabbage. This will cause the outer leaves to loosen so you can easily remove them after steaming. Put the cabbage core side down in the pressure cooker and lock the lid. Select pressure cook mode for 3 minutes.
- Meanwhile, make the tomato sauce. Heat oil in the skillet and add the onions. Season with salt and pepper. Cook until the onions soften up, add garlic and carrots and cook for about 10 minutes. Add the tomato passata, bay leaf and brig to boil. Cook for 5 minutes.
- Combine ingredients for the filling. in a large bowl, mix the ground meats, 1/3 of tomato sauce, rice, 2 tsp of salt and 1 tsp of black pepper.
- When the cabbage is ready, manually release the pressure. Carefully remove the cabbage onto a cutting board to cool down until you're able to handle the heat. The leaves will come off easily. Some leaves may have harder end of the thick stem, feel free to remove it. Some leaves may partially crack, it's ok. Separate all the leaves, that will separate and set them aside. Chop the remaining cabbage and save for another recipe. Reserve 1 cup of cabbage water, discard the rest.
- Place a scoop of the filling onto individual leaves, then flip up the bottom of the leaf, fold the sides in and roll to make the wrap. Set aside and continue until you have used up all the filling mixture.
- Place all the cabbage rolls into the instant pot and cover with tomato sauce and reserved cabbage water. Give the pot a little shake to distribute the liquids. Lock the lid and select "pressure cook" for 20 minutes. Once done let the pressure release itself.
- Enjoy served warm with a scoop of crème fraîche and garnished with fresh dill.
Notes
To freeze: Divide the uncooked cabbage rolls in the freezer safe zip-loc bags in single layers. Push out any excess air from zip-loc bags, seal and freeze.
To re-heat: Thaw completely in zip-loc bags in the fridge. Follow cooking instructions in the recipe.