REC: Instant Pot Stuffed Cabbage Rolls
I combined Judy's, Marilyn's and Karen's favorite recipes, together along with what I had on hand, and we are very pleased with the results!
***I used leftover cooked rice from freezer
***I peeled the leaves off from the raw head (difficult) and then par-boiled the cabbage leaves on the stove in water with a splash of white vinegar - would have been easier to do it in the Instant Pot but I wanted to save the cabbage middle for cole slaw
***I added extra liquid to the original Instant Pot recipe linked below and did not use the Instant Pot trivet
***Instant Pot DID NOT SEAL when I made it. Cooked perfectly - inside of rolls were 185 degrees.
*** I removed stuffed leaves from Instant Pot into 9x13" pan as my platter and covered with sauce to distribute contents before serving (and to store in refrigerator).
******For the two of us with 12 nice-sized cabbage rolls, I packaged 3 meals for the freezer, one for the next night and another we consumed that evening along with mashed potatoes and bean soup. Colleen
Instant Pot Stuffed (Red) Cabbage Rolls Mash-Up
Way changed from Instant Pot recipe linked
NOTE: With this dish, if the pin doesn’t pop up and it begins to count down before it does, it’s fine. Don’t worry about it — it’s just because there’s a LOT of volume being taken up in the pot. It will still still cook perfectly.
6 qt Instant Pot
1 jar/can sauerkraut, drained (not rinsed) and save liquid OR you can substitute coarse chopped onions (maybe 3)
1 medium head of cabbage (get one that will fit your Instant Pot), steamed with leaves peeled and remaining core chopped (save 1/2 cup of cabbage cooking liquid to add to the bottom of the Instant Pot when you layer)
2 cups water
FOR CABBAGE STUFFING:
oil spray and 1 tsp oil
1 medium yellow onions; 1/2 chopped fine and 1/2 coarse
1 stalk celery, chopped fine
2 mini peppers, chopped fine
1/4 cup cooked (leftover) greens, chopped fine
1 clove garlic, chopped fine
1 to 1-1/2 cup cooked rice
2-4 TBS liquid from drained sauerkraut
1/8-1/4 tsp ground allspice
A few grinds of black pepper
1/8 tsp kosher salt
1 egg, well beaten
1/2 lb of meatloaf mixture
FOR SAUCE:
1 can Progresso Hearty Tomato soup
1 can of petit diced tomatoes
1-2 TBS brown sugar
1/4-1/2 cup liquid from drained sauerkraut (OR 1-2TBS lemon juice or red wine vinegar)
(OPTIONAL INGREDIENTS (I didn't add) paprika, raisins, parsley, sage, oregano, Italian herbs, thyme, basil, rosemary, ground cinnamon, bread crumbs, chili sauce, Thai chili sauce, Worcestershire sauce)
Make the rice for the meat filling. Cook according to package (usually about 15-20 minutes).
Place the head of cabbage, core facing down, on the trivet in your Instant Pot with 2 cups of water. Hit “Manual” or “Pressure Cook” High Pressure for 4-8 minutes (the larger the head, the more time). Quick release, transfer the cabbage to a bowl or plate, let cool. Dump the water from the pot into a container to save, once done.
In empty Instant Pot, spray oil and saute on Low - the onion, garlic, celery, mini pepper, greens to soften veggies. Remove veggies from pot and mix into the rice portion (cooled down) in a medium size bowl. Stir in sauerkraut liquid, allspice, salt and pepper. Stir in beaten egg to combine well. Crumble in meatloaf mixture and stir to combine.
Take the cooled cabbage and carve out a a little circle around hard core on the bottom and remove — only carve about an inch deep into the cabbage. This will make the leaves easier to peel. CAREFULLY peel off each layer of leaves and set on a plate. Be sure to shave down the thick vein which runs down the center and is toward the bottom of each leaf as well. Finely chop middle of cabbage when leaves become too small to stuff.
In empty Instant Pot on counter, spray with oil. Put 1/3 of the sauerkraut and all leftover chopped cabbage. Cover with 1/2 cup cabbage cooking liquid and 1/3 of tomato soup can.
With the vein side of each cabbage leaf facing down, take about a meatball sized amount of the meat mixture and place at the bottom (the wider part) of the leaf and then roll it up and tuck in the sides, with the seam of the roll facing down, on a plate. Repeat this until all the flexible cabbage leaves are used up and set aside. Depending on the size of your head of cabbage, you can get as many as 12-15 rolls!
Place a layer of cabbage rolls over the sauerkraut in the Instant Pot, cover with 1/2 of the remaining sauerkraut and 1/2 of the remaining soup. Place a second layer of cabbage rolls over the sauerkraut (you can put any remaining meat mixture in between the rolls). Cover with remaining sauerkraut and can of diced tomatoes with juice. In the remaining tomato soup, stir the brown sugar and sauerkraut juice. Spread soup mixture across top (Note: Be mindful of your Instant Pot’s brim)
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 25 minutes. Because there is SO much going on in this pot, it is entirely likely it will take a good 35 minutes or so for the screen to switch from “On” to the 25 minutes countdown WITHOUT the pressure pin popping up yet. THIS IS PERFECTLY NORMAL AND FINE FOR THIS RECIPE.
Allow a 5 minute Natural Release when done and finish with a quick release. Remove inner pot from Instant Pot. Remove cabbage rolls to platter and cover with sauce. All-in-all, you’re looking at about an hour of cooking time.
PHOTO SHOWS RACK. I didn't use it NOT MY PHOTO My rolls were purple smileys/wink.gif
https://pressureluckcooking.com/recipe/instant-pot-grandma-lils-stuffed-cabbage/
https://i0.wp.com/pressureluckcooking.com/wp-content/uploads/2017/05/Screen-Shot-2017-08-07-at-10.56.22-AM.png?resize=768%2C423&ssl=1
