INSTANT POT STUFFED CABBAGE ROLLS

 

An instant pot-filled cabbage roll is just as tasty as the oven or cooktop version, yet they cook faster and with less trouble.

 

Ingredients

1.5 cup Water

1 Head of Green Cabbage

1.5 cup Cooked Rice, see note 1

¼ cup Parsley, finely chopped

1.5 teaspoon salt

Black Pepper to your taste

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Ground Cinnamon

1 tablespoon Dried Oregano

1 Egg, medium to large

1 pound Ground Meat

1.5 cups Tomato sauce

2 cups Water

2 teaspoons Dried Oregano

 

Fill your pressure cooker with 1.5 cups of water and insert the steamer attachment. Rinse the cabbage and remove a portion of the bottom section. This should weaken the outer leaves, making them easier to remove after cooking. Place the cabbage in the container and cover it with a lid. Set the timer to 0 minutes and choose MANUAL or PRESSURE COOK. Your pot will come to pressure in about 8-10 min.

Next, combine rice, parsley, salt, black pepper, garlic powder, onion powder, ground cinnamon, dried oregano, egg, and ground beef in a mixing bowl.

 

Whenever the cabbage is done, release the pressure immediately. Remove the lid and take out the cabbage when the pinfalls. Place it on a chopping board and set it aside to cool somewhat till you can withstand the heat. Those leaves will simply peel off.

Trim any leaves that are overly big or have hard portions. Additionally, remove the thick stem's tip. Roll roughly 1 scoop of meat onto the leaf twice before tucking in both edges and rolling the rest of the way. Set aside and repeat until all of the meat mixtures have been utilized.

 

2 cups water, 1.5 cups tomato sauce, and oregano in an instant pot Place the cabbage rolls in first and then pile the remainder on top of these.

Put the cover back on. It should be locked into place. Set the timer to 7 minutes and select MANUAL or PRESSURE COOK. Whenever the timer goes off, wait 5 minutes before manually removing the pressure.