Instant Pot Stuffed Cabbage
This Instant Pot stuffed cabbage is a great dinner filled with ground beef, rice, cheese and tons of flavor. Just a few minutes in your pressure cooker!
Servings: 4
Equipment
- 1 6 inch springform pan
Ingredients
- 1 head cabbage
- 1/2 lb Italian sausage spicy is best
- 1/2 lb ground beef
- 2 c Instant Pot rice white or brown, cooked
- 1 can diced tomatoes petite, 14 oz., with chiles is good
- 1/2 onion diced
- 1 tsp seasoning salt optional, I use Lawry's if I add it.
- 3/4 c tomato sauce or spaghetti sauce
Instructions
- Make rice so it is precooked, use your Instant Pot to make it (2 cups). Remove core from cabbage and gently remove the largest outside leaves off, boil for about 3 minutes just so they soften.
- Turn your Instant Pot on to the saute mode and add sausage and ground beef. Add diced onion and seasoning salt if you want to add that.
- Mix in cooked rice and tomato or spaghetti sauce.
- Lay cabbage leaves out on a large surface and stuff with meat and rice mixture.
- Fold the ends of the cabbage leaves over and roll up. Place in a springform pan or oven-safe dish that will fit in the Instant Pot (6"-7" dishes fit in my 6 qt.), with the folded side of the rolls down.
- Rinse out pot from meat mixture. Add 1 ½ cups of water to the inner pot of the Instant Pot, then a trivet goes in too. Pour diced tomatoes over the cabbage rolls, place the dish on trivet in the Instant Pot.
- Close the lid of the Instant Pot and turn to sealing position. Set for a manual high-pressure time of 15 minutes.
- When the time has finished, allow for a natural release. Serve with additional rice if desired.
Video
Nutrition
Serving: 3oz | Calories: 752kcal | Carbohydrates: 91g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 508mg | Potassium: 981mg | Fiber: 7g | Sugar: 9g | Vitamin A: 345IU | Vitamin C: 93.8mg | Calcium: 169mg | Iron: 4.6mg