google-site-verification=vSUuAS5yGVss9FtGRdS_L-RpdwjzXa7leWZhYCrPbc4 Instant Pot Pressure Cooker Cabbage Roll Recipe

Instant Pot Pressure Cooker Cabbage Roll Recipe

Updated: Dec 18, 2019

Texas Round Pen


Delicious Pressure Cooker Stuffed Cabbage Rolls ready to eat in minutes!


Course:

American Servings: 15

Calories: 228


You Will Need:


1 Medium Cabbage Head (15 average size cabbage rolls)

1 Onion

1 1/2 pound Ground Beef

3/4 lb. Ground Pork

2 cups Cooked Long Grain Rice

1 tsp Salt

1/4 tsp Pepper

3 Minced/Chopped Garlic Cloves

1 tbsp of Oregano

1/4 cup Milk

1 Egg

2 Can Of Drained Crushed or Diced Tomatoes

1/2 cup Water

3-4 dashes Worcestershire sauce

1 tablespoon cornstarch

Chopped Chives or Chopped Onion For Garnish


Preparation:


Place head of cabbage in Instant Pot, on trivet with 1 cup water. Hit manual for 6 minutes steam sealed. Release steam and remove cabbage head. Peal and save softened cabbage leaves on plate to use as wrap. Turn off Instant Pot for now.

In a bowl, add together chopped onion, ground beef, pork, cooked rice, salt, pepper, oregano, chopped garlic, milk, and egg. Mix all ingredients well.

Fill and roll cabbage leaves with the mixture. Insert the rack and put the stuffed cabbage rolls onto it. Bottom fold down. It is OK to stack cabbage rolls. Add water, Worcestershire, cornstarch and crushed/diced tomatoes to the pot of the Instant-pot. Lock the lid.

Press manual and turn steam release to sealing. Adjust the time to 15 minutes. After 15 minutes, let the pressure release naturally for 3 minutes before lifting the lid. Let cabbage rolls sit to cool a few minutes. Lift carefully out of pot. Garnish with chives or finely chopped onion.

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