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Instant Pot Cabbage Rolls
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4.04 from 107 votes

Instant Pot Cabbage Rolls

These Instant Pot Cabbage Rolls are the real deal! Cook the whole head of cabbage first, then peel the leaves, stuff and cook a second time. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: instant pot cabbage rolls
Servings: 4 servings
Calories: 331kcal
Author: Taylor Stinson

Ingredients

  • 1 cup water
  • 1 head green cabbage
  • 1 lb extra-lean ground beef
  • 1/2 cup dry white rice
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp paprika
  • 1/2 tsp each salt & pepper
  • 1 (697)mL jar pasta sauce
  • 1 cup beef broth

Instructions

  • Add 1 cup water and the whole head of cabbage to the Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 1 minute. Make sure to deselect the "keep warm" setting.
  • Meanwhile, mix ground beef together in a large bowl with rice, onion, garlic, egg, paprika, salt and pepper.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove head of cabbage and drain liquid.
  • Unwrap 8-10 outermost leaves from the cabbage, then add beef broth and jar of pasta sauce to the bottom of Instant Pot in that order (broth first). Do not stir.
  • Add meat mixture to cabbage leaves, folding up and holding in place with toothpicks if needed. Add cabbage rolls to Instant Pot, then place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes.
  • Let it do a natural pressure release, then serve cabbage rolls and enjoy!

Video

Notes

Use Napa cabbage or Savoy cabbage instead of green cabbage if it’s all you have on hand.
Make this recipe a bit healthier by using ground turkey instead of ground beef.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in the oven for 10-20 minutes at 350°F.
Freeze the cooked cabbage rolls for up to 3 months. Defrost them in the fridge overnight and reheat as normal.

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 362mg | Potassium: 911mg | Fiber: 7g | Sugar: 9g | Vitamin A: 530IU | Vitamin C: 86mg | Calcium: 129mg | Iron: 4mg