Instant Pot Stuffed Cabbage Rolls

It’s been a while since I made cabbage rolls since the price of cabbage has been sky high. It was $1.45 a pound at one of our local stores last week. I hadn’t heard of why there was such a price hike, but I am noticing the prices are coming back down and more reasonable. Hopefully in March, when we celebrate St. Patrick’s Day? it will be cheaper! If you haven’t made corned beef in your Instant Pot, you really need to give it a try this St. Patty’s Day!?

Moving on to the cabbage rolls. You will need the following ingredients:

1 cup Rice (I use white) (will yield 2 cups cooked rice)
1 head Cabbage
1 # Ground Beef
2 cans Progresso Tomato and Basil Soup
1 egg
salt and pepper
water

First, you need to rinse your rice really well by putting it in a strainer and running water over it. Just make sure you use a fine sieve strainer. Then put a 1 cup rice and 1.5 cups of water in your Instant Pot. Cook for 12 minutes on the Rice Setting. When done, release any steam (QR- quick release- there shouldn’t be much since rice cooks on low pressure) and put cooked rice in a bowl to cool.
Rinse out your Instant Pot liner so we can then cook the cabbage.

Cut around the core of your head of cabbage so all the leaves are cut away from it. We are going to cook the cabbage and by cutting the leaves loose from the core, they will peel off easily. (see knife marks around the core in photo) Place trivet into your liner, add 1 cup of water, and put the cabbage on the trivet. Put the lid on your Instant Pot, seal the valve and set the time for 15 minutes, high pressure. Once it is done do a quick release and remove the cabbage. Peel off all the leaves and set them aside.

Dump out any water and do a quick rinse of your liner. Then add, 1/2 cup water in the bottom of your liner, add 1/2 of one of the cans of tomato soup and stir.

Mix the ground beef, 2 cups rice, 1 egg, salt and pepper, and mix everything together.

To make the rolls, take one leaf of cabbage and put some of the ground beef rice mixture on the core end of the leaf and roll up jelly roll fashion. Do this with as many leaves as possible. If you have leaves that are too small, just set those aside and you can add them on top of the cabbage rolls before we finish cooking them. I love eating cooked cabbage so having those extra leaves are a nice treat!

Then place all your cabbage rolls in the IP, you can stack them on top of one another.

Once you have all the cabbage rolls made, pour the other 1 1/2 cans of soup on top. Do not stir. Put on the lid, seal the valve and cook for 15 minutes on high pressure. Let it do a natural pressure release for 10 minutes, then finish releasing the steam.
We like to serve our cabbage rolls with mashed potatoes! Cooking with tomato based sauces can be a little tricky and it has a tendency to scorch, but honestly, I didn’t have that issue when I made these.