Recipes Main Dishes Stuffed Stuffed Cabbage Instant Pot Basic Cabbage Rolls 4.6 (35) 33 Reviews 6 Photos Instant Pot cabbage rolls stuffed with meatloaf mix, onion, and rice. Submitted by Bren Updated on November 3, 2022 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 55 mins Additional Time: 20 mins Total Time: 1 hr 35 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 ½ cups water, plus more for soaking 3 pounds head of savoy cabbage ½ cup uncooked long grain rice 2 (28 ounce) cans tomato sauce (such as Hunt's®), divided ⅓ pound ground beef ⅓ pound ground pork ⅓ pound ground veal ½ cup finely chopped onion 2 large cloves garlic, finely chopped 2 teaspoons salt, divided 1 teaspoon dried parsley ½ teaspoon ground black pepper Directions Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot). Insert the trivet. Remove tough outer leaves and core from cabbage. Place cabbage, core-side down, on the trivet. Close and lock the lid; set the vent to Sealing. Select Manual function according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. While cabbage is cooking, place rice in a small bowl and cover with water; set aside to soak. Measure out 1/3 cup tomato sauce (from 1 can) and pour into a large bowl. Add beef, pork, veal, onion, garlic, 1 teaspoon salt, parsley, and pepper; set aside. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from the pot insert. Add remaining tomato sauce from the open can and 1 teaspoon salt to the pot. Replace the trivet in the pot. Drain rice and add to meat mixture; stir to combine. Separate cooked cabbage leaves carefully and shave off tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour remaining 1 can tomato sauce over rolls. Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. I Made It Print 43 home cooks made it! Nutrition Facts (per serving) 316 Calories 9g Fat 42g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 316 % Daily Value * Total Fat 9g 11% Saturated Fat 3g 16% Cholesterol 50mg 17% Sodium 2253mg 98% Total Carbohydrate 42g 15% Dietary Fiber 11g 40% Total Sugars 16g Protein 22g 45% Vitamin C 91mg 101% Calcium 137mg 11% Iron 5mg 29% Potassium 1610mg 34% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.