Ingredients

The following ingredients have 8 Servings
  • 2 lbs cabbage (medium-coarsely shredded)
  • 1 large onion (chopped)
  • 2 large garlic cloves (minced + 1 clove, grated (divided))
  • 2 lbs ground turkey or other meat
  • 2 tsp thyme (dried)
  • 2 tsp oregano (dried)
  • 1 3/4 tsp salt
  • Ground black pepper (to taste)
  • 1 tbsp avocado oil
  • 1 1/2 cups water + 1 bouillon cube OR any stock (low sodium)
  • 2 cups uncooked brown rice (rinsed & drained)
  • 6 oz can tomato paste (low sodium)
  • 28 oz can diced tomatoes (low sodium)
  • 1 small bunch dill (finely chopped)
  • Greek yogurt or sour cream (for serving)

Instruction

  • On Instant Pot, press Sauté and let appliance preheat on high until display says Hot.
  • Swirl oil to coat, add onion and 2 cloves of garlic; cook for 3 minutes, stirring occasionally.
  • Add turkey, thyme, oregano, salt and pepper; cook for 4 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
  • Add cabbage and stir.
  • Add water + bouillon cube (stock), rice, tomato paste and diced tomatoes. Do not stir.
  • Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off.
  • Then press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  • After 22 minutes, display will say OFF. Turn pressure vent to Venting position and let steam out, which takes 2-3 minutes. I recommend doing so outside to avoid the smell and mess in the house.
  • When float valve (pin) is down open the lid, add 1 grated garlic clove and dill, then stir gently but well.
  • Serve hot with Greek yogurt and whole grain toast.