Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon oil
  • 1 pound lean ground beef ((or ground chicken or turkey or plant-based meat substitute))
  • 1 medium onion, yellow or sweet ((about 2 1/2-3 cups chopped))
  • 3 cloves garlic, finely chopped ((3 tsp))
  • 5 cups cabbage chopped ((about a 2 lb cabbage))
  • 1 medium carrot, diced small to ~1/4 inch
  • 3 cups fresh baby spinach, roughly chopped (optional) (to be added after pressure cooking)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (or more to taste)
  • 1/2 teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 3 cups Tomato sauce (I used Costco White Linen Marinara sauce)
  • 1 cup beef or chicken broth (plus extra if too thick, particularly the next day)

Instruction

  • TURN ON SAUTÉ BUTTON ON INSTANT POT. Let it heat until it says HOT while you chop vegetables.
  • SAUTE: Add oil, then ground meat (or chicken). Saute until browned, about 3 minutes. Add onions and garlic. Saute another 2 minutes. Add cabbage, carrots and all seasonings. Stir well and saute 1 minute. Press CANCEL.
  • ADD LIQUIDS: Add broth and tomato sauce on top of vegetables and meat. DO NOT STIR.
  • SET PRESSURE COOKER: Place lid on top of instant pot and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 5 minutes (use + or - buttons). The Instant Pot will take about 10 minutes to come to pressure depending on size of pot before it starts the 5 minute cooking process. When finished (it will beep), do an 8 minute natural release. Then quick release the remaining pressure by turning valve to VENT using a spoon (be careful as the steam may be quite strong from the pressure). When button drops, you can open the lid.
  • FINISH AND SERVE: Give the cabbage and beef mixture a good stir. Taste and adjust seasonings. Add baby spinach if desired and stir 1 minute until wilted. The unstuffed cabbage rolls will thicken upon standing and even more in the fridge. Serve in bowls (over white or brown rice if you like) with a dollop of sour cream or with crusty warm bread for dipping.