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Pressure-Cooker Beef and Rice Cabbage Rolls

My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. —Lynn Bowen, Geraldine, Alabama
  • Total Time
    Prep: 45 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 small head cabbage
  • 1 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup plus 2 tablespoons water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch

Directions

  • Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut.
  • In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  • Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°.
  • Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.
Nutrition Facts
2 cabbage rolls: 219 calories, 8g fat (3g saturated fat), 78mg cholesterol, 446mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Reviews

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Average Rating:
  • Laura
    Jul 18, 2020

    We love this recipe! We did 1/2 hamburger and 1/2 sausage. We added about 1/4 of the sauce to the meat mixture the second time we made these, to add a little more flavor, first time they were a bit bland. We served with mashed potatoes and a green salad. Delicious!

  • Sarah
    Sep 11, 2019

    Really tasty! I think next time, I'll soften the onions in a pan before I incorporate them into the mixture, but overall it was fantastic!

  • Iwona
    Apr 21, 2019

    Never heard of this way of making stuffed cabbage