Instant Pot Cabbage Roll Casserole—a super easy and fast way to have the flavors of cabbage rolls for dinner tonight.
Instant Pot Cabbage Roll Casserole
Sandi, an email subscriber to 365 Days, sent me a note asking if I had a cabbage roll casserole recipe in the Instant Pot. I told her I didn’t but that I was intrigued…did she have an oven recipe she liked? Yes, she did and she sent it to me. I changed a few things around and made it into an Instant Pot recipe. To tell you the truth when I read the ingredient list I was a bit skeptical that it would taste good. I was TOTALLY wrong! It was so tasty! And I absolutely loved the cabbage! I almost wished that I had added more.
Sandi’s version of the recipe uses 2 cans of condensed tomato soup. I don’t usually have that ingredient in my pantry so I decided to go with a can of diced tomatoes and a can of tomato sauce instead. I just couldn’t make it to the store yesterday. It worked wonderfully.
I usually cook with brown rice but the original recipe used white minute rice. I decided to use white long grain rice and again, it worked well. Next time I make this I’m going to experiment with brown rice. I’m not exactly sure how that will work since brown rice needs a 22 minute cooking time. I’ll definitely let you know how it goes.
Sandi’s recipe called for water but I decided to amp up the flavor and use some beef broth. I love using Better than Bouillon products and always keep a jar of chicken base and a jar of beef base in my fridge at all times. I buy the big jars at Costco. They last forever and I use them all the time. Whenever a recipe calls for broth I simply add in a cup of water and then a teaspoon of Better than Bouillon.
I think that you’ll really enjoy this easy weeknight dinner! And if you have a favorite recipe that you think could be made in the Instant Pot I’d love to take a look at it. Just email me the recipe ([email protected]) and I’ll see what I can do! Or you can chime in on the 365 Days of Instant Pot Recipes Facebook Group.
You’ll also like…
Instant Pot Ziti and Meatballs
Instant Pot Sausage, Sweet Potatoes and Broccoli
What Pressure Cooker Did You Use?
To make Instant Pot Cabbage Roll Casserole I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Cabbage Roll Casserole
- Prep Time: 15 minutes
- Cook Time: 8 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
A super easy and fast way to have the flavors of cabbage rolls for dinner tonight.
- 1 pound ground beef (you can also use ground turkey)
- 1 cup diced onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 6 cups cabbage (cut into 1/2” by 3” slices)
- 1 cup uncooked long grain white rice
- 1 1/2 cups beef broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 oz grated medium or sharp cheddar cheese
- Salt and pepper
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up. Add in the onion, salt, pepper and garlic powder. Brown the beef for about 5 minutes. Drain off any excess grease. Turn off the saute setting. Scrape off the bottom of the Instant Pot with a wooden spoon. Add in half the broth.
- Layer the cabbage on top of the beef. Then sprinkle the rice on top of the cabbage. Pour the rest of the broth over the top of the rice. Then dump the tomatoes and tomato sauce evenly over the top of the rice.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the cheddar and salt and pepper to taste.
- Scoop onto plates and enjoy!
- Category: Beef
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I have some leftover cabbage after making your cabbage roll soup which was very good. I substituted ground turkey for the ground beef and used riced cauliflower instead of regular rice. Was a little bland, but after adding some chili powder it perked up. Anyway, how would I use this cabbage roll casserole recipe for the oven? Thank you. Love your recipes.
OMG Karen, this was fantastic! Your recipes are all good, I never go wrong with any of them. We just enjoyed this, two bowls each. This will definitely be one I make regularly.
Keep up the good work, you are the best! And thank you for sharing!!!’
Thanks so much for your kind words Diane! I appreciate it!
Susy T says
A keeper! I let it pressure cook 10 minutes instead of eight because I worried about the rice not getting fully cooked. Turned out great.
Thanks so much for the 5 stars Susy!
I have been so hungry for cabbage rolls, but now that I have moved to Arizona, I can’t find cabbage big enough to make the cabbage rolls. So I tried this recipe. I don’t have an instant pot. I made it on stovetop and it was delicious. Just like if I would have made cabbage rolls. My days are looking for large enough cabbage leaves are over. I made it exactly like the recipe said, but I doubled it because I had too much cabbage. I’ll bet it’s even going to be better tomorrow
So glad this could satisfy your cabbage roll craving!
Doris Poirier says
Love love love this recipe One of my favourite for sure Supper easy and delicious
Just wondering if I can use brown rice instead? it would take longer to cook
Brown rice uses a 22 minute cooking time with a 10 minute natural pressure release. You could experiment with it!
SHERRY POPPE says
This is wonderful. Have made it twice and gets better each time. My husband doesn’t like cooked cabbage but he really likes it in this recipe. I use brown rice so I add a bit more broth. I also dump in some chopped carrots and celery.
Sounds like an amazing version!
Robin Rossi says
I’m going to try it as i make Halupki aka stuff y cabbage rolls all the time and this would be less time consuming. My only point is, no one i know adds cheese to it. Your recipe is pretty authentic except for cheese.
Just a thought.. Slavic upbringing… And I’ve made many of your records and bought your first book so I’m a fan
Thanks for the info! I love cheese so that’s why I add it to everything lol!
Robin Rossi says
That’s what i figured!!! You do love the cheese!
I loved this recipe and like the other lady I added carrots and celery. I used barley and cooked it for the recipe time but just let it sit for 20 min. Barley was throughly cooked. Delicious!!
Mmmm! Sounds awesome!
I made this the other night and it was delicious. I used brown rice and set the pressure timing to 22 minutes and it came out fine. Thank you, Karen.
So glad to hear it! Thanks for sharing your experience.
I love cabbage rolls but have never been able to get the cabbage to “roll”. So instead I make “Lazy Cabbage rolls” which is equal parts of cooked burger, cooked rice (I use minute rice) and a jar of drained sauerkraut. Add seasonings of choice and mix everything well, breaking up any clumps of sauerkraut. Top with a couple of cans of tomato sauce and bake until thoroughly heated.
I will try your recipe but I also love mine and don’t want to give it up. Besides changing to regular rice, what else can I do to make this in the IP? Thanks in advance.
DIANA McGEE says
That sounds delicious 😋. I’ll try it!
Jim Bob says
Karen — this is Jim Bob
I just made the “Stuffed bell pepper” OUT OF HABIT… (instead of the Cabbage roll casserole), because I also love your stuffed bell pepper casserole recipe. It’s my favorite default (go too) recipe. Because of you, I cook a lot of your instant pot recipes, and I just happened to have three very large green bell peppers. Dinner will be great tonight.
I love that one too! So glad you are finding recipes that you like here.
Easy, amazing and fabulous! Thank you!
Thank you for the 5 stars!
Beckie Killian says
I haven’t made this yet, but when I get an instant pot, I intend to try it. I have a recipe for Cabbage Roll soup, and it call for ground beef and ground pork. It also uses riced cauliflower. I may have to try making my soup recipe when I get my instant pot.
Thanks for listening to me
Yum I like that idea!
Beth Owens says
There is only 1 of me and my IP is a 3qt. size with no frills. Was something I won. Can I make this recipe by just halving the ingredients? I wish you would include some conversion information with your recipes. I see so many that I want to try but hesitate… Please help!!!!!!!!!!!
Sure you could do that. HEre is something that may help you: https://youtu.be/qXV2R__PzsM and https://youtu.be/0Zvp2C97puE
We had this for dinner a few nights ago. My husband doesn’t like cabbage rolls but liked this. He went back for seconds and told me I could make it again.
Woo! Love hearing this!
Suzanne Couillard says
Made this recipe and LOVED IT!! I love cabbage rolls but HATE making them. This recipe is a keeper!! So so good! Thanks for all the great recipes!!
I’m so glad to hear it Suzanne! Thanks for the 5 stars!
Mary Brown says
I tried this last night. I think I would have loved it, EXCEPT: the cabbage pretty much completely disintegrated into the other ingredients. I adore cabbage- I actually added a whole cabbage instead of just 6 cups- and was expecting to have recognizable cabbage pieces in the finished product. I was wondering…… Do you think I could cook the beef and onion, add half the broth, sprinkle the rice over the beef, add the remaining broth, add the diced tomatoes and tomato sauce. Cook this mixture for (not sure how long?)-
Then add the cabbage on top and cook again for maybe 1 or 2 minutes?
You could try it. I wonder if the pot would have a hard time coming to pressure the second time though with rice sticking to the bottom??
Kate Smith says
I made this reciepe to the letter, but I added a bit of Worchester Sauce. It came out fanyptastic and I wouldn’t change a thing. This recipe is a keeper. Thanksso much!
Good idea on the Worcestershire sauce!
I used to make a similar recipe as a casserole in the oven. Since my IP is so amazing, I thought I would try this. It turned out very bland. Once finished cooking, I had to add more Worcestershire sauce, more balsamic vinegar, more tomato paste, more salt, more pepper, and also cooked a cup of rice on my stovetop to add to it because it was more liquid-y than I expected. After all of the additions it was fine. I’ll just have to remember to double all of the seasonings.
I’m so sorry…I posted my review based on a different recipe..my apologies!
I am anxious to try this one next time😁😘
I hope you get to try my recipe next time! I love it!
Made this for dinner tonight, very good and easy. All the flavors of stuffed cabbage with hardly any work! Thank you for another easy, fast, great recipe.
I love the hardly any work part!!
Has anyone used cauliflower rice in this and if so, what changes have to be made in cooking time?
What obviously comes to mind is that the liquid would need to be reduced as there would not tbe any regular rice to absorb any of it.
I’d make the recipe adjusting for the lack of rice and put the heated riced cauliflower on your plate then put the casserole ontop of it. (I’m doing keto, so I was thinking the same thing.)
This sounds great. I was thinking of cooking regular brown rice with the cabbage and onion first then following the recipe. Do you think that would work? Otherwise, I saw your advice to cook for 22 min and then let the pot sit for 10 min afterwards.
Sorry I don’t know if I understand. So you’d use cooked brown rice? Or would you cook it in the pressure cooker and then open the pot and add in ingredients and pressure cook again?
Either way I would probably just follow the recipe and use a 22 minute cooking time with a 10 minute natural release.
I sautéed regular long grain brown rice with the meat & onions, then cooked as directed. I was afraid the rice would stick because I didn’t layer it, but it cam out perfect! Thanks for the recipe.
Mimi G. says
I’m a little lost after reading the actual recipe on this site and these comments. ..in the recipe it says to cook it on manual/pressure cook for 8 minutes with a 10 NPR yet in these comments you’re both mentioning a 22 minute cook time with a 10 minute NPR. Even if you add in the “5 minutes” for cooking the ground beef, or even adding up all the cooking and NPR times it still doesn’t exactly total “22” minutes.
So, I guess I’m asking where does this 22 minute cook time come from/go, and how long should I actually set on the manual/pressure cook part? Because it is a bit confusing comparing the actual cooking time of the recipe above to the time mentioned in these comments here.
Please and thank you.
Mimi we are talking about cooking with brown rice instead of white rice. Brown rice calls for a 22 minute pressure cook time with a 10 minute NPR. Hope this helps!
What is a NPR?
natural pressure release: https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/
This sounds great. I have an 8 qt. IP. Do I need to increase the liquids? What about the time? If so by how much?
I was also thinking if we like it, to double the recipe next time.
How much liquid and time for a double recipe in a 8qt?
Any possibility of adding a note to your recipes for 8qt users?
Much appreciated and thank you in advance. Love your site and recipes.
You don’t need to make any changes for the 8 quart pot. Should work well as written. You will keep the same cooking time when doubling. Here is a link to an article on doubling recipes: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
For 8 quart users following a 6 quart recipe: Basically you can follow any recipe that’s made for the 6 quart pot. The only difference is that the 8 quart pot needs around 1.5 cups of liquid to come to pressure instead of the 1 cup required for the 6 quart pot. So if you’re making a soup recipe that calls for 5 cups of liquid you would just keep the recipe the same. But if you make a recipe that only has 1/2 cup of liquid you will need to increase that amount to around 1.5 cups. If you increase the liquid it might need more seasonings or thickeners like cornstarch. Hope this helps!
Thank you so much for the quick response. The liquid and time conversion from 6qt to 8 qt always confused me, so I wouldn’t try any 6qt recipes unless a conversion was included. I am going to make this recipe tonight. Thank you for all your help and wonderful recipes. Stay Safe and Be Well.
So you only make one layer of cabbage pieces? Can u make this pot in pot if so I would u do it would put all the liquid in smaller pot and just water in main pot?
You’ll need to put water in both pots. The pot in pot will need it to cook the rice. The main pot will need it to come to pressure.
First time making this and boy it tastes great! The only change I made was the type and amount of cheese but, I’m a cheese fanatic so that may not be appetizing to everyone. Thanks for the recipe! I’ll definitely be making it again!
So glad you liked it Mike!
My 4 year old granddaughter asks for this weekly. We all love this recipe. I don’t measure the cabbage …. just eye it and always comes out great! Thanks for this great recipe
Those are the best recipes…when you don’t have to measure it out! Glad you and her like it.
Nikka Jovan says
I love stuffed cabbage but am very lazy so this recipe seemed like something I could do. Can’t say it turned out all that well. First of all, spices are your friend. To add so little to a pot full of plain cabbage had to leave one wanting more flavor. Second, the ratio of cabbage to meat was all wrong. A hunk of meat is stuffed into a single leaf of cabbage whereas here the cabbage predominated. No more than 4 cups is needed for a pound of meat. Next time I will simply buy stuffed cabbage from a Polish store.
Sorry you didn’t like it! I love this one.
Hi Nikka, I made the recipe and I used to make stuffed cabbage rolls, you cannot taste the difference. In fact I use ground Turkey meat and they are amazing. I think they are better than the greasy store bought cabbage rolls. I also used chicken broth instead of beef. I could have eaten the whole pot in one day they were so good. This recipe was the very best one of all the recipes out there. Hope you can try it again.
Opps I just realized what I did wrong, hopefully I fixed it & thank you.
In this Casserole recipe on Manual Pressure cook you have eight minutes, I can only go four minutes at a time, am I doing something wrong?
I’m pretty sure you are putting in 4 hours not 4 minutes.
As I said in a previous message, my husband didn’t really appreciate the cabbage roll casserole.
I felt that there was too much of the recipe left for me and my daughter. So I turned it into a soup.
I had a homemade chicken broth in the freezer. I added vegetable juice, chicken broth base and water. Then I added some onion powder, salt and pepper. Some carrots and celery. I let it simmer gently and added everything to the recipe! It turned out to be an excellent soup, which my husband liked very much!
How awesome! Way to repurpose!
Kim B. says
Did this tonight! Oh, my goodness. Was amazing. Followed your recipe to the T, but added 1 T. Worcestershire sauce. My husband is a PIG for this stuff now. I made traditional cabbage rolls ONE time, was the biggest mess & took me all day. This casserole tasted way better & took no time at all! Thank you SO much for making all these wonderful EZ, delicious recipes. There’s always enough for me to take some up the road to hubby’s parents. They love you too.
Ahhh, thanks Kim! I agree with you. The casserole is so much easier and tastes just as good!
Christine Berry says
I love your comment that making cabbage rolls is such a mess and takes all day! lolol
I made Instant Pot Cabbage Roll Casserole for dinner tonight…with ground pork….
My daughter and I loved it, my husband a little less …
He prefers cigars to the traditional choice.
I will make your other recipe. I already made cabbage soup with Rotel tomatoes, we liked it.
These are comforting autumn dishes!
Thank you Karen.
I just saw that you also have a more traditional recipe for cabbage rolls. I will try it too.
Thank you very much !
Both are so good! As well as my cabbage roll soup: https://www.365daysofcrockpot.com/instant-pot-cabbage-roll-soup/
I’ve loved cabbage rolls since I was a child!
I wanted to try them in my Instant Pot. I searched for a recipe on the internet and I cooked Jeffrey’s recipe from Pressure luck cooking. They are absolutely delicious! The recipe takes longer to make than this one. I’m glad I have yours too!I will try it in a few days! I’ll be back to give you my appreciation!
Thanks again Karen!
Kim B. says
Can I use parboiled rice? Can’t wait to try this one as well. I’m slobbering all over myself just reading the recipe & comments. Mercy.
Kim B. says
Nevermind, Karen. You answered this question on the General Tso’s recipe yesterday. I got it now.
Thanks for always answering our questions. If you didn’t do that, my IP would probably still be in the box in the closet. Ha.
This sounds great. If I wanted to make it without the rice but instead serve rice on the side with the hope for lots of sauce, do you think that would turn out ok? and how much time would you think?
I bet that would be okay! I would only use 1 cup of beef broth instead of 1 3/4.
This was excellent. I’ve made stuffed cabbage rolls for years. This has the same tastes but less time and work. Didn’t have tomato sauce so I used ketchup. Great taste. I like the idea to add Worcestershire sauce. Will add it next time. Thanks for a great make again recipe.
Really wonderful with smoked sausage also.
Yes that’s so true! Much less work!
So good! One of my new favorite comfort foods.
Glad you liked it Britney 😊
Mary Ellen says
What size cabbage yields 6 cups?
I would use a small head.
OMG. This is amazing. Like really amazing. I just made this, followed the instructions as written. Absolutely delicious. I believe it’s key to deglaze the meat bits off the bottom before pressure cooking as I have been a victim of the BURN notice in the past. I might even add, the flavor in this recipe enhances the stuffed cabbage taste because you get more cabbage per bite, which in my opinion is the star of stuffed cabbage. Next time, I might add a bit more tomato sauce for color purpose and to loosen up the consistency, but the recipe is just fine as written!!!! Thanks for sharing!
I’m so glad you enjoyed it!! Thanks for sharing your experience 😊
SORRY ::: SANDI’s Stuffed Cabbage Casserole.
Karen J. says
I am making this recipe exactly as is for the second time tonight! I love it! Really does remind me of my mom’s cabbage rolls! Thank you, Karen!!
Yay!! Glad to hear this 🙂
I made this as a vegan recipe and it was great. I used 28oz. can of diced tomatoes and a 5.5 oz can of tomato paste. I used real garlic, thyme and poultry seasoning, 2 cups of vegetable broth, 8 cups of cabbage, long grain brown rice and 2 packages of Yves Original Veggie Ground. It was a little too moist and I will play with the spices but overall it was good. I would also add more cabbage to this recipe next time. I cooked for 22 minutes which was probably a little too much. Will try 20 minutes next time.
Good to know! Thanks for sharing your experience!
donelle kemmer says
I have always bought the 12 oz cans of V 8 juice for cooking with cabbage recipes and soups. It is very handy to keep in the pantry.
Good plan! I will do that too 🙂
Michele Bennett says
Are you supposed to stir all the ingredients together ? Or layer them as written and just leave it?
Would you change time for basmati rice? I have a yon of it to use up
I would keep it the same! Should be very similar as long as it’s not brown basmati rice.
Thank you was very good!
Glad you liked it Kim!
I tried this almost as is….
When I make cabbage rolls I saute the onion with bacon, so I added 3 strips of bacon diced. If I make this again, I will probably double that.
I added some thyme, because I add thyme when I make cabbage rolls.
I used real garlic instead of garlic powder.
No cheese. I just can’t do that to cabbage rolls.
I feel like the sauce was missing some acidity. If I make this again, I might use tomato juice instead of beef broth. And I will definitely add a bay leaf or two, though I’m going to dread digging them out. Not bad…but kind of …American tasting.
Thanks for sharing your tips and experience!
I use rutabaga ‘rice’ instead in the oven but haven’t tried in instant pot. Adds great flavor and texture.
Wow! I’ve never heard of that. How is it compared to cauliflower rice?
Geoff Marshall says
Just made a double size batch of this in the 8 quart Duo. Used 1 lb ground beef and 1 lb ground pork and doubled everything else, DELICIOUS!!
Wow that sounds so great! I’m so glad you enjoyed it Geoff!
So good! I used instant brown rice with 1/2 cup more of broth, used diced tomatoes instead because that’s what I had, and cooked it for 12 minutes! Thank you!!!
Oh good idea on the instant brown rice. It wasn’t overcooked?
Not at all, instant brown rice takes the added minutes to cook! Regular brown rice takes much longer!
I made this this morning and it is awesome. I read all the comments first and made a couple additions. I used V-8 juice instead of beef broth but I did add 2 tsp of Better than Bullion beef. I also added a tblsp of Worcester sauce, a tsp liquid smoke, and 2 tsp of smoked paprika. I used a whole head of cabbage. This is going go be a regular at Our table.
Wow John, your version sounds seriously so tasty!!
Tammi Clark says
I am new to using a instant pot. Very use to a canning with a pressure cooker. With this recipe . When putting it on pressure cook. Should it be set on normal or high?
high pressure is what I use 🙂
Wow! Thank you! So I’ve had my IP for 2 yrs and used it maybe 4 times. My IP is more complicated than what I’ve seen on recipe sites and I am intimidated by it! Twice it yelled at me “BURN”. I call it the Devil’s Spawn! I am determined to get over my fear and try to use it again. Well, you’ve made a believer out of me for sure and I have signed up for your emails. Thank you!🤗
You can do this Diana!
Burn message….u need to use liquid to get all the bits off bottom of pot. There can’t be anything stuck to bottom or it thinks good is burning and will give u that message.
This was so so good but I had one problem. All of the rice didn’t cook all the way. Should I have stirred it all together? Any ideas on what I should do next time?
Sorry to hear that! Did you layer all the ingredients evenly or was the rice just dumped into the middle? Layering evenly would definitely help 🙂
Michele Bennett says
Are you supposed to stir all the ingredients together ? Or layer them as written and just leave it?
No stirring…just layer the ingredients as stated in step 2. Good luck!
If the recipe is yours I would never hesitate to try it!
You are an amazing woman!
Thank you 😁
I have never had stuffed cabbage rolls. After trying this recipe, I definitely have been missing out! Both my husband and I loved it! I was out of tomato sauce, so I used approximately 4 oz of tomato paste and added the same amount of water I also switched the rice to brown rice, adding a bit more water and extending the natural release time by another 10 minutes. We will be eating this again! And again! And again!
Nice Kathy!!! Thanks for sharing your experience.
Had really good flavor. The cabbage was a bit overcooked because I had cut it smaller than indicated. Will do it as written next time. Will also add a bit of worcestershire sauce and a bit of brown sugar.
I love the idea of worcestershire sauce!
Karen, I’ve had this recipe bookmarked for a bit. Looks great, and I’m hoping it’ll help me use up some of the scads of cabbage in our fridge…and simultaneously disguise it from my son!
Thoughts re using various types of cabbage with this? We have some classic green cannonball cabbage, some that may be the same (or perhaps napa – jury’s out), and a good chunk of red cabbage too. Weird combo, or should I go for it and hope for a beautiful hybrid/abomination?
I’d go for it!!!
Yaay – Karen, thanks for the go ahead, my super Instant Pot guru!
Looks like the weekend calls for cabbage casserole chez Jennie. 😉
It’s true, Karen, you’re my go to, and source of inspiration for IP recipes. And FYI, oh wise one, 😉 your recipe was such a hit that It’s on the menu for the second time this week! There were no squawks re cabbage from teen boy, just num-num noises and requests for seconds from all of us!
Thanks again Karen, your brilliant recipe was a fab base.
In case any other tinkering busybodies like myself are curious, here are my tweaks:
– Added a lge raw honey garlic sausage with ground beef
– Used can of tomato soup instead of tomato sauce
– Worchestershire sauce went into the IP and the bottle went on the table at dinner
-Added some dry green seasonings: Italian seasoning mix plus some well crushed fennel seed
– Garlic – added more dry and some extra fresh minced
– We like heat, so minced serrano went into pot and on table…so did a bottle of Frank’s hot sauce for people to add if wanted
– Paprika: added some sweet Hungarian and several extra shakes of smoked paprika too
– My rice was still a little firm after cook time, so dumped in a little Clamato juice and pressure cooked another couple mins
– Cheese – had no sharp cheddar, but medium marble cheddar worked nicely
Looking forward to getting all cruciferrific again for dinner today! 😉
How awesome! Thanks for all your tips and changes!
Hi, would white minute rice work?.🇨🇦 I haven’t tried rice in my pot yet.
I think it would disintegrate as it pressure cooks.
Ok thank you Karen!!🇨🇦🇨🇦 Love your site!!.. very helpful..
I had bought a head of cabbage a few weeks ago to make cole slaw and had forgotten all about it until I got your recipe for this emailed to me and thought hmmm I’ve got the cabbage i might as well make this.
Boy am I glad I did I !
I made this exactly as per yours and it was absolutely amazing!! I would not change a thing and will make this again and again!
Thank you for sharing with us !
Yay! So glad you tried it and liked it!
I made this today. We loved it.
We ate it during the game.
I didn’t have diced tomatoes, so substitued stewed tomatoes.
So glad you liked it Annie!
Jeff Winett says
I made this last night, and gosh, what a hit this was! I halved the recipe for 2 very generous servings, but was nervous about using my 3 quart IP, as it is the only unit of my 3 sized IP’s, that constantly gives me the burn code. I opted to do my first “pot in pot” cook, and used my 8 quart IP for that. Worked like a charm. Ever the envelope pusher I am thinking of trying 2 tweaks for my next iteration of this wonderful and comforting meal. I’m thinking of amping the tomato flavor with the addition of some tomato paste, and raisins stirred into the meat mixture.
Tomato paste is a great idea!
Jo Ann Schmersahl says
If using brown rice, how would you adjust the cooking time? Thank you!
I’d try 22 minutes.
Thank you so much for adapting. This recipe to the InstaPot and am excited to try your changes. It’s our favorite fall recipe hands down. You rock, Karen!
Heather Woods says
I wonder if It would be good to freeze the leftovers? Not everyone in my picky fam would eat this but I would!!
I bet it would freeze well.
Barbara Lewis says
How much time would it take to cook this recipe without the rice?
I’d say 5 minutes
Sue R says
Ground pork works the best with any version of cabbage rolls but I’m half Ukranian so that’s what I was brought up with. So yummy. I make a layered version of this in a pot in pot method, probably a little more labor intensive than this so will try yours out soon too.
I’ll definitely have to try this with pork in the future!
Robin Beale says
Very similar to recipe I adapted. I use V-8 instead of beef broth and use part ground beef/part pork sausage, plus a package of sauerkraut with caraway in addition to cabbage. Spices it up nicely.
I really love the idea of the v8 and the sauerkraut. I love sauerkraut!
Hi Karen about how much of a medium cabbage would be used to get 6 cups? (Whole, half, quarter) Thank you.
About half a cabbage.
Cindy Nagy says
I’ve made cabbage roll casserole before. I takes an hour in oven. This sounds wonderful. Will try.
Try soon! I love how fast the IP cooks the cabbage!
Could you print the original recipe since I would like to make oven version? Or you can e-mail it to me, thanks.
Sure here you go Mary:
6 cups cabbage (I cut into 1/2” by 3” slices)
1 pound ground turkey, chicken or ground beef
1 small onion (chopped)
1 cup uncooked instant rice
1/2 tsp salt
1/4 tsp Pepper
2 small cans condensed tomato soup
1 cup water
1 cup shredded cheese
Place the Cabbage in a greased 2-1/2 quart baking dish. In a skillet, cook meat and onion over medium heat until meat is no longer pink – drain. Stir in the rice, salt and pepper – spoon over cabbage. Combine soup and water – pour over meat mixture
Cover and bake at 350F for 1 hour or until rice and cabbage are tender. Uncover, sprinkle with cheese. Bake (uncovered) 5-10 minutes longer or until cheese is melted.
Karen, this sounds fabulous. Can’t wait to try it! Thanks for sharing your favourite recipe Sandi!
I think you’ll really like it Bonnie!
This is a true comfort food I have made for my family for years. My recipe also calls for a tsp. of Worcestershire sauce. I always add lots if pepper and garlic. My kids fight as to who gets to take leftovers if any is left.
I like the idea of Worcestershire!
One of my favorites! I sometimes use a Spanish rice mix to spice it up a little… have fixed it in my pressure cooker several times.
I love that idea of the Spanish rice!