Instant Pot Stuffed Cabbage Rolls
Instant Pot Stuffed Cabbage Rolls are filled with a spiced ground beef and white rice stuffing and simmered in a flavorful beefy tomato sauce. You’ll save so much time compared to the stovetop version!
This is a family favorite recipe from our Electric Pressure Cooker Cookbook. The pressure cooker is the fastest way to make tender, juicy stuffed cabbage rolls in a fraction of the time.
So if you’re like me and always avoided making long-simmering cabbage rolls, you’ll love how flavor-packed this recipe is without hours of work!
Update: A sincere thank you to our dear friend Carol for contributing this recipe and post. I’ve updated the post with new photos and a video for easy step-by-step instructions to make stuffed cabbage rolls at home.
How to Make Instant Pot Stuffed Cabbage Rolls
This Instant Pot Stuffed Cabbage Roll recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
I like to stuff my cabbage rolls with a mixture of ground beef and pork. Of course, you can use all pork or all beef if you prefer. And while the recipe calls for long-grain white rice, you can truly use any rice you happen to have on hand. I’ve even used leftover cooked rice rather than cook a new batch. The filling is VERY forgiving.
🧅 Tip: Both the filling and the sauce use 1 cup of onion. Save some time by chopping 2 cups of onion all at once and use half for the filling and half for the sauce.
I like the sauce on the thicker side. So I always thicken the sauce with a cornstarch slurry after removing the cooked cabbage rolls. If you like it saucier, then feel free to skip the thickening step at the end.
How Many Rolls Does the Recipe Make?
I usually make 15 cabbage rolls with this recipe. The number of servings you get depends on how large your cabbage is.
💡 Tip: Be sure not to overfill your Instant Pot. If needed, cook the rolls in 2 batches rather than going over the Fill Line.
After arranging the rolls in the pressure cooker and covering them in the sauce, run a long-handled rubber spatula around the outer edge of the rolls. This allows the sauce to run down the sides.
And if you have any leftover cooked chopped cabbage, you can add it to the sauce too.
Can I Freeze Cabbage Rolls?
Yes! These stuffed cabbage rolls freeze well. Just be sure to cool them fully before storing in an airtight container and freezing for up to three months. Defrost the rolls overnight in the fridge and warm in the Instant Pot or microwave to serve.
More Flavorful Instant Pot Dinner Recipes
The Instant Pot is the best way to make stuffed cabbage rolls and dozens of other classic dinner recipes. Here are some favorites to try next:
- Pressure Cooker Stuffed Green Pepper Casserole takes the flavors of stuffed peppers and turns them into a fast and easy weeknight dinner.
- Instant Pot Shredded Beef Enchiladas are a crowd-pleasing combo of tender, juicy meat, melty cheese and crisp tortillas.
- Instant Pot Chicken Pot Pie is a favorite for St. Patrick’s Day, but we love it all year long.
- Instant Pot Thai Peanut Noodles from Paint the Kitchen Red are nutty, creamy and way better than take-out.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Stuffed Cabbage Rolls
Equipment
Ingredients
- 1 large head cabbage cored
- 1½ pounds lean ground beef
- 1 cup finely chopped onion
- ¾ cup long-grain white rice uncooked
- 3 cloves garlic finely chopped or pressed
- 1 large egg beaten
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
SAUCE
- 2 tablespoons vegetable oil
- 1 cup finely chopped onion
- 3 cloves garlic finely chopped or pressed
- 2 cans 14.5 ounces, each diced tomatoes with juice
- 1 cup reduced-sodium beef broth
- ¼ cup white vinegar
- 2 tablespoons tomato paste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
!TO MAKE THE CABBAGE ROLLS:
- Fill the pressure cooking pot halfway with water. Select Sauté and bring to a boil. Add the cabbage to the boiling water. Cook for 5 minutes, turning, until the outer leaves are softened. Drain.
- Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.
- In a large bowl, use your clean hands or a wooden spoon to mix together the
ground beef, onion, rice, garlic, egg, salt, and pepper until well blended. - Lay the cabbage leaves on a work surface with the stem end nearest you. Divide the filling among the 12 leaves, placing it at the bottom of each leaf. Fold the sides in and roll the leaf around the filling, burrito style. Fasten the rolls with toothpicks if needed.
!TO MAKE THE SAUCE:
- Select Sauté and add the vegetable oil to the cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for 1 minute more.
- Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.
- Gently put the cabbage rolls directly into the sauce in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release
naturally for 20 minutes and finish with a quick pressure release. When the valve
drops, carefully remove the lid. Use a slotted spoon to transfer the cabbage rolls to a serving platter. - In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and bring the sauce to a boil, stirring constantly until the sauce thickens. Spoon the sauce over the cabbage rolls before serving.
Video
Notes
Nutrition
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I love cabbage rolls I grew up with them but I find them a challenge to make. Wonderful recipe. So tasty. Next time I make this, I’ll make it as a casserole for.
Excellent and easy, but I didn’t do the sauce part. I left out the Worcestershire sauce, and I left out the cornstarch and the extra water. I also added Italian sausage to my ground beef, which made it amazing.!
Thanks Donetta – sounds like a delicious addition.
The instant pot said BURN, so I couldnt finish the recipe in the pot. Not sure why when I followed the recipe and even added a bit more liquid.
Any suggestions?
Usually, if you have enough liquid and you get the burn notice, it’s because you don’t have a good seal. Did you see steam escaping? Try a water test and make sure it’s not losing much water as it cooks. https://www.pressurecookingtoday.com/instant-pot-water-test/
I am 78 years old. I have never made cabbage rolls before. This recipe was so easy to follow. My first effort was very successful. I overcooked the cabbage a little, but was able to salvage enough leaves to make 8 rolls. The family loved them. I will make this again.
Good for you for trying something new. Glad it was a hit. Thanks Sandy!
These are the BEST in an IP. Being Jewish, having sweet & tangy stuffed cabbage is of major necessity. This recipe ROCKS. It’s every bit tender & flavorful as should be. I adjust with sour salt, brown sugar & carrots so it’s Jewish style.
Quick tip for any kind of meatball like item add just a little baking soda to it, it keeps the meat tender, moist and helps keeps its shape. (Maybe a 1/4tsp per 2lbs of meat) I don’t really measure it, it doesn’t take a lot.
Thanks for sharing Jenn!
If I substituted cauliflower rice for the white rice what would the carb count be? I am on keto diet. Thank you
Hi Sue – here’s a link to a nutrition calculator you can use https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Decades ago my sister learned how to make stuffed cabbage from a Hungarian neighbor so we add sauerkraut to ours, not vinegar. Try it! You’ll never make stuffed cabbage without it again.
Great tip – thanks for sharing Erie!
Cooking time says 16 minutes.
That is NOT accurate.
This took a lot longer to prepare and to cook than I expected.
Hi Judith – sorry it was frustrating for you. I don’t include the time it takes to come to pressure because it varies and it’s confusing to people when you add it. When you’re cooking something with lots of ingredients and it’s a full pot, it does take a long time to come to pressure. The more you pressure cook, the easier it will get to account for the extra time. Just like when you’re baking cookies, you account for the time it takes the oven to come to temperature, but the cook time does not include the time it takes to preheat the oven.
This was the second time I’ve ever made stuffed cabbage and the first time with an instant pot. It was great!
For what it’s worth, I followed the recipe and and it worked just dandy in my 8quart pot.
Thanks for sharing Jesse – glad the recipe worked well in your 8 quart.
Hi Barbara, I made the stuffed cabbage rolls from your recipe. What I used instead of white rice, was Ben’s Long Grain and Wild Rice. I used the small box 6 oz box of uncooked rice and used the seasoning packet in the mix also.
In the sauce, because we like it a little spicy, I used 2 ca s of the Ro Tel original diced tomatoes & green chilies. I also used a large can 23.2 oz can of Campbell’s family size tomato soup. Everything else followed your recipe and my husband and I loved it. Thank you.
Thanks for sharing your tips Joanie. Glad it was a hit!
LOVE this so much! First time making in IP. It ROCKS. Texture so perfect, to make was so easy! Can’t see why I’d ever make it on stove top again! Wish could post pic!
Thanks for the rave review Robin! Glad you love the recipe.
This recipe makes me want to have stuffed cabbage more often because it is SO incredibly easy to do now. Not having to babysit the cabbage is HUGE! I recommend this recipe to anyone who doesn’t make this dish anymore because it is SO easy but also delicious
An easier way to soften the cabbage leaves is to put the whole cabbage on a trivet, with just 1-1/2 cups of water in the pot, high pressure, zero minutes, quick release.
Thanks for sharing that tip Henry!
Great idea but note that some Instant Pot models do not permit pressure cooking with zero minutes. Hopefully in those models pressure cooking for a minute would still be okay.
If your model doesn’t let you set it for zero minutes, you can set it for 1 minute, and then when the 1 minute shows up on the display, you press cancel and quick release the pressure.
I used a traditional pressure cooker and for some reason the ingredients burnt to the bottom of the pan while cooking. Do you have any tips for this? The sauce ingredients were on the bottom and the cabbage rolls on top.
Traditional pressure cookers can be harder to regulate and often lose more liquid as they’re cooking. Try adding for liquid. You can also layer the tomatoes on top of the cabbage rolls.
An even easier way to soften the cabbage to get the leaves off is to take the whole head of cabbage, put it in a plastic bag and leave it in your freezer for several days. The ice crystals will make tiny holes in the cabbage cells. You then let the cabbage thaw fully (I just leave the frozen cabbage in my empty sink until it thaws and I can pull the leaves off. Sometimes I’m in a hurry so I thaw the cabbage by filling the sink with warm water and pulling off the leaves as they soften.
It seems crazy but it really works and saves you the trouble of steaming or boiling or even microwaving and peeling hot cabbage leaves. The balance of the cabbage heart can be used as the recipe suggests.
Thanks for sharing that tip Andy!
after you freeze it, can you still use it raw like in a slaw? I always just peel off whatever leaves I need and steam them. There’s only two of us, and so I hate to ruin a whole head of cabbage.
Hi Jude – freezing changes the texture of the cabbage and it’s not really great for a fresh slaw after freezing. You’d probably want to remove as many leaves as you want to use for the cabbage rolls and only freeze that many leaves.
Hi Barb.
Are you updating this recipe from the Stuffed Cabbage Rolls in your cookbook, that I purchased? I do see some changes made. This one, I’m sure will be equally as good. 🙂 Thanks.
Thanks for the info. I’LL try it for New year’s
I’m not sure if you answered this already but if i use leftover cooked rice, then how much do I need?
Hi Kelly – you’ll use about 3 cups of cooked rice. Enjoy!
I’m a newby to cooking with my IP. My husband enjoys gabbage rolls and I thought I’d see if I could not only find a recipe for them to be made in the IP, but try and make them for him. I’ve never made them before.
I also got 15 cabbage rolls from my attempt. I had to do them in 2 batches. The entire 15 wouldn’t go in my pot all at once without going over the max line.
They turned out great and were a huge hit. I had way more sauce than necessary so when I divided up all the leftovers for lunch and freezer I used my hand held blending unit and turned it into some of the yummiest tomato soup I’ve ever tasted!
Thanks to whom ever wrote this recipe! I will be using it again!
Thanks for sharing your experience Lorie! I’m glad you loved the recipe.
I have been making stuffed cabbage for 30 years and I have to admit that this recipe is by far the best tasting one!! The homemade sauce is the key!
That’s great to hear – thanks Kristen!
Making it right now. Hope its as delicious as you all say. This recipe is still pretty labor intensive in my eyes.
You may have answered this question before but I want to make sure. Is the section called “ingredients” everything that goes into the stuffing and the section called “Sauce” everything that goes into the sauce. For example, I would need 1 cup of chopped onion (raw) for the stuffing and 1 cub of onion (cooked) for the sauce. Sorry!! Thanks for your patience!
Hi Janet – that’s correct – 1 cup of onions for the filling in the cabbage rolls and 1 cup for the sauce, etc.
Does the meat go in raw? Or do you brown it first?
Hi Angela – it does go in raw, you do not brown it first.
Do I put the whole cabbage in the instant pot for 6-8 minutes? Or pull leaves off and then put in pot? Do I cook the whole cabbage in batches to get the inside leaves softened?
I always use a savoy cabbage and now steam it in my instant pot for about 6-8 minutes on high pressure natural release when i do cabbage rolls. So much easier than boiling or freezing which i haven’t had much success with. Great recipe!
Thanks for sharing your tip Donna! Glad you love the recipe.
Could you use cauliflower rice instead of reg rice ? Would it need less time? Or less water?
Hi Rhianna – I haven’t tried it, but since the rice in this recipe is pre-cooked, I think you could substitute cauliflower rice without making any changes. Let me know if you try it.
I’ve done this, make sure your cauliflower rice is frozen when you mix it together. It came out great! No other changes were needed.
HI, the 1st ingredient is 1 c brown rice. Is that 1 c cooked rice or 1 c dry (which makes 2 c)
Hi Andy – it is your choice of 1 cup dry brown or white rice – then in step 1 – Cook the rice according to the package directions.
I don’t see in the recipe where you cook the rice in 1st step as you said. Do you cook it or not
No, you use uncooked rice and it cooks while you’re steaming the cabbage rolls. It’s a great shortcut.
I need to be honest. Garlic has no business in halupki ever. This is coming from a 1/2 Italian 1/2 Slovak cook, so the Italian in me loves garlic. Having said that, I omitted the garlic and otherwise cooked to your specs. The cabbage was very mushy and the beef mixture didn’t keep its form. I’d suggest one more egg and less time on pressure cook. The flavor was very good.
I have made stuffed cabbage for years. I found the cabbage to be on the tough side, So I cooked them for another 5 min. The meat turned out great but not so happy with the cabbage.
Hi Connie – some people sweat by freezing the cabbage before using.
Sheles84@att.net– I’m wondering why the need to prepare the rice- why bant we use it raw?wont it cook within the meat mixture?
Also,I’m going to try it using ground TURKEY.
Hi Shelly – you can use raw rice if you prefer. I’ve changed the recipe slightly for my cookbook version and it uses raw rice.
I like to blanched leaves in microwave. Takes no ti.e. will have to try frozen head above
What would you recommend in place of the rice if I’m trying to make this low carb? Would cauliflower rice work? Looking forward to trying this recipe!
I think cauliflower rice would be a great substitution! I’ve never made it that way, but since the recipe calls for cooked rice, I don’t think using cooked cauliflower rice in it’s place would change anything. I’d love to know how it works!
Konjac rice is low carb.
Buckwheat
Can they be frozen? I am a household of one adult. Thank you
Yes, they should freeze and reheat very well.
If I have them frozen, how would you recommend reheating in the instant pot? (How long, and setting)? Thank you!
Hi Nola – yes, reheating in the Instant Pot is a great choice. I like to reheat pot in pot so there’s less risk of burning or watering down the sauce. https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/
I would brown the cabbage rolls first in the pressure cooker on the Saute/Brown setting, then I would not place the rack in nor would I add the water. I think that will enhance the flavor of the rolls. I would also sometimes make a mushroom gravy. My mother always browned them and served them with the mushroom gravy
That is definitely NOT how my mom made them growing up, but it sounds wonderful. I think I will have to give it a try. I have the Foodi and it has the tender crisp lid so I think I would just use the lid to brown or broil after pressure cooking. Thanks for the new idea for an old favorite. I love it!
Thanks Suzanne – enjoy!
I am making this now . It’s cooking In the instant pot now . I seen another recipe to use the meat setting , which I haven’t used yet . Do you know the difference . We can’t wait till there done .I also added more seasoning to meat , I like alot if flavor. I am going to have to do two batches . I rolled more meat in mine so added couple extra minutes onto time also .
Hi Jessica – here’s a post that explains the different buttons https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Enjoy!
Hi, delicious but challenging recipe to follow. Which ingredients are for the sauce and which are for the cabbage? I must have guessed ok, because it tasted good, but please create two lists of ingredients, one for the sauce, and one for the stuffed cabbage. Also you might want to tell people to remove the rack when they remove the stuffed cabbage and before thickening the sauce. Also, made my clean-up easier to make the sauce in the Instant Pot, pour it into a bowl while i added the rack, cabbage rolls, water and layered with sauce. Was worried the cup of water would over dilute the sauce but it did not. Thanks for the recipe.
Thanks for the suggestion Kate. I updated the recipe. Glad it was a hit.
I had the same issue. The ingredients are similar to one my Grandmother used to make.
The recipe seemed confusing and after mixing the meat mixture first, I had to improvise when making the sauce because I had put the onions, garlic , salt and pepper into the meat.. I’ll try to stop by in an hour and update how this tastes. Thanks.
I love stuffed cabbage. I blanch my cabbage in my pressure cooker. Saves some time. Steam the cabbage, QR, run under cold water, core and your good to go.
Great! Thanks for sharing Lola.
How long did you put the cabbage in the pot? What setting?
In my cookbook recipe, I use the saute setting and bring a half pot full of water to a boil. Cook the cabbage head for 5 minutes, turning until the outer leaves are softened.
I really want to skip the blanching part of this! I might hate myself, but it really seems to me that these rolls should cook/ steam through once in the pressure pot. Going to give it a try. I also made tge version where one part has red wine or port and the other has white wine vinegar…..
I pre- cooked my meat and rice so Im going in to give it a non- blanched try.
Hi Melodie – they’re much easier to roll after blanching, but you’re right they will cook through once in the pot.
I made this last year, 2017 shortly after I got my IP. Just had the last of them from the freezer, still delicious. Making it again now, with a couple of changes. I made the filling and put it in the fridge overnight. Then for the sauce, I used a 50-50 mix of dry red wine and apple cider vinegar along with 1/8-cup brown sugar. We’ll see how it comes out tomorrow. Report to follow…
Great – I’ll look forward to hearing how you like the changes.
Thank you for the porportions. That is how my mom and mother in law made stuffed cabbage …sweet and sour like.Maybe it’s the Jewish version. My mom also did a version…deconstructed with making meatballs and cutting up all the cabbage and making it like a stew….muck easier and faster. she still did the sweet and sour…vinegar and brown sugar. . she didnt add wine …good idea
Sounds like a delicious way to change it up. Thanks for sharing Esta!
These remind me of the cabbage rolls my grandmother used to make.
My family really enjoyed this! A great meal for weeknights!
So similar to my mom’s recipe. These cabbage rolls are simply perfection.
Beautiful flavors in this recipe!!
Is this Pot in Pot?
Hi Nichole – no, you cook them right in the inner pressure cooking pot.
Can you freeze the cabbage rolls?
Hi Benni – yes, you can freeze them before or after cooking.
Thank you!
How long do I cook frozen, uncooked cabbage rolls?
Hi Debbie – you shouldn’t have to add any additional time when cooking from frozen, but it will take longer to come to pressure.
I always freeze my cabbage heads whole when I can get a good price on them when they are in season. Take out and defrost cut core out and they are pliable so no need to boil, just fill. Faster and does not affect taste. I used to make 150 at a time.
Thanks for the tip Barbra!
New to making cabbage rolls. When you say “remove the core” do you mean to just slice of the bottom, or to remove the whole core somehow?
Remove the whole core – here’s a picture that will help http://www.dlc.fi/~marian1/gourmet/7_3.htm
I was going to make this recipe for dinner tonight, but I’m just wondering… Is the pork & ground beef supposed to be cooked before it’s rolled into the cabbage?
Hi Diana – no, the meat will cook inside the cabbage.
Made this tonight. Easy. Added a little more seasoning to meat but other then that followed recipe as written. Excellent. Thank you for sharing.
Do i Brown the ground meat/pork mixture before adding to the leaves?
Hi Joelle – no, the meat will cook inside the cabbage.
How do you adapt to a. cooktop pressure cooker (i have a Fagor 8 qt). Will you still bring to high pressure and cook for 18 minutes, or should time be adjusted?
Hi Candace – since your 8 quart stove top pressure cooker cooks at a higher psi, I would reduce the cook time to about 15 minutes.
Hello! I’d like to find out if I could use 1 cup of low sodium beef broth in stead of 2 teaspoon low sodium instant beef bouillon?
You can but your sauce will be much thinner and you may want to simmer it to reduce the liquid or use more thickener.
Cooking this recipe now! Excited to try it. I think I would leave out the vinegar next time. It is a bit bitter for my sweet taste. 🙂 Why is it necessary to unplug the instant pot? Are you able to do the natural release on keep warm for 15 min or definitely unplug it, wait 15 minutes, and then do quick release? Thank you!!
Hi Heidi – yes, you can leave it on the Keep Warm setting if you prefer. I prefer to unplug or turn off the Instant Pot because I’ve often left the Keep Warm setting on with no inner pot in the Instant Pot.
Thank you!! These came out AMAZING! I take back what I thought about the vinegar. Once it’s done, it was so delicious and didn’t taste the vinegar. I thickened the sauce after and it’s so delicious. My husband said that these are the best cabbage rolls he’s ever eaten. Thank you!
Great! Thanks for the follow up 🙂
I’ll have to try this recipe! For easier peeling of the cabbage I freeze my head of cabbage and take it out the morning that I want to make them. The leaves fall right off! So much easier than boiling
Thanks for sharing that tip Melanie!
Melanie,
Are you supposed to let the cabbage thaw first? Someone told me to freeze it and let it thaw, but I didn’t find it easier. What’d I do wrong?
Thank You for posting this! I am new to instant pot recipes but this one is at the top of my New List!! Yummy! We Loved it!! XOXO
Thanks Kathryn! Have fun 🙂
Excellent recipe! The whole family loved it! Turned out awesome!
I have a fiberware psi cooker what setting do o use to cook stuffed cabbage ?
Most of the settings cook on high pressure, so just use one of the pressure cooker settings with the closest time. Enjoy!
Hi, this looks amazing but I want to use a crockpot as I don’t have an pressure cooker pot. How long would your recommend cooking for via crockpot? Thanks!
Hi Jami – I haven’t tried it, but other recipes cook them for 8 -10 hours on low.
My mother used to make stuffed peppers with cabbage. The peppers were stuffed with meatballs made with ground beef and rice. She used a tomato soup base and always had mashed potatoes with the meal. We would call the meatballs, Porcupine meatballs.
Hi Larry – similar to this recipe https://www.pressurecookingtoday.com/porcupine-meatballs-and-orange-gravy/ only with cabbage?
Can you clarify the ingredient list…looks like Worcestershire is in there twice, inserted maybe into the black pepper line?
Hi Beth – the recipes has been updated. Thanks!
Have you ever “softened” the cabbage by doing it in the IP rather than in a pot of hot boiling water?
Hi Sharla – in the version in my cookbook, I did use the IP to soften the cabbage.
Hi always cook in a croak pot. I never cook the rice and cabbbage before. Would it be the same time as above or should I cook for a few more mins
Hi Becky – if you prefer not to cook the rice and cabbage before, that’s fine. You shouldn’t need any more time.
I love this recipe!! Thank you. I made it once according to the directions, and it was delicious. I do prefer a sweet and tangy sauce, so the next time I added brown sugar, catsup and a little bit of cider vinegar. I used more rice and added a pouch of meatloaf spices. (I prefer spiced or flavored meat). Wowza!!!
My mother taught me this. Pound the head, core down on a strong flat surface like a counter top, Loosen the core. but keep it and freeze the head of cabbage whole ahead of time. When ready to use, let it thaw in a colander over a bowl. The leaves will be softened and peel off nicely and no boiling is involved. You can add the core and juice to the pot.
I also like to use tomato juice blended in a blender with the onion and garlic and whatever other seasonings are used. Some people do not like pieces of onion and garlic so this gets all the flavors for even picky people.
Thanks so much for the recipe.
Thanks for sharing your tips!
Is this freezable after?
Hi Ann – it should freeze well.
The vinegar ruined the recipe. Don’t use that. Add some Italian herbs.
Hi Jill – the recipe gets great reviews. Sorry it didn’t suit your tastes.
Thanks for the recipe! The only thing I did was add about 1/4 cup of brown sugar to the sauce. I tasted it and the vinegar didn’t seem to be balancing out. Hope I didn’t ruin it. ?It smells amazing as it’s cooking!
Hi Shianne – sounds like a good addition to me. I always encourage people to change recipes to suit their tastes. Enjoy!
Thanks for this recipe! Seems like both the rice and the cabbage could also be done in the pressure cooker. Put that thing to work!
Hi Andrea – others have made this change as well. Definitely do what works best for you. Enjoy!
This recipe looks great! I can’t wait to try it.
One question- what kind of rack am I to place the cabbage rolls on?
Hi Theresa – I added a link at the bottom of the post to the rack I use the most in the pressure cooker.
Thanks so much, Barbara!
I use a large can of tomato juice and mix in half a cup of brown sugar with the juice of one lemon. I always cook the rice first I don’t want any hard uncooked rice in my stuffed cabbage rolls. The brown sugar and lemon give them a nice sweet and sour taste. I make 2 pots about 25-30 rolls cooking in same tomato juice.
Thanks for the proportions. this is how my mom did it…couldn’t remember portions
I have never commented on a recipe…ever! These were amazing. Both the filling and sauce were full of flavour. Not the typical tomato soup type that I often find lacking. I did use all pork though as I don’t use ground beef. Like others I used raw rice. The texture was absolutely perfect. 3 generations for Sunday dinner and RAVE reviews. The leftovers were just as good. Thanks for sharing, his will be a go to recipe at our house
Thanks for the rave review! I frozen some recently and they reheated great too.
This looks delicious but I’m just curious could this be cooked in an airfryer or slow cooker or does it have to be cooked in a pressure cooker?
Hi Cathy – you could probably cook them in a slow cooker, but I don’t have any experience doing that.
So do you not brown your meat first?
Hi Chantelle – no, you cook them meat in the cabbage.
I am interested in knowing why you boil the cabbage leaves, and would you get the same result if you steamed 1/2 cabbage in the pressure cooker? Just wondering if there is a reason. I want to make them in a few days and if I could steam the 1/2 head in the pressure cooker, how long would you do it. Thanks. Mary
Hi Mary – you could definitely steam the cabbage in the pressure cooker and just pull off the outer leaves as they got tender. Or, do you mean pressure cook them?
I learned a tip from an old Ukrainian farm woman. Freeze the heads of cabbage. In the winter they used to put them in a snow bank outside in the winter. Then let them unthaw in fridge or on the counter. They get nice & soft. Just cut around the heart when they’re completely thawed. Easy & no more fuss with hot water & burnt fingers.
I’ve never pressure cooked mine before. I love that idea. I’m trying it today. I just got an electric power cooker pressure. Love it! I put a small can of tomatoe paste, parsley & dill in my filling for extra flavour.
Put your whole head of cabbage in the freezer. When your ready to make the rolls, get the cabbage out two days before and let thaw in fridge. No fuss way, and it’s just like par boiled.
I have even done a quick defrost in hot tap water. No fear of burning yourself, which has happened to me doing the boil method.
Thanks for sharing this tip Chris 🙂
I made this tonight and it was delish. I’ll be making it again. I used Brown minute rice and did not precooked it. Turned out great.
When I oven cook cabbage rolls I use raw rice in my meat mix. Do you think that would work in the IP?
Hi Linda – yes, I think it would work just fine.
Thanks. We love cabbage rolls with sauerkraut in the sauce
Hi Barbara,
I love the idea of doing it in the pressure cooker! I have a recipe that is done in a slow cooker with raw rice. I’m wondering if you can adapt this recipe to be done that way? It’s so much easier than boiling the rice first but you’d need more liquid in the PC of course since the rice is going to absorb it more. I also do what Donna does and freeze the cabbage instead of boiling it. Another good method is to put it in a plastic bag or covered bowl in the microwave with the core cut out and keep peeling off a leaf at a time as it cooks.
Hi Sue – I think that would work well. Thanks for sharing your tips!
Very good.
Labor intensive
I’ve never cooked cabbage rolls before last night. Oh my goodness, so good! We will definitely make them again and again. The used quinoa instead of rice because I already had it cooked and in the refrigerator. I even want to try some enchilada type cabbage rolls. I think that would be wonderful. Thanks for your recipe.
Sounds like a fun idea. Thanks Shannon!
Forgot LOL steam it in the microwave
I cut the core out and place the cabbage, core end up, in a large bowl with a little water, cover with saran and poke a few holes to let steam out, steam it on high and keep taking it out to remove leaves gently, repeat until all leaves are off. I also use the cabbage I don’t need to line the bottom of cooker to keep from sticking.
Thanks for sharing your tip Cathy 🙂
Hi, Question on the rice for this recipe. It states one cup. Is that already cooked rice to go into the recipe? Or is one cup dry rice, cook it and than add to meat mixture? I made them today using one cup of dry rice, cooked the rice and than added to meat mixture and it just seemed like a lot of rice. Even so, they turned out really really good, but want to clear this up for myself to which I was to use. Thanks Barbara……… Claudia
Hi Claudia – so glad you enjoyed it. It is one cup uncooked rice, but definitely reduce it next time if that’s your preference 🙂
thank you for your receipts
Barbara: I love stuffed cabbage rolls too. To save even more time, freeze the head of cabbage and then let thaw a bit. This allows you to use all the leaves and they peel of beautifully and you can cut the spine out easily off each one so easy too. I like this way because then there is no chance of steam burning yourself trying to get each leaf out of the pot. Try it, you will really like this tip.
Thanks for sharing your tip!
How am I supposed which setting I the “High” setting? I have a Power Pro electric pressure cooker. I love this recipe. I Iooked & looked for a stuffed cabbage recipe several months ago and could not find one. Ended up cooking them in a crock pot all day & then an extra hour the pressure cooker. They finally were done~too done!
I am so disappointed in the recipes that I was able to find, we don’t eat that way! Most of the recipes I found would say~bring the unit up to 8 bls. pressure~my cooker does not have lbs. listings, it has settings! I like these recipes, but how do I know which one is high, med, etc?
Hi Linda – all your settings should cook on high pressure if you don’t have a low pressure button. Just change the time to match the time in the recipe and you’ll be good to go. If a recipe says 8 lb. pressure, then it’s a stove top pressure cooker recipe.
Delicious!
I’m going to try cabbage roll my last chance. I can do it
Hi Sharon – you can definitely do it.
I just got a cooker and my meet is always dry I know I’m doing something wrong
Generally if your meat is dry, you’re cooking it too long or using a lean cut of meat that isn’t the best choice for pressure cooking.
I can’t wait to try this recipe. When I was growing up, my mom would make stuffed cabbage instead of stuffed green peppers. I just bought a pressure cooker.
Hi Joe – have fun with your new pressure cooker! It’s always fun to make the foods you grew up with.
Why would you not speed up the process by boiling and softening the cabbage first in the pressure cooker. Then you can remove the core. Would that work? Seems this would avoid the routine boiling of the cabbage and soften up the cabbage enough for the core to be easily removed?
Hi Yolanda – you could certainly do that. Or, I really like this suggestion that Donna gave earlier – “I do one thing differently that is unique and easy. The night before core your cabbage deeply and then place in freezer overnight, no need to wrap. When ready to make rolls run cabbage under hot water or let sit in large pot hot water. Remove leaves gently. Leaves will defrost and are so much easier to work with then boiling & dealing with a hot head of cabbage, just remember to core & freeze night before.”
I don’t know how to set my pro electric pressure cooker for specific minutes and not just for the settings given. Can you help ?
Hi Janet – I found this manual online. Is this your model? http://www.manualslib.com/manual/20655/Bravetti-Euro-Pro-Pc107ha.html?page=8#manual
I just got a pressure cooker and have not used it yet (stove top, not electric) I have been making cabbage rolls, (or halupki as my Slovak family called them) forever in an electric roaster. (We also always add kielbasa and sauerkraut). I have found that cooking the rice completely before stuffing the rolls seems to make it too mushy for my liking. We have always par-boiled the rice and then mixed it with the meat, (10 min for white rice, 30 min for brown rice), and it seems to finish cooking as the rolls cook. Do you think this method would work ok in a pressure cooker?
I have been cooking my whole life (I’m 53) and somehow never had a pressure cooker. My mother said I need to get one, so I am exploring recipes.
thanks
Hi Chuck – if it works for a stove top or oven method, I assume it would work just fine in the pressure cooker. The key with a stove top pressure cooker is learning how to regulate the heat to maintain pressure. I’d practice a few times with just water, until you figure out the sweet spot for your stove setting. If you have the heat too high, you’ll run out of liquid, so for the first few recipes pick something that uses plenty of liquid. You might need to add more liquid to this recipe, especially if you’re using parboiled rice. Have fun!
Thanks for the tips. I’ll let you know how they turn out.
I always add uncooked rice to my recipe.what I do is add tomato sauce sauce or juice to the meat mixture either a half to full cup per pound of meat. Hope that helps.
Tried this in new electric pressure cooker. Worked wonderfully. I did make my own “sauce” version to mimic my grandmother’s and mother’s recipe. Not having to watch & wait for 2-3 hours was fabulous – and the rolls were tender and moist. Only enough for one meal but soooo convenient not to have to spend the entire day as mom used to do. Thank you!!
when making the stuffed cabbage, freeze the head of cabbagge for a day or two. Take it out and let it defrost. The leaves come off beautifully and are soft and pliable. You can easily cut out the core and use all the leaves. I just rinsed them as I peeled them off, then trimmed the hard spine and filled the leaf. You will not believe how easy freezing the cabbage is. No more steam burns and time to cook the head of cabbage to prep your leaves. Try it! This tip made me dance in my kitchen because it made it so easy to make the stuffed cabbage.
The beef bouillon is that like stock or you make stock with a bouillon cube??
Hi Rebecca – the instant beef bouillon is a granular form of a bouillon cube. You could just break up a bouillon cube or dissolve it in a small amount of water if you don’t have it.
Barb, I tried your cabbage rolls this week end. Wow, did they turn out great!. My mother in law came over to help me make them. Took us about 45 min. to put them all together. I was just tickled to open the top of my cooker and see how pretty they turned out, we both just started laughing. Thank you. Love your site.
I put the cabbage in the PC for a few minutes! Perfect! Peeled leaves right off!
I just got around to making these today for the first time! Oh my goodness, they are delicious! We have a HUGE batch of perfect cabbage rolls. The cabbage is tender, yet firm enough to hold the hearty filling. Fantastic recipe! Thank you so much for sharing. I will make this in our home for years to come.
Hi Nancy – so glad you loved it!
I received a pressure cooker for Christmas and appreciate the recipe and good tips. For those of you who are familiar with using a pressure cooker, could I add potatoes and carrots in with cabbage rolls? This is definitely one of the first recipes I will try with my cooker. Thank You
Hi Skay-as far as adding carrots and potatoes-there really isn’t enough room to add them along with the cabbage rolls-they take up quite a bit of room in the pressure cooker.
I always have extra sauce that won’t fit in the pressure cooker with the rolls-I add it to the batch after cooking them. You could always “braise” the potatoes and carrots in that extra sauce on the stove top while the cabbage rolls are cooking in the pressure cooker-that would give them the same flavor as the cabbage rolls. You won’t have enough sauce to submerge the vegetables in though. I think I’d do them in a large covered skillet and just cook them until tender.
Give it a try and come back to share how it worked.
Have lots of fun with your new pressure cooker! 🙂
Carol
Any suggestions for an alternative to the beef bouillon? Can’t wait to try!
Hi Liz – I don’t know of any substitutes. I’d just omit it. Enjoy!
You might try a little Vegeta. It’s a seasoning you can find at most European markets.
I I’m going to try the stuffed cabbage rolls this weekend they sound delicious I’ve never made them in the pressure cooker but going to give it a try thank you very much
Hi Joann – sounds like the perfect meal for the weekend.
I had never made cabbage rolls before. I cant imagine having to cook them the traditional way. I have only recently invested in a pressure cooker and am really blown away with how much time is freed up without sacrificing flavor. I would prefer more flavor in the filling (but that can easily be modified :-)) but we loved them and I am definitely going to check out other recipes on this site! I also love the tips on freezing the cabbage head instead of boiling it, and freezing the rolls uncooked for future use.
I didn’t catch what to do with the rice? Is that added in with the filling?
Hi Robin – you add it to the filling:
For the filling, in a large bowl, beat the egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add the ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined.
Enjoy!
CAROL THANK-YOU SO MUCH FOR SHARING THIS RECIPE. IT LOOKS AMAZING. I HAVE ALL THE INGREDIENTS TO MAKE IT FOR SUPPER TONIGHT. I LOVED ALL THE GREAT TIPS AND TRICKS EVERYONE POSTED. I THINK I WILL FREEZE HALF OF THEM FOR ANOTHER MEAL.
Stuffed cabbage is one of the first meals I learned to make, from my Mutti. Love them! I haven’t made them in many years, but this is about to change. Because we’re empty nesters, I’ll have to cut the recipe in half. Great recipe, Barbara!
Quick question. I appears you use the ground beef and ground pork uncooked. Is that right? Does it not make the final dish too greasy? I have always browned the ground beef and/or pork when I have made cabbage rolls in the oven. I am anxious to try this recipe. Thank you!!!!
Hi Tina-I’ve always used uncooked meat in cabbage rolls when I’ve made them in the past. I didn’t find these greasy at all….I used very lean ground beef and the pork added just enough fat to add the moisture that they needed without making them greasy. I may have gotten lucky and the ground pork I got didn’t have as much fat as some does? You can always cut back on the pork amount a little more or just use all ground beef and leave the pork out-it really does add a nice flavor though. I hope you enjoy them if you give them a try!
I’m excited to try this and Donna tip regarding the cabbage. My question is about the second batch; do you use the sauce from the first batch to pour over second?
Hi Jennifer-that’s a great tip that Donna gave about the cabbage-I’m looking forward to trying that one too.
If your rolls are big and only one layer fits at a time in the cooker, then yes, you would use the same sauce to cook batch #2. If you’re worried that you won’t have enough sauce, it’s easy enough to make another half batch or even a full one while the first rolls are cooking……I found there was plenty to cover all the rolls though.
Hope that helps-and that you enjoy these as much as we did!
Doesn’t adding the 1 cup of water to the bottom of the pressure cooker water down the flavor of the sauce you prepare with the tomatoe products? I wondered if you couldn’t use v-8 or tomato juice instead, or possible an additional can of tomatoes. I can’t imagine this being flavorful with the extra water and no where for it to release (as in steam). Your thoughts and comments would be appreciated.
Hi Kim-no, the 1 cup of water that you add to the bottom of the pressure cooker doesn’t water down the sauce at all. The recipe as is makes a good amount of sauce that’s quite hearty. You could add a little V-8 or tomato juice rather than water to the bottom of the cooker if you prefer.
The addition of Worcestershire sauce ,onion, garlic and the other spices adds a lot of flavor to the sauce-at least it did for our taste.
Thank you for your reply. I’m headed to the kitchen!
My stuffed cabbage is very similar to yours. But did you know that you can make ahead and freeze the cabbage rolls. DO NOT cook first before freezing. I make about 60 rolls at a time. I then freeze the cabbage rolls. I freeze them on a cookie sheet until hard. I then pack them into freezer bags. I seal the bags and freeze until I need them. When I need them, I remove what I need and make the sauce and then cook. I then cook mine in the oven. I will try your pressure cooker method the next time I cook some cabbage rolls. I also do this with meat loaf. I make about 5 and freeze them on a cookie sheet and when I am ready for meat loaf, I pull as many as needed from the freezer and cook in the oven. Probably could do the same in the pressure cooker. I will try it the next time I make meat loaf.
That would sure save some time-having a marathon cabbage rolling day and tucking them in the freezer.
What a fantastic idea, Connie-thanks so much for sharing it. 🙂
I was hoping somebody would have advice about freezing! I just got my electric pressure cooker, I found some recipes on Pinterest to prepare ahead and freeze, would it be necessary to thaw the cabbage rolls or could I put them in the pressure cooker frozen?
Hi Tracie – as long as they’re not frozen together in a solid mass, you should be able to cook them from frozen without any changes.
I’m Hungarian & have made cabbage rolls forever. Will surely try these in the pressure cooker, wonderful timesaver.
I do one thing differently that is unique and easy. The night before core your cabbage deeply and then place in freezer overnight, no need to wrap.When ready to make rolls run cabbage under hot water or let sit in large pot hot water. Remove leaves gently. Leaves will defrost and are so much easier to work with then boiling & dealing with a hot head of cabbage, just remember to core & freeze night before. This works like a charm.
Thanks for the tip Donna!
Thank you Donna-what a great idea! And a time saver too….I’ll be trying your method the next time I make these rolls. 🙂
Freezing the head worked great! Thanks for the tip.
We love cabbage rolls and usually have them once a month all year around. And I do cook them in the pressure cooker. No other way to do it! Can’t wait to try this recipe!
I hope you enjoy it Peggy. I agree with you-once we had them cooked in the pressure cooker-no way am I going back to the “old way”…this is DEFINITELY the way to go.
If we freeze the rolls how much time do we add to cooking,?