Keto Instant Pot Cabbage Rolls

These simple Instant Pot Cabbage Rolls are delicious keto dinner recipe made with bundles of stuffed cabbage cooked until tender in a homemade tomato sauce.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 218kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 head cabbage
1 cup water

Filling:

1 pound ground beef
1 pound ground Pork
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons parsley finely chopped
2 teaspoons salt
½ teaspoon pepper
1 tablespoon Worcestershire
1 large egg

Sauce:

2 tablespoons extra-virgin olive oil
2 teaspoon dried oregano
1/2 cup onion chopped
3 cloves garlic minced
2 tablespoons tomato paste
28 ounces crushed tomatoes canned
1 tablespoon Worcestershire
1 teaspoon Salt

Instructions

Sauce:

Heat the olive oil in a saucepan over medium heat.
Once the olive oil is hot add the onions and cook for 2 minutes. Add the garlic and continue cooking for another minute.
Add the rest of the sauce ingredients and stir together cooking over medium heat, stirring occasionally, while you prepare the stuffed cabbage, approximately 15-20 minutes.

Filling:

Combine all of the filling ingredients in a large bowl and work it together with your hands.
Wash hands thoroughly before moving on to the next step.
Assemble cabbage rolls:
Fill a pot large enough to hold your cabbage with the lid on. Bring a pot of water to a boil.
Core the cabbage and place it stem side down in the water. Cover with the lid.
Cook for 5-7 minutes. See instructions within the post for other options for cooking cabbage.
Remove the cabbage from the water and peel a pliable cabbage leaf from the head of cabbage and lay it on a flat surface. Note: If the vein running down the back of the leaf is very thick you can use a paring knife to carefully shave a bit off of it to make it flush with the leaf. This is not required but does help with rolling.
Place 3 ounces of of the meat mixture at the end of the leaf with the stem.
Roll the leaf over the meat once and then fold in the side of the cabbage leaf and continue rolling until you reach the end.

Cook in the Instant Pot/Pressure Cooker:

Place a trivet in the Instant Pot insert and pour 1 cup of water into the bottom.
Place first cabbage rolls on the trivet and top with 1 cup of sauce.
Place second row of cabbage rolls on top of the first turning them in the opposite directions. Top with 1 cup of sauce.
Repeat for a third layer and top with the remaining sauce letting it run down the sides of the cabbage rolls to coat everything.
Lock lid in place and set valve to SEALING. Set to HIGH PRESSURE and cook for 20 minutes.
When it has finished let the Instant Pot do a natural release for 15 minutes before carefully turning the valve to VENTING and letting the remaining steam escape.
Remove the stuffed cabbage from the pot and set aside.
Set Instant Pot to saute and bring the sauce in the pot to a simmer, stirring constantly. Cook for 10 minutes or until it has thickened up to a pasta sauce consistency.
Plate the stuffed cabbage or serve in a large bowl. Spoon the thickened tomato sauce over them before serving.

Notes

Make sure to check the label on the crushed tomatoes. You want to choose the tomatoes with no added sugar. We used San Marzano Crushed Tomatoes for this recipe.

Nutrition