Instant Pot unstuffed cabbage rolls have all of the flavor of cabbage rolls but are so much easier to make!
Instant Pot unstuffed cabbage rolls have all of the flavor of stuffed cabbage rolls in a quick easy dish. This recipe is a simple, one-pot way to make cabbage rolls in about 30 minutes.
How to make Instant Pot unstuffed cabbage rolls
Step 1: Press sauté.
Step 2: When the Instant Pot reads “hot”, add the ground beef. Cook, stirring to break it up, until browned.
Step 3: Stir in the onions, and cook until softened, about 2-3 minutes, stirring regularly.
Step 4: Add the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 5: Sprinkle the paprika, parsley, salt and pepper over the top.
Step 6: Add the cabbage on top of the spices.
Step 7: Pour the tomato sauce, balsamic vinegar, Worcestershire sauce, and sugar over the cabbage.
Step 8: Sprinkle the rice over the tomato sauce.
Step 9: Pour the beef broth over the top. Do not stir.
Step 10: Close and lock the lid. Be sure the pressure release valve is set to sealing.
Step 11: Press manual high pressure and adjust the time to 4 minutes.
Step 12: When the cooking time has finished, let the pressure release naturally for 5 minutes.
Step 13: Carefully turn the pressure release valve to venting to release any remaining pressure.
Unlock and open the lid.
Step 14: Give everything a good stir, and season with additional salt and pepper as needed.
Tips
- It’s important to use sweet Hungarian paprika, not hot paprika in this recipe.
- Tomato sauce is plain pureed tomatoes.
- I like to use reduced-sodium broth to better control the level of salt. Regular broth or no salt broth could also be used.
- The amount of sugar can be adjusted according to taste.
Storage
Store any leftover unstuffed cabbage rolls in an airtight container in the refrigerator. The leftovers will keep for up to 4 days when properly stored in the fridge.
The rice will continue to absorb liquid as it sits, so you may find that you need to add some additional liquid when reheating.
Instant Pot Unstuffed Cabbage Rolls
Equipment
Ingredients
- 1 pound lean ground beef
- 1 large yellow or white onion diced
- 4 large cloves garlic minced
- 1 tablespoon Hungarian paprika
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 small head of green cabbage in 2-inch pieces
- 3 ½ cups reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked long grain white rice rinsed
- 15 ounce can tomato sauce
- 1 tablespoon granulated sugar
Instructions
- Press sauté.
- When the Instant Pot reads “hot”, add the ground beef.
- Cook, stirring to break it up, until browned.
- Stir in the onions, and cook until softened, about 2-3 minutes, stirring regularly.
- Add the garlic, and cook, stirring the entire time, for 30 seconds.
- Press cancel.
- Sprinkle the paprika, parsley, salt and pepper over the top.
- Add the cabbage on top of the spices.
- Pour the tomato sauce, balsamic vinegar, Worcestershire sauce, and sugar over the cabbage.
- Sprinkle the rice over the tomato sauce.
- Pour the beef broth over the top. Do not stir.
- Close and lock the lid. Be sure the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 4 minutes.
- When the cooking time has finished, let the pressure release naturally for 5 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Unlock and open the lid.
- Give everything a good stir, and season with additional salt and pepper as needed.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Can you double this recipe?
Hi! My 6 quart is pretty full before cooking. I’m not sure if an 8 quart (or larger) would be able to hold a double recipe.
I kid you not, I make this recipe one a WEEK. It’s quick, easy, and AFFORDABLE. I’m polish so I’ve grown up eating Golumpki religiously, and this recipe takes away all the work that goes into crafting cabbage rolls and leaves all the fun. The sugar, Worcestershire, and balsamic are the secret ingredients. You will not be disappointed, so glad this recipe was shared with the world.
Thank you so much! That was such a nice comment!
Hi, does anyone know how many cups is each serving? It says this yields 6 servings. I just need to know how much in volume is 1 serving 🙂 Thanks!
Hi! I haven’t weighed out a serving, but maybe someone else can jump in with that info.
I made this for dinner tonight. I had to add time because I used brown rice. The cabbage held up very well and everything was delish. Thank you!
I’m glad that it worked out well!
I tried it and it was very soupy. Didn’t look anything like the picture. What did I do wrong?
Hi! Did you make any changes to the recipe?
Iris, sometimes mine ends up soupy as well, I recommend letting it sit for 10-15 minutes after removing the lid! The liquids will soak up and eventually you’ll have a more solid mixture.
How would I modify this recipe if I use brown rice? Or is that even feasible?
Hi! For brown rice, it takes 20 minutes of cooking time with a 10 minute pressure release. I’m not sure how well the cabbage would hold up to the extended cooking time.