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The hardest part of making cabbage rolls is pulling the cabbage leaves off the head in one piece without tearing them. Pressure cooker to the rescue! By coring the cabbage and pressure cooking the whole head for just 2 minutes, the leaves will peel off easily. 

Cabbage going into a pressure cooker with the core removed.

Doing the cabbage this way will make you wonder why you haven’t made cabbage rolls recently. Once the leaves are removed, mixing the ingredients together is really easy and rolling them up can actually be fun.

Removing a leaf of cabbage from a head.

But your pressure cooker is not finished making this recipe easy yet… you can make the tomato sauce and pressure cook the cabbage rolls right in the sauce in just 6 minutes. You do need to release the pressure naturally which will add a few minutes, but it’s so simple to do this recipe, that I’m sure you won’t mind. Besides, it gives you time to clean up and lay the table.

Placing cabbage rolls in the tomato sauce in the pressure cooker.

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Cabbage Rolls

  • Prep Time: 20 m
  • Cook Time: 10 m
  • Natural Release: 15 m
  • Total Time: 30 m
  • Servings:


For the cabbage rolls:
  • 2 large heads cabbage
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • 1 pound ground pork
  • ½ pound ground beef
  • cups cooked rice brown or white
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • teaspoons salt freshly ground black pepper

    For the sauce:
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 28 ounce can diced tomatoes
  • 1 14 ounce can tomato purée
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • salt and freshly ground black pepper
  • chopped fresh parsley


  1. Core the heads of cabbage and place them in the pressure cooker, core side down, along with enough water to cover the bottom of the pressure cooker by an inch. Pressure cooker on HIGH for 2 minutes. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Let the cabbage cool on a towel for a minute and then carefully remove the outer leaves of the cabbage, trying not to tear them. You should get at least 6 good leaves from each head of cabbage. Remove the thick vein from each leaf and discard. Shred half of one of the remaining cabbages. Use the rest of the cabbage for another use, like coleslaw.
  2. Combine the shallot, garlic, pork, beef, rice, tomato paste, parsley, salt and pepper in a bowl and mix together gently. Shape the mixture into twelve small logs and wrap each log in a cabbage leaf, starting at the top of the leaf and folding in the sides.
  3. Pre-heat the pressure cooker using the BROWN setting.
  4. Add the onion and shredded cabbage to the cooker and cook for a minute or two. Add the tomatoes, tomato purée, vinegar brown sugar, salt and pepper. Nestle the cabbage rolls into the sauce, cover and lock the lid in place.
  5. Pressure cook on HIGH for 6 minutes.
  6. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the cabbage rolls to a resting plate. Season the tomato sauce to taste with salt and pepper and pool onto a serving plate, top with the cabbage rolls, sprinkle with parsley and serve.
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Comments (4)Post a Reply

    1. Yes, you could make these in the oven. Place the sauce in a baking pan and nestle the cabbage rolls into the sauce. Cover with aluminum foil and bake at 350ºF for about 60 to 75 minutes, or until tender.

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