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Cabbage Rolls
Prep Time
20 mins
Cook Time
10 mins
Natural Release
15 mins
Total Time
30 mins
Cabbage Rolls are a classic dish made from stuffing cabbage leaves with ground meat and rice and simmering them in a flavorful tomato sauce. The hardest part of this recipe is separating the cabbage leaves. Using a pressure cooker makes it easy. Follow the techniques in the recipe to see an easy way to do it. From, Comfortable Under Pressure by Meredith Laurence.  
Course: Entrées
Cuisine: Polish
Keyword: Pork, Make Ahead
Servings: 6
Calories: 467 kcal
Author: The Blue Jean Chef, Meredith Laurence
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.
Nutrition Facts
Cabbage Rolls
Amount Per Serving
Calories 467 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g45%
Cholesterol 81mg27%
Sodium 749mg31%
Potassium 949mg27%
Carbohydrates 34g11%
Fiber 8g32%
Sugar 13g14%
Protein 24g48%
Vitamin A 490IU10%
Vitamin C 116.1mg141%
Calcium 150mg15%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.