Instant Pot Keto Stuffed Cabbage Recipe

Ingredients

• 9 cabbage leaves, softened
• For Stuffing:
• 2 pounds (960 g) ground pork or beef
• 1½ cups riced cauliflower
• 1/4 cup chopped fresh parsley
• 1 tablespoon (15 ml) dried onion flakes
• 1/2 teaspoon (3 ml) garlic powder
• 1 teaspoon (5 ml) kosher salt
• 1/4 teaspoon freshly ground black pepper
• For Sauce:
• 28 oz (840 ml) can crushed tomatoes, undrained
• 3/4 cup (180 ml) water
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) white wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon (5 ml) dried oregano
• 1/2 teaspoon (3 ml) garlic powder

Instructions

For Stuffing:

In a large mixing bowl, combine all stuffing ingredients.

Mix well and set aside.

To make the Sauce:

In another large mixing bowl, combine all sauce ingredients. Stir well and set aside.

Instant Pot Stuffed Cabbage:

Place 1/2 cup (125ml) sauce on the bottom of 6-quart (6 L) instant pot.

On a flat and clean surface, place softened cabbage leaves.  Add 1/2 cup (125 ml) meat filling to the center of each leaf..

Fold two sides over the mixture. Starting from the edge closing to you, roll over the meat mixture and place the roll in the instant pot, making sure to add some sauce, so they don't stick. Repeat with remaining rolls.

Pour 1 cup (250 ml) sauce over the rolls. Top with the cabbage leaf to keep them separated from the next layer.

Place the remaining rolls on top of cabbage leaf. Pour the remaining sauce over.

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Transfer cooked cabbage rolls to a serving plate. Serve hot.