Instant Pot Cabbage Rolls are a great comfort food with seasoned beef, shredded carrots, and onions rolled in a steamed cabbage leaf then simmered in diced tomatoes. A family favorite year round but especially over the holiday season! We make this together to make the work go quicker and the memories made are priceless. Save a ton of time making this classic dish for your family!
Cut an "x" in the cabbage heads. Steam in pressure cooker for 5 minutes on trivet with one cup of water followed by a quick release. Or, boil a large pot of water and boil cabbage head for ten minutes. Cut the leaves off, and set aside.
Combine all the ingredients in the filling group together in a large bowl or mixer, and set aside.
Trim the ends of the cabbage leaves and partially slice the thicker part of the spine of the leaf. Place the meat mixture in the middle and fold both sides of the cabbage leaf over. Roll vertically and set aside seam side down.
Stack prepared cabbage rolls into inner pot. Add the brown sugar along with several lemon drops.
Pour diced tomatoes on top with juices. Do not overfill the pot. It will be at or close the to the ⅔ mark in a six-quart pressure cooker. Cover with water or full to max line. Note since the Instant Pot is so full it will take time to build pressure.
Seal and cook on high pressure for 20 minutes and follow with a 20-minute natural pressure release. You can also opt for a full natural pressure release if you have time.
Serve immediately, or store in an airtight container for up to one week.
If you do not want to soften the cabbage in the Instant Pot you can do it on the stovetop with a large pot of boiling water. Once the water is boiling just gently put the cabbage head in, and let it boil submerged for a few minutes. Remove from water and cut cabbage leaves off with a small knife. Repeat if necessary.This is a great meal to hide vegetables in like the carrots. Add in some shredded zucchini for something different.The raw cabbage rolls can be made as far in advance as the night before. The cooked cabbage rolls can be made two days in advance, and still retain their flavor.