Unstuffed Cabbage Rolls
A one-pot dinner combining ground beef, cabbage, rice, and tomatoes with the flavors of traditional cabbage rolls but without the rolling work. High in protein and budget-friendly.
Ingredients
Method
Completed steps 0
Engage the sauté function. Coat the insert with cooking spray, add beef and salt, then cook 5 minutes while breaking the meat apart until no pink remains. Stir in onion, garlic, marjoram, and pepper. Pour in tomato sauce, paprika, broth, and raisins. Cover and pressurize on high for 15 minutes.
Release pressure quickly. Mix in rice and cabbage, seal again, and cook on high pressure for 3 minutes. Quick release and serve.
Set a Dutch oven or large covered pot to medium-high heat and coat with cooking spray. Brown the beef with salt for about 5 minutes, breaking it into small pieces. Mix in onion, garlic, marjoram, and pepper. Stir in tomato sauce, ¼ cup water, paprika, broth, and raisins. Reduce to medium-low, cover, and simmer 25 minutes.
Fold in the cooked rice and chopped cabbage, then cook covered for 8 to 10 minutes until cabbage softens. Serve with extra rice on the side if desired.
Notes
Brown the meat thoroughly before adding other ingredients to ensure even cooking and flavor.
For stovetop, the ¼ cup water addition helps maintain moisture during the longer cooking time.
This dish reheats well and keeps refrigerated for up to 4 days.
Calories: 338 kcal · Carbs: 36 g · Protein: 30.5 g · Fat: 8 g · Sodium: 808 mg · Fiber: 8 g · Sugar: 5 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.