Instant Pot Stuffed Cabbage Rolls with Tuna Threads

By | August 15, 2018

Cabbage rolls with special tuna filling can be served both as lunch and dinner. They can be stored well in the refrigerator for 3 to 4 hours.

5 from 2 votes
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Instant Pot Stuffed Cabbage Rolls with Tuna Threads

Course Main Course
Cuisine American
Keyword Bacon BBQ Devilled Eggs, Brown Rice, Stuffed Cabbage Rolls with Tuna Threads, Worcestershire sauce
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 268 kcal

Ingredients

  • 1 cup brown rice
  • 1 head large cabbage
  • 1 large egg
  • 1 cup garlic cloves minced and paste
  • tsp salt
  • 1/2 tsp pepper powder
  • lb canned shredded tuna in oil
  • 2 tbsp butter
  • 1 cup finely chopped onions
  • 3 garlic cloves minced and paste
  • 2 (14 oz.) cans diced tomatoes in juices
  • 8 oz can tomato sauce
  • 1/4 cup white vinegar
  • 2 tsp low sodium instant beef bouillon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper powder
  • 3-4 dashes Worcestershire sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • chopped fresh parsley

Instructions

  1. For the sauce:

    Heat butter in a saucepan over medium heat.

  2. Add all the ingredients to the pan and mix well.

  3. Cook until well combined then set aside.

  4. For the cabbage roll:

    Fill a large pot with water and cabbage to pot.

  5. Bring the water to boil and cook for 7 minutes.

  6. Remove 7 to 8 softened leaves from the cabbage. Set them aside.

  7. Return the remaining cabbage head to the pot and cook until al dente.

  8. Drain and dice the cabbage. Keep it aside.

  9. Whisk eggs with onion, salt, pepper, garlic and cooked rice in a large bowl.

  10. Stir in tuna meat and all the remaining ingredients.

  11. Spread a cabbage leaf on the plate.

  12. Top it with 2 tablespoon egg filling then roll it tightly. Secure it with a toothpick.

  13. Repeat the same steps to make 7 to 8 rolls.

  14. Add water to the Instant Pot and set the steamer rack in it.

  15. Place half of the rolls on the rack and pour 1/3 sauce on top. 

  16. Add another layer of rolls and secure the lid.

  17. Cook on “Manual” function with high pressure for 18 minutes.

  18. Transfer the rolls to a plate.

  19. Pour the remaining sauce on top.

  20. Serve warm.


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