Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
3.75
from
4
votes
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
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
Calories
185
kcal
Author
Corrie
Ingredients
1
cup
brown rice
1
head
large cabbage
1
large
egg
1
cup
garlic cloves
minced and paste
1½
teaspoon
salt
½
teaspoon
pepper powder
1½
lb
canned shredded tuna in oil
2
tablespoon
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
¼
cup
white vinegar
2
teaspoon
low sodium instant beef bouillon
½
teaspoon
garlic powder
½
teaspoon
onion powder
½
teaspoon
pepper powder
3-4
dashes
Worcestershire sauce
1
tablespoon
cornstarch
2
tablespoon
cold water
chopped fresh parsley
Instructions
For the sauce:
Heat butter in a saucepan over medium heat.
Add the onion, 3 garlic cloves, canned tomatoes, tomato sauce, vinegar, beef bouillon, Worcestershire sauce, garlic powder, onion powder and pepper powder and mix well.
Cook until well combined then set aside.
For the cabbage roll:
Fill a large pot with water and cabbage to pot.
Bring the water to boil and cook for 7 minutes.
Remove 7 to 8 softened leaves from the cabbage. Set them aside.
Return the remaining cabbage head to the pot and cook until al dente.
Drain and dice the cabbage. Keep it aside.
Whisk eggs with onion, salt, pepper, garlic and cooked rice in a large bowl.
Stir in tuna meat and all the remaining ingredients.
Spread a cabbage leaf on the plate.
Top it with 2 tablespoon egg filling then roll it tightly. Secure it with a toothpick.
Repeat the same steps to make 7 to 8 rolls.
Add water to the Instant Pot and set the steamer rack in it.
Place half of the rolls on the rack and pour ⅓ sauce on top.
Add another layer of rolls and secure the lid.
Cook on “Manual” function with high pressure for 18 minutes.
Transfer the rolls to a plate.
Pour the remaining sauce on top.
Serve warm.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
808
mg
|
Potassium:
341
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
358
IU
|
Vitamin C:
11
mg
|
Calcium:
72
mg
|
Iron:
2
mg