Step 1

Cut the core out of a large head of cabbage.

Step 2

Remove any discolored or damaged leaves from the outside.

Step 3

Place in a large bowl, stem side down with 1 cup of water in the bottom.

Step 4

Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.

Step 5

Remove and cool before carefully separating leaves for use.

Step 6

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Step 7

Combine all of the sauce ingredients in a large bowl and stir well.

Step 8

Set aside until ready to use.

Step 9

Store extra sauce in the fridge or freezer.

Step 10

Place 1/2 cup of sauce on bottom of Instant Pot insert.

Step 11

Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.

Step 12

Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.

Step 13

Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)

Step 14

Repeat with three more rolls.

Step 15

Top the rolls with 1 cup of sauce.

Step 16

Place a cabbage leaf on top of the rolls to keep them separated from the next layer.

Step 17

Make the remaining 4 rolls and place on top of the cabbage leaf.  Do not press down.

Step 18

Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.

Step 19

Place the cover onto the Instant Pot and lock in place.

Step 20

Make sure the vent is closed.

Step 21

Choose Manual / Low Pressure and set it for 20 minutes.

Step 22

When the timer goes off, allow the pressure to release naturally – about 10 minutes.

Step 23

Remove the lid and serve hot with extra parsley for garnish if desired.

Step 24

Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Step 25

Preheat oven to 350 degrees.

Step 26

Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.

Step 27

Place a cabbage leaf on a clean flat surface and add 1/2 cup filling to the center.

Step 28

Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.

Step 29

Place the roll in the baking dish.

Step 30

Repeat with the remaining 7 rolls.

Step 31

Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.

Step 32

Bake for 45 minutes, or until cooked through.

Step 33

Serve hot with extra parsley for garnish if desired.

Step 34

Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.