deconstructed

My version of Instant Pot Cabbage Rolls is lazy where cabbage rolls are unstuffed into a casserole. It is one pot meal and ultimate comfort food from my Ukrainian grandma made in electric pressure cooker.

Instant Pot Cabbage Rolls {Authentic Ukrainian Recipe}

lbs cabbage (medium-coarsely shredded)

onion

garlic

lbs turkey

tsp thyme (dried)

oregano

salt

black pepper (to taste)

avocado oil

water + 1 bouillon cube OR any stock (low sodium)

brown rice (rinsed & drained)

tomato paste (low sodium)

28 oz can diced tomatoes (low sodium)

dill (finely chopped)

yogurt

On Instant Pot, press Sauté and let appliance preheat on high until display says Hot.

Swirl oil to coat, add onion and 2 cloves of garlic; cook for 3 minutes, stirring occasionally.

Add turkey, thyme, oregano, salt and pepper; cook for 4 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.

Add cabbage and stir.

Add water + bouillon cube (stock), rice, tomato paste and diced tomatoes. Do not stir.

Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off.

Then press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After 22 minutes, display will say OFF. Turn pressure vent to Venting position and let steam out, which takes 2-3 minutes. I recommend doing so outside to avoid the smell and mess in the house.

When float valve (pin) is down open the lid, add 1 grated garlic clove and dill, then stir gently but well.

Serve hot with Greek yogurt and whole grain toast.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal: Saute just turkey until small pieces. Add all ingredients to gallon size bags (I love these reusable ones) with tomato products going first, no broth and cabbage in a 2nd bag (too much to fit into 1). Freeze for up to 3 months. Then cook from frozen with broth for 22 mins (brown rice) or 10 mins (white rice) on High pressure with QPR or NPR.

https://content.jwplatform.com/videos/3FWkQUVa.mp4

Unstuffed Instant Pot Cabbage Rolls is healthy 30 minute one pot dinner without extra work. Ultimate comfort food like my mom and grandma in Ukraine used to make.

Instant Pot Cabbage Rolls

Packed with veggies, tender pork and a homemade sauce, this dish is a fun deconstructed type of stir fry. Savory and filling this is the perfect 15 minute meal.

Egg Roll in a Bowl

olive oil

green onions, chopped

ginger,

pork

coleslaw

soy sauce

sweet and sour sauce

water chestnuts, chopped

carrots

salted cashews

In a pan over medium high heat add...

In a pan over medium high heat add oil. Add the chopped green onion to the pan and stir constantly for 2 minutes.

Add minced garlic and let sit on the...

Add minced garlic and let sit on the heat for 30 more seconds.

Add ground pork to the pan to brown....

Add ground pork to the pan to brown. Stirring the meat mixture and breaking up any large chunks of meat.

Once meat is cooked add coleslaw, carrots, water...

Once meat is cooked add coleslaw, carrots, water chestnuts, ginger and soy sauce to the pan. Stir mixture occasionally until coleslaw is wilted and cooked through, about 5 minutes.

Remove pan from heat. Add sweet and sour...

Remove pan from heat. Add sweet and sour sauce, cashews and remaining green onion. Give everything a good stir and serve hot.

https://mediavine-res.cloudinary.com/video/upload/skawzzrhpe3euvz0jztm.mp4

Packed with veggies, tender pork and an Asian flavored sauce this Egg Roll in a Bowl is a quick 15 minute dinner. A deconstructed, Chinese-American inspired stir fry it is an easy and delicious meal.

Few foods are more comforting than this American classic, the chicken pot pie. Yet very few of us actually make it from scratch.

Deconstructed Chicken Pot Pie

chicken breasts (cooked and diced)

chicken thighs (cooked and diced)

12 oz bags of frozen peas and carrots

puff pastry sheets

servings S.O.S Mix chicken soup

Start by prepping the puff pastry sheets.

Bake the pastries on a lightly greased baking sheet (or with a silicone baking mat) at 400 degrees for 15 minutes or until golden brown.

While the pastries cook, heat up the S.O.S mix over medium heat. I used 2/3 cup of the dry mix and 2 1/2 cups cold water. Whisk occasionally until the mix thickens.

Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.

Take one of the pastries and open it up by splitting it down the middle. Scoop some of the chicken and veggie mixture onto one side of the pastry, then fold the other half over the top of the mixture.

Tender and juicy turkey perfect for Thanksgiving day. Plus instructions on how to make turkey stock, gravy and stuffing too!

Julia Child's Deconstructed Thanksgiving Turkey

turkey

½ tsp ground black pepper

sage

water

butter (softened to room temperature)

garlic (minced)

tsp rosemary (chopped)

tsp thyme (chopped)

tsp sage (chopped)

tsp parsley (chopped)

lemon

chicken broth (low sodium)

celery (chopped)

onion (diced)

stem rosemary (with leaves)

thyme (with leaves)

parsley

salt and pepper

Prepared Turkey Stock

tbsp butter

tbsp all purpose flour

white sandwich bread

rosemary (chopped)

thyme (chopped)

sage (chopped)

eggs (beaten)

Using a sharp knife, cut through the skin around each thigh where it attaches to breast. Push the leg forward to pop the bone out of the socket. Cut through joint to separate leg quarter.

With your knife, cut along the sides of each thigh bone to separate it from the meat, then slide knife under bone to free it. Cut around the end of the bone where it connects, and find the soft cartilage connecting the bones and slice through to remove the thigh bone completely.

Sprinkle the inside of each thigh with salt, pepper, and chopped sage. Close the thigh back up by using two wooden skewers and then tying it closed with kitchen twine. Place the thighs on a plate or in a dish and cover with plastic wrap. Store in the fridge for 6-12 hours while rest of turkey brines.

Using sharp kitchen shears, cut through ribs along the side of the backbone.

Using your hands bend the backbone away from the breast to pop the shoulder joint out of socket. Then cut through the joint (the soft cartilage) to separate back from breast.

Prepare the brining solution. Pour into a large pot or container that will fit the turkey and will fit inside your fridge. Brine the turkey breast for 6-12 hours.

Deconstruct the Turkey:

Preheat the oven to 300°F. Slice the bread into small square cubes. Spread the bread out in a single layer on a large baking sheet lined with foil or a silicone baking sheet. Bake for about 30 minutes or until the bread is dried and crunchy. Remove from the oven, allow to cool for several minutes and then pour bread into a large bowl.

In a large skillet over medium heat melt the butter, add the onion and allow it to cook for about 3 minutes until soft and translucent. Add in the garlic and cook for an additional 30 seconds until fragrant. Pour this mixture over the dried bread.

Remove the turkey breast from the fridge. Pat dry with paper towels. Prepare the garlic herb butter by mixing all of the ingredients together in a small bowl. Use half of the butter on the turkey breast, rubbing into the skin.

Preheat the oven to 425°F. Heat a large oven safe skillet over medium high heat. Once heated place the turkey breast in the skillet skin side down. Sear the skin for about 2 minutes then move the skillet to the oven and continue baking at 425°F for 30 minutes.

While the turkey is baking, beat the eggs and mix into the stuffing mixture. Pour the stuffing into a large roasting pan. Once the turkey is done baking for 30 minutes remove from the oven, carefully use two towels to protect your hands and transfer the turkey breast into the roasting pan breast side up on top of the stuffing. Add the turkey thighs to the roasting pan on top of the stuffing as well. Coat the thighs with the remaining garlic herb butter. Take the time to ensure all the stuffing is under the turkey to keep it from cooking too much.

Reduce the heat in the oven to 350°F. Bake the turkey and stuffing for an additional 50-75 minutes, to where when you place a meat thermometer in the breast the temperature is at least 160-165. The thighs should be at 175 to 180.

Remove from the oven and allow the turkey to rest for about 20 minutes prior to cutting.

Stir the stuffing to mix with the juices from the turkey.

Cooking the Turkey and Stuffing:

In a large pot over medium heat add 1 tablespoon of olive oil. Add in the turkey neck and bones. Allow to sear in the oil for several minutes. Then pour in the chicken stock and add the celery, onion, carrots, and herbs. Bring to a boil. Allow this to simmer for about 30-45 minutes. Pour through a fine mesh strainer and collect the liquid in a bowl. Discard the scraps and herbs.

Allow the stock to sit and cool for about 20 minutes, this will allow the fat to separate and gather at the top so that you can skim it off with a spoon.

To make the gravy, heat a medium size pot over medium heat. Add in the butter and cook until melted. Stir in the flour and allow to cook for 2-3 minutes until the flour is browned. Pour in the turkey stock. Bring to a simmer and allow to simmer for about 5-7 minutes until the gravy is thickened.

Prepare the Turkey Stock and Gravy: (can be done at any time after deconstructing the turkey)

Just wondering... I understand I need to be at 165 for the breasts, and 175 for the thighs/legs... what's the trick for making them come out at the same time at these different temps?

This turned out fantastically!!  Just made this on Sunday as we had our Thanksgiving late.  Everybody absolutely raved about it.  My father, who's 74 year old and not real forthcoming on compliments, told me prior to leaving that he thinks that's the best turkey he's had ever!!  I may actually make this again for Christmas.  I may get rid of the wings too and put them in the stock.  I'm not a wing fan and it seems they might be put to better use making stock.  They do make good handles for transporting the breast from baking pan to serving dish.  Thanks so much for providing this recipe....it's a HIT!!!

This is the best turkey recipie.  Cooking time is cut way down.   The dark meat is tasty.  Instead of cooking in the oven side down.  I cook mine side down on the bbq/smoker before putting the turkey in the oven at 350 over the stuffing, but I like to bbq.  Thank you for the detailed recipie.

I made this recipea few years ago.   One of the best turkeys and sstuffing I've ever had.   The only reason I've not madeit again, someone else cooked the Thanksgiving meal.

Thank you. I too am a fan of Julia. I will definitely try this in November. You were very kind to share this recipe. Happy (future thanksgiving!)

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