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.

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