Go Back
–+ servings
Chou Farci - Cabbage Rolls

Classic Stuffed Cabbage Rolls | Instant Pot or Oven

No ratings yet
Tender cabbage leaves rolled around a savory pork and rice filling, simmered in a tangy tomato sauce until the cabbage turns meltingly soft. This is the classic stuffed cabbage roll recipe, made hands-off in the Instant Pot or baked low and slow in the oven, from the same filling and sauce as the keto version.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients
  

Cabbage
  • 9 large white cabbage leaves softened (see instructions below)
Filling
  • 2 pounds ground pork or beef
  • 3/4 cup uncooked long-grain white rice rinsed
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon dried onion flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Sauce
  • 1 28-ounce can crushed all-purpose tomatoes
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

Equipment

Method
 

To Soften the Cabbage Leaves
  1. Cut the core out of a large head of cabbage.
  2. Remove any discolored or damaged leaves from the outside.
  3. Place in a large bowl, stem side down, with 1 cup of water in the bottom.
  4. Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.
  5. Remove and cool before carefully separating leaves for use.
Make the Filling
  1. Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.
Make the Sauce
  1. Combine all of the sauce ingredients in a large bowl and stir well. Set aside until ready to use. Store extra sauce in the fridge or freezer.
Instant Pot Instructions
  1. Place 1/2 cup of sauce on the bottom of the Instant Pot insert.
  2. Place a cabbage leaf on a clean flat surface and add 1/2 cup of meat filling to the center.
  3. 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.
  4. Place the roll in the Instant Pot (make sure you've added sauce first so they don't stick).
  5. Repeat with three more rolls.
  6. Top the rolls with 1 cup of sauce.
  7. Place a cabbage leaf on top of the rolls to keep them separated from the next layer.
  8. Make the remaining 4 rolls and place on top of the cabbage leaf. Do not press down.
  9. Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.
  10. Place the cover onto the Instant Pot and lock in place. Make sure the vent is closed.
  11. Choose Manual / Low Pressure and set it for 20 minutes.
  12. When the timer goes off, allow the pressure to release naturally, about 10 minutes.
  13. Remove the lid and serve hot with extra parsley for garnish if desired.
  14. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Baking Instructions
  1. Preheat the oven to 350°F.
  2. Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish.
  3. Place a cabbage leaf on a clean flat surface and add 1/2 cup of filling to the center.
  4. 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.
  5. Place the roll in the baking dish. Repeat with the remaining 7 rolls.
  6. Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.
  7. Bake for 45 minutes, or until cooked through.
  8. Serve hot with extra parsley for garnish if desired.
  9. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 22gProtein: 20gFat: 24gFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Ground beef works as well as pork here.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe