This Instant Pot cabbage roll casserole is a variation of my "tried and true" stuffed peppers recipe. Serve with additional cooked rice, if desired.
Ingredients
- ground turkey: 1 pound
- onion: 0.66667 cup (chopped)
- head cabbage: 1 piece (cut into 1-inch chunks)
- Italian-style diced tomatoes: 1 can (28 ounce can)
- chicken broth: 1 can (14.5 ounce can)
- water: 0.75 cup
- uncooked long grain white rice: 0.75 cup
- Worcestershire sauce: 2 Tbsp
- ½ teaspoons dried basil: 1 piece (divided)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- cheddar cheese: 2 cups (divided, shredded)
- tomato sauce: 1 can (15 ounce can)
- white sugar: 1 tsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
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Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
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Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
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Remove the Instant Pot lid and stir in 1 cup of Cheddar cheese.
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Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
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Bake in the preheated oven until heated through, 25 to 30 minutes.
