lazy

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

These Lazy Slow Cooker Cabbage Rolls taste exactly like regular meat and rice cabbage rolls, but in cabbage roll casserole form and without all the work. They are also Weight Watchers friendly!

📋 Lazy Slow Cooker Cabbage Rolls Recipe

lb extra lean ground beef (cooked)

brown rice

mushrooms (can substitute canned mushrooms)

ketchup (add additional to taste)

cabbage (*chopped)

-10 oz -cans condensed tomato soup (*gluten-free)

sour cream

dill

Brown ground beef with chopped onion on stove top. Add mushrooms when ground beef is nearly done. Cook until meat is browned and onions and mushrooms are soft. Drain.

Cook rice per package directions.

Mix ground beef mixture, rice and ketchup together in large bowl.

Remove core from cabbage and chop cabbage leaves into bit sized pieces

Spray slow cooker with non-stick cooking spray and add 1/2 of the cabbage to the bottom of the crock-pot.

Then add 1/2 the rice with meat mixture, then 1 can of tomato soup on top of it.

Add the remaining layer of cabbage, then remaining rice and meat mixture, then 2 cans of tomato soup on top.

Cook for 8-9 hours on low, until cabbage is tender and a fork can easily go through it (may need a little longer)

Garnish with light or non-fat sour cream and fresh dill, if desired.

Garnish

What is Mandu? Mandu, or mandoo are Korean dumplings with a variety of different fillings depending on the region it originates from across Korea. They can be steamed, pan-fried, deep-fried, or even boiled for soups. What you&#8217;ll need: How to&hellip;

Mandu Lasagna

beef potstickers

marinara sauce

mozzarella cheese, shredded

This hearty Lasagna Soup recipe is easy to make on the Stove Top or the Slow Cooker and is perfect for a cozy night in! Serve it with Mozzarella, Parmesan, and Ricotta for lots of delicious flavor.

Lasagna Soup

beef

sweet Italian sausage

yellow onion

tomato paste

Basil

sugar

hot sauce (optional but recommended)

Pepper

red pepper flakes

chicken broth

tomatoes

tomatoes (undrained)

bay leaf

lasagna noodles

Parmesan Cheese (freshly grated)

Mozzarella Cheese (shredded

Ricotta Cheese

Parsley (roughly chopped)

Cook and crumble the ground beef and sausage in a 4 -quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.

Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.

Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot with it.

Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.

PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.

Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.

Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.

Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676679298/q87wwzelnnih0fwamcry.mp4

Spicy wontons in a chili oil sauce just like the popular Din Tai Fung restaurants

Spicy Wontons (Din Tai Fung Style)

wontons (frozen

garlic (finely minced)

- 1 tsp red pepper flakes (adjust to your spice level)

tsp Sichuan peppercorns

tsp Chinese five spice powder

Tbsp sesame seeds

tsp sugar

chili oil

soy sauce

Tbsp black vinegar

Tbsp warm water

onions

Start by cooking the wontons according to package instructions (if using frozen) or until they float and are fully cooked through. Drain and set aside.

In a heatproof bowl, combine the minced garlic, red pepper flakes, ground Sichuan peppercorns, Chinese five spice powder, sesame seeds, and sugar. Set aside.

In a small pot, heat the chili oil (use more of the oil, less of the crisp) until it just starts to shimmer or bubbles form when you stick a wooden chopstick in (about 350°F / 175°C), then carefully pour the hot oil over the spice mixture. It should sizzle and become aromatic.

Add the soy sauce, black vinegar, and warm water into the mixture. Stir to combine into a spicy, savory sauce.

Toss the cooked wontons in the sauce until evenly coated. Transfer to a serving dish and sprinkle with chopped scallions. Serve immediately.

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Instant Pot Cabbage Rolls {Authenti...

📋 Lazy Slow Cooker Cabbage Rolls R...

Mandu Lasagna

Lasagna Soup

Spicy Wontons (Din Tai Fung Style)

Top 5 lazy recipes from across the web

The most viewed lazy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cabbage Rolls {Authenti...

📋 Lazy Slow Cooker Cabbage Rolls R...

Mandu Lasagna

Lasagna Soup

Spicy Wontons (Din Tai Fung Style)

The most viewed lazy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine