Delicious & Easy Cabbage Rolls in about an hour ~ Pressure Cooker Recipe
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- Äas pĆidĂĄn 3. 10. 2020
- You don't have to spend hours and hours making cabbage rolls, just use your Ninja Foodi or electric pressure cooker and get the job done in no time at all! See how I investigated and corrected the water notice, plus a trick for preventing the water notice that you don't want to miss!
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You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/ninja-foo...
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I grew up eating cabbage rolls, and this is the first time I've ever attempted to make them myself. These. Were. Awesome! Such a good recipe! :)
Also, does anyone else get enjoyment watching Louise take the first bite or 2 of her food? So expressive and makes me want to make that dish *every* time! :)
YAY! I'm so glad you made them!
Yes
Very much so! I want to reach through & have some!! Yum those look good, wish she could ship them!! đđđđ
My mother's side of the family is Portuguese and Romanian, and the cabbage roll recipe has been passed down through the generations. We ate it many, many times, but we called it stuffed cabbage. I love making cabbage rolls in the Foodi. I make mine exactly like you do, but I put some of the sauce in the meat mixture too. I have not used sour cream in the sauce before. Am definitely going to try that next time. Will try using the inner leaves to line the bottom of the pot too. That's a great tip, Louise. Now I am hungry for stuffed cabbage and am going to make it for dinner. đđđ
I really like the idea of putting sauce in with the meat mixture! Thanks for that tip!
Thank you so much Louise for doing this video I love it the best cabbage rolls ever. I can not believe the time you put into your testing to make it so easy for your followers, we are blessed to have you.
I got the water notice. There was plenty of liquid and no burn smell so, I simply stirred the contents around slightly to dislodge anything that was stuck, not disturbing the integrity of the rolls, and tried again. This time it worked. Which I was grateful for because I had no more inner leaves left to line the bottom. I made some other changes to the sauce to lower the WW points and it came out delicious! The filling was so tasty and the cabbage tasted more like pasta instead of cabbage. Delighted! I will make this again.
Love your demo. It sure makes the work of making these much faster. Thanks
I always hated making cabbage rolls because it was so difficult to get the cabbage leaves soft enough to remove from the head. This worked wonderfully. Thanks for another wonderful Foodi recipe.
I'm so glad!
This is the first time I learn how to cook cabbage rolls. Thanks so much for introducing to me this dish
Hope you enjoy it!
Thank you for all you do I absolutely adore your videos and you! Your so thorough and thoughtful of those that may not have the options you do.
Thank you so much!
This looks so good. I will try it with less rice and no sugar for my Keto/Carni diet needs. I do love cabbage rolls.
Seems every country has their version of stuffed cabbage! The Polish side of my family calls them Golumpki... So I had to cook my hamburger because it got accidentally left in the fridge (instead of freezer) and I'm wondering if I should cut the final cooking time from 10 mins to maybe 5? I'm adding the egg right before I make the rolls, if that makes any difference. Also, I steamed my regular size cabbage for 13 mins but I noticed the video said 15 and the recipe said 10 (I split the difference đ). There's another Polish dish called Kapusta made with sauerkraut & kielbasa (I've tried & tested in the Foodi) which seems to have many versions as well. It's very tasty & keto (doesn't affect my T1 son's sugar). Might be an idea for a video. I'd be happy to share the extremely easy old school recipe. âșïž Thanks so much for sharing!!đ€
I needed this in my life! One of my all time favorite dishes! Canât wait to make this.
Hope you enjoy it!
Thank you so much, Louise!! I can't wait to do this!! So yummy and healthy!! Thank you!!
I hope you love it!
Almost like my mom uses to make them. It reminds me of home. đđđ
Iâm making this on Sunday!! Canât wait!!
I hope you love it!
I love your tips and can't wait to try.
Thank you and I hope you enjoy them!
My first attempt at cabbage rolls was a complete disaster. This awesome recipe makes me believe I can do it right this way. Thank you so much Louise from one of your huge fans. I love your videos. :)
You can definitely do this! Please keep me posted after you make it!
Just made these today. Oh wow
Another family favourite.
Louise your a champ. â„ïžđđȘ
Glad you like them!
Never ever had i had truly fabulous cabbage rolls. I made these when my husband wanted me to precooked food for the week. I packed these up into individual servings and took some with me on the road. The first time I tried it, I put it in the microwave, my rice wasn't cooked. It was crunchy. But the flavor was so tasty, I kept eating it. Lol the next time I heated it up I used my mini crackpot I travel with and plugged it in 32 hours before my lunch time. Rice cooked all the way. Soooooo good. I can't stop talking about it. That sayce!!! Girl you put your foot in it.yummy. thank you
Thank you so much! I wonder why the rice wasn't cooked though. What kind did you use?
Jasmin rice. I looked at my post sorry not 32 hours. It sat in my crockpot for 2 hours. My husband always soaks his rice for 30 min. He suggested I try that next because I'm definitely making it again
This looks delicious.I like to try new dishes because I love to cook!This was so easy to follow.
Thank you so much đ
Canât wait to try this. I have used thickly sliced onions on the bottom of my pot before to prevent whatever I was cooking from burning. Thank you for sharing.
That's a great idea!
Just got the Ninja Grill. The pot is next in line. You are amazing!!! So love to watch you. You have really taught me a lot about the Nija pot. Thanks so much
Awesome! Thank you! I hope you love the Foodi!
I made this for the 1st time tonight. It was amazeballs!!! Delicious!!!
Wish I could post a pic of mine!!!
Thanks! That will save me a lot of time on my feet cooking the cabbage! And way less drippy mess!
So much easier for sure!
I just found your channel. Your videos are VERY well done. Honestly one of the best in production and professionalism I have seen on CZcams. Your cooking instruction is great for someone like myself that really does not cook. Love all the tips! I just ordered the Ninja XL Grill and am very much looking forward to your future videos. You are such a breath of fresh air. Thank you :)
Wow, thank you so much! I read your comment to my husband (producer and editor) and he thanks you as well!
I always glob lots of sour cream on my rolls but never thought to add it to the sauce. Sounds very good. đ€€
This will be fun to see you. Thanks for all your videos. After a year, I still use my ninja nearly every day. Even if it's just to reheat. Cheers
I hope you enjoy the video!
Just love to watch your videos. So lovely....and so professional...!
Thank you so much đ
I do one that I developed myself but so anxious to try yours. Cant wait thanks for all you do. OMG you taught me so much abut putting the cabbage in bottom and other things you do. I am going to use your recipe thank you so much.+
Hope you enjoy it!
This sounds yummy and I need to make some cabbage rolls! My mom in law made hers with sauerkraut in layers with the cabbage rolls and, of course, cooked it for hours. I might try putting some sauerkraut on the bottom for the liquid and see if that works. :)
I'm EXCITED! Going to make this in my new IP. I LOVE cabbage rolls but don't love being in the kitchen ALL DAY to make them.
Hope you enjoy it!
It came out perfect! Love this recipe.
Glad you liked it!!
These look very interesting thank you xx
Hope you love them if you give them a try!
Thanks for the tip on how to salvage dinner if something goes wrong! I really appreciate that tip!! đââïž
You are so welcome!
Making this tonight. Love love love that top.
I hope you enjoy it!
The ONLY thing Iâd add is a bunch of paprika! My Hungarian grandmother always did this (as well as adding caraway seeds). Not sure if this is traditional but damn, were they wonderful. Canât wait to try your recipe. Thanks!
Sounds great!
Wow, looks great! Canât wait to get my pot. (My daughter is giving me one for Christmas.) yayyyy!
YAY! I hope you love it!
Can't wait to try this one out!!!
Hope you like it!
I take all leaves and stems from broccoli, cauliflower, kale and cabbages and dehydrate them âŠâŠthen I grind them into green powder for smoothies, soups and casserolesâŠ..my husband doesnât care for a lot of veggies but heâs getting some without knowing itâŠlol âŠWhat happens in the kitchen stays in the kitchenâŠâŠđ€Ł
I need a larger instant pot thereâs a ten quart and now a twelve quart outâŠ.Iâve been prepping freezer meals a lot and vacuum sealing them so itâs so nice to go a pick out a premade meal and you can drop the bags into boiling water but I donât like cooking in plastic so I just run some water on the bag and then put it into my pot to warm upâŠ..
Yesterday I cooked lentils took them out then fried sausage and then added the lentils back into pot and added homemade onion, garlic and green powders along with dehydrated pepper powder to make a hearty sauceâŠâŠhalf I kept sauce and vacuumed seal and the rest we had as soup with homemade crusty rollsâŠâŠ.
I wish they would make square instant pots for longer cuts of meats and lasagnaâŠâŠ
When i make cabbage rolls in my pressure cooker I place the required amount of water in the pot then the trivet on which I lay the cabbage leaves followed by cabbage rolls and top with sauce.
Good idea!
Definitely making this one. I have plenty of sausage in the freezer and it's going to be time to harvest cabbage here sooner than later.
Hope you enjoy it!
OMG. Delicious and much easier than it sounds. I used all ground turkey thigh meat. My wife didn't even complain about the mess I made in the kitchen.
That is wonderful!
As a Brit, I really have to congratulate you on your pronounciation of, "Worcestershire". I find that North Americans really stumble over it, but you pretty much nailed it!
You should see me off camera practicing! LOL Usually, I say it about 50 times before making a recipe that has it in there. LOL
I grew up in a home with a grandmother and Mother who would cook huge stock pots of Cabbage rolls, it would be an all day job for them. Now, I just use the Instant Pot and have them in less than an hour, wish they could taste them. This recipe is deliciously delicious. TFS!
Thank you so much!
This is a lovely recipe. I'm would like to know do I use vented or unvented when using the steam function on my instant pot? Thank You
Looks so so yummy đ
Thank you đ
Hi I just wanted to let you know i tried your recipe for stuffed cabbage rolls.. my grandma on my moms side was polish and Ukrainian she made them but we called them Golabki. But it brought back so many memories thank you for a recipe that was easy to follow. I was very proud of myself.
Iâm so glad you enjoyed it!
Thank You, like good as usual.
Thanks!
Hi Louise, I love cabbage rolls, they look delicious. I'm a subscriber. I was watching an older video earlier, your chicken and dumpling's. I was wondering where you got the cutting board in the video. Thanks, for all of your videos. I know it's a lot work, but your subscribers like me, appreciate it. So Thank You and your husband!!!!!
Thank you so much! I have a few cuttings boards, but the one I'm using currently is in my Amazon store: amazon.com/shop/thesaltedpepper under Ideas for the Kitchen.
The best and easy way to do cab roll is freeze the whole cabbage head and take it out couple days before youâre gonna do cab roll. That is the most easiest possible way you wonât believe I came across your video and I freeze the whole cabbage head take out the core, then freezer makes it easier.
WHOA...those look good!....i never made these before, and i got to thinking about the sauce.
i make a lobster, and shrimp ravioli soup, and i bet that sauce would be good for that!
THANK YOU!
Hope you enjoy it!
use Savoy cabbage for cabbage rolls
Thank you!!!
You're welcome!
Cut out core place core side down in a pie plate with a little water, place damp clean tea towel over cabbage microwave, check every few minutes until you get the time down right to be able to remove leaves easy. Repeat as often as needed to remove leaves. Saves on big pot of water, mess and super wet leaves.
I figured it out to use Napa cabbage instead.
I've used ground beef, veal, turkey or chicken.
Uncooked rice, chopped onion, garlic, some tomato sauce
Mix it
I make a huge pot of sauce with whole, diced tomatoes, onions, Brown sugar.
Fill my rolls alternate my sauce, sauerkraut leftover cabbage.
I read some recipes use fingernails in the sauce layer
I'm pretty sure we could survive on cabbage rolls. It's the perfect balance of meat/grain/veggies =)
louise I haven't tried this yet ...but i want to! Just wanted to tell you how much I love your hair! Just beautiful on you! hope you have a great day!
Thank you so much!! I hope you enjoy the stuffed cabbage! Have a wonderful day!
Wow what a great idea. I'll do that when I make cabbage lasagna. Such a pain to remove full leaves to boil for so long. Thanks Louise! đ§Ą
I know it! I've tried everything to make removing the leaves easier (except freezing) and this worked great!
GaleâŠâŠ.what is cabbage lasagna? I love lasagna but have had to forfeit it on my keto/carni diet? Can I simply exchange the cabbage for the noodles? Anything else?
I just tried to cook this and got the water notice about 15mins in. I did as you said took the rolls out and yes the cabbage on the bottom were burnt even though I used the thicker leaves. Lucky I had an extra pot and transferred it all to that pot. I didnât have any of the thicker leaves left so I just used what I had left of the cabbage and added more chicken stock. Restarted and it took about 10mins to come to pressure . When it was done I let Nr 10mins. My cabbage wasnât as done as I like it so I put back under PC 5 min. to see if would be more cooked to my liking. Perfect!!!
Quick question, were you using the 6.5 qt or the 8 qt Ninja Foodi? I'm trying to figure out, based on feedback, if the size is making a difference in this recipe. I'm thinking the 8qt uses more of the liquid to come to pressure and that could be the issue. I appreciate your feedback and I'm so glad it worked out in the end!
I'm salivating right now. I have been making cabbage rolls for years and one time almost sliced my hand open trying to remove the core. You are a genius and my hero for showing me how to use an apple corer. Thank you for another wonderful recipe! đđđđđ
I hope you enjoy it!
I think l would take off enough leaves and cook them separately in another pot. Very good recipe thank you for sharing
Enjoy!
I used some corn starch and liquid to thicken the sauce and then allowed it to reheat on "Saute" to boil off some of the water. What I like about this recipe and the cook is that she gets right down to it, tells you what you need to know, shows us the steps, and doesn't waste of time with personal stories and blather total unrelated to the recipe.
Thanks so much!
Oh girl !! I roll them the same way! I love all of your recipeâs. Iâm interested in different ways of preparing grits. Had grits one when driving through Northern Georgia, terrible. Can you show sweet and savoury types ? We have them here to purchase. I would like to try them again ... Tks for considering ! đ€đšđŠ
I started working on a shrimp and grits recipe last spring, but never finished the recipe. I'll have to get back to that!
@@TheSaltedPepper yay !
i LIKE MOST OF YOUR RECIPES BUT i HAVE MADE CABBAGE ROLLS OVER 50 YEARS AND PRESSURE COOKING THE CABBAGE FOR ME IS QUESTIONABLE SINCE THE CABBABE LEAVES INSIDE ARE STILL TOO RAW AND DIFFICULT TO ROLL. i HAVE ALWAYS CORED MY CABBAGE AND WRAPPED IT TIGHTLY AND PUT IT INTO THE FREEZER. YES i ALSO TRIM THE THICK STEM BEFORE I ROLL BUT THE APPLE CORER IS GENIUS. LOVE THAT IDEA. ALSO THE SOURCREAM FOR THE SAUCE. i DO NOT LIKE ADDING THE RICE AND ONIONS RAW SO I COOK MY RICE IN CHICKEN STOCK AND COOK THE ONIONS IN BUTTER (WHILE THE CABBAGE THAWS) HAVE NEVER USED WORCESTERSHIRE SAUCE SO I WILL TRY THAT. THANK YOU FOR ALL YOUR RECIPES AND KEEP THEM COMING.
I was very pleased the way the cabbage cooked and didnât fine the center leaves hard to roll. Enjoy!
Hi thank you so much for your recipes I really enjoyed it and I noticed itâs going to seem a little strange but Iâm totally blind and I just want you to know I love the sound of your windchimes theyâre so beautiful I wish I had some like them hope to hear from you
That does not sound strange at all. I love the sound as well.
@@TheSaltedPepper thank you so much for replying it means a lot to me thank you again for all of your recipes I cannot wait to make some of them myself
Hi Louise, I have done this 3 times and it's been amazing every time. My question is more about the steaming part. When I steam the cabbage there isn't steam that comes out like yours. I seem to have to take about twice the time you do. But when I use the pressure cooking part it seems like it works exactly like yours do and the times are right. Is there something wrong with the steaming part of my foodie. It just doesn't seem like the machine could only half work, and work only when you close the valve and not work when you open it. Please keep doing those amazing recipes I have tried many and they all work great with the foodie.
That is interesting. Which model do you have? I can't imagine why there is such a difference in steam time. I have noticed that my newer Foodi releases less steam than my older one, but the cook times are similar.
Could I use Greek yogurt us a thickener ?
Great recipes . Love your videos!
Yes, I'm sure that will work fine. I'm so glad you enjoy the videos!
This is an awesome recipe! Do you also make stuffed grape leaves?
I haven't yet, but I want to!
Does the red wine vinegar and sour cream make the sauce too much sour acid?
Great way to do it ! Can you tell me how you keep your knives so sharp !
They stay pretty sharp, but I do sharpen them with an electric sharpener every few months.
A+++. For pulling those leaves off. Always been a major challenge...ugh..
Yes, I know! What a pain, but this really made things easy!
Mandalorian: This is the Way.
HELP because I found your channel this week. I just purchased a Ninja Foodie 8 quart from Sam's club it is supposed to be here Thursday. I am wanting to use my leftover ham from my ham on a bone. I want to make ham, cabbage, and potatoes and can contain onion and green papers. I want to make it in my new Ninja foodie. DO you have any ideas I want to make this for our New Years dinner. I'm sure I can come up with something from watching other videos but I love your instructions best. I am not new to pressure cooking I have had electric pressure cookers for years and stovetop before that. I have had an Instant Pot since they come out and an EMril before that.
I have always made it on the stovetop but would love to try my new Ninja
I love love love your channel
As long as you have some liquid of some sort, you should be able to pressure cook it all together. The size of the vegetables will determine the cook time. Cabbage takes a little longer than the potatoes, so make the potatoes larger in size then the cabbage. It also depends on how soft you like your cabbage.
after i roll my cabbage and put in a baking pan ...how long in the ninja foodi xl oven ...on bake ????????
I honestly don't know because I've never baked the recipe.
I use a can of cream of mushroom soup in my tomato sauce for cabbage rolls. Maybe replace the sour cream with it.
That would work!
I just made these they were delicious tasting but thank you for sharing only thing wrong my rice didn't cook I used brown rice which shouldn't make difference any suggestions?
Brown rice definitely makes a difference because it takes a lot longer to cook and usually needs more liquid. I haven't tested this recipe with brown rice, but the easiest thing to do would be to parcook it.
@@TheSaltedPepper Thank you Louise I will or use Minute Rice đ
Could you add a round of baking paper to the bottom of the pan and put the spare leaves on top of that? Or would you still get some burning?
I would think the baking paper would get wet and disintegrate, but I haven't used it before so I'm not sure. The thicker leaves worked great for me, but if you are still worried about burning, add a little more chicken stock in the beginning.
Your recipe looks amazing but I do have a question: To further guard against the water notice, could these be pressure cooked in a stacked pan-in-pan?
You could, but you would need to increase the cook time some. I've made this recipe 6 or 7 times and the ONLY time I got the water notice was when I used the thin leaves instead of the thicker ones on the bottom, so I wouldn't worry about the water notice.
Do you cook any recipes with the Ninja Pro Oven XL. You always use the pressure cooker
I use the oven all the time, but haven't done any recipes yet.
LouiseâŠ..
I simply love my 6.5 Foodie. Please give us some legit keto recipes. You could do it better than anyone else. Maybe we could use a Keto/Foodie series?..
I'm glad you are enjoying the Foodi. I do have some keto friendly recipes on my website, search the low carb category on my homepage: thesaltedpepper.com
Louise, canât find the written recipe. Would you be so kind to share the link please. Thank you kindly.
Here you go: thesaltedpepper.com/ninja-foodi-cabbage-rolls/
At the top of this page. SANDY
I'm not the sharpest knife in the drawer, but I can't figure out how to get the actual written recipe for some of your recipes, like stuffed cabbage. How do I locate and download the actual recipe?
I can give you the link to this recipe, but that won't help much for other ones. Instead, you can find the specific recipe by starting on the front page of my website and using the search feature or the categories to find exactly what you are looking for. The other way is to look in the video description of the video and the link is there. thesaltedpepper.com
if freezing....what is the best way to reheat and what is the best way to freeze
Yes, they can be frozen and I like to freeze them with the sauce in an airtight container. Steaming to reheat works great, but you can also use slow cook.
@@TheSaltedPepper thank you so much!!!!
I checked my Foodi roast button and it goes down to 250 degrees and the timer goes up to 4 hours. A Boston butt for pulled pork is much better when cooked in the oven as it cooks in its own fat. Why couldnât I wrap my butt in foil, place it on the rack and use the Foodi. Whatâs your thought?
You absolutely can! In fact, I have one in the freezer that I want to make that way for a future recipe.
This is when an 8 gt is needed.
I canât find the recipe on your website.
Here you go: thesaltedpepper.com/ninja-foodi-cabbage-rolls/
Could you use a trivet
You could try that and see how it works, but you would have to reduce the amount of cabbage rolls I think.
Can I use cauliflower rice instead of rice?
You can, but honestly I think it would become very mushy. I'd just skip the rice.
I would just use the leaves and meat mixture to make a lasagna. So much easier, and taste the same without all the time consuming rolling. đđ
Sure, that works. I didn't find the rolling to be hard or time consuming at all though. I like the look of the rolls, but at the end of the day, it tastes the same so do what's easiest for you!
@@TheSaltedPepper the rolls absolutely do look delicious!
Just like polish golabki
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I am watching this for the first time and I notice you had to shave some of the cabbage away I was wondering if you couldn't have just taken the legs of you basket I think I have seen you take the legs off it before and just sat the cabbage on the legs then you wouldn't have had to shave so much off the cabbage
I bet that would work, I didn't think to try that! Thanks!
Made these and they would of been delicious if it wasnt for the rice didnt cook. Anyone else have this problem?
I've not had that happen and I haven't gotten any feedback that it has happened to anyone else. What rice did you use? That could make the difference.
Iâve made this before and it was so delicious. But today when it was done my rice hadnât cooked. And now itâs dense with hard rice. What did I do wrong? I reread the recipe and it was done correctly. Hmmmm?????
Hmmm, did you use the same kind of rice? I'm not sure why there wasn't enough liquid to cook the rice, that hasn't happened to me before. I wonder if your cabbage was older and maybe drier? I doubt you did anything wrong, there are so many tiny variables in cooking that affect the outcome. I would simmer the cabbage rolls in more liquid to finish cooking them.
Thank you so much for getting back to me. All fresh ingredients. So it remains a mystery. Fortunately when I later microwaved to reheat it was mostly resolved. Youâre the best. Thanks again.
Core is still there
Does anyone add bacon?
If I was to add bacon, I'd probably add crispy bacon crumbles on top as a garnish.
More Talking than explaining, cut the chat and get to the point, that's what people want to here not six minutes figure out cabbage to big cut in half or one third be done all that Talking is unnecessary
Exactly how do you know what "people" want? You can certainly speak for yourself and for what you want, but you can't speak for other people. I know my audience and they appreciate my videos and the tips and explanation. They are who I make the videos for. I'm sure you can find another channel that caters to more of what you are looking for.