Delicious & Easy Cabbage Rolls in about an hour ~ Pressure Cooker Recipe

do you love stuffed cabbage but hate making it because let's face it dealing with the cabbage is kind of a pain well at least that's how i always felt until i found this trick for using the ninja foodie to get the perfect consistency to the cabbage so you can roll perfect cabbage rolls and then we're going to top them with this delicious sauce welcome to the salted pepper where we cook for real life using real food and we keep it real simple and today we're going to make cabbage rolls but it's not going to take all day we're going to get this done in no time at all using the ninja foodie pressure cooker and air crisper however you could use the instant pot or any electric pressure cooker for this recipe it'll be just fine first thing we need to deal with is the cabbage this is always the part that's so hard i've tried so many different tricks for getting the perfect consistency of cabbage which means it's not too soft and it's not too firm so that we can roll cabbage rolls well they've all pretty much failed and and there's a ton of different ways you can do it but this way is the way that i was amazed by and it works every single time all right so the first thing i'm going to do is remove the core at the bottom of the cabbage and i'm going to do that starting with a knife and i'm just going to insert the knife around the core be careful when you do this of course all right after i make some slits here these are not exact i do want them to connect though then i'm going to take my apple corer so this has worked fantastic it's unbelievable how much easier it is and i go straight down the middle here and just work it in and then pull it out and that's the start of coring the cabbage otherwise you're really playing around with the knife for quite a while so i found this to be so fast and easy then i go around the core so now i'm going to get the rest out so that looks pretty good okay so now that that's cored out we're just going to leave it just like this now i did remove some of the outer leaves that just weren't looking too good so i've got a nice head of cabbage here and we're gonna use the basket to put the cabbage in two cups of water all right so now you wanna put the cabbage into the ninja foodie into the basket with the side that you just cored out down and this is when we check for fit okay because i've been using four pound cabbages but jeff got me a really big one which is five pounds and i don't think it's going to fit in here and it's not the pressure lid will not go on even if i tried something with a lower profile i can tell that this is just not going to fit i don't want to put it right directly in the bottom of the pot so i'm going to have to make some modifications to the cabbage oops i don't need to take that out because we are still going to use that all right so what i'm going to do which is not something i really like to do is i'm going to trim the bottom off a little bit so that we can fit this in now if you had the 8 quart that would be no problem and i could switch out to the eight quart but i figure some of you might run into this problem so you're gonna need to know how to fix it now the other option we could do is take off all the outer leaves but i don't like to waste those these are really nice for rolling because they are the really big ones so i don't really want to waste it so i am just going to take this off and i'm going to start just by shaving off a little bit here so maybe take an inch off and see we could chop that up and make some coleslaw i might add it into the sauce though all right let's see i don't think i did enough but let's check it because we don't want to do more than we need to that might work just a little bit too tall now if i switch from the basket over to my sling i bet it would work but i'm not going to do that because i think finding a four pound cabbage is fairly easy so that's what i would recommend for this a recipe i'll try not to get it in the sauce there these are the kind of things that we run into when we're making recipes you know produce comes in all different shapes and sizes so all right i think this is gonna work now yay all right so we've got two cups of water in our cabbage now fits we're gonna keep it vented keep the valve vented in the back and we're gonna go i'm gonna stick with 15 minutes of steam time since i just shaved this off and we'll see we can always add some more time if we need to so 15 minutes of steam and hit the start button take a little while for the two cups of water to heat up and start producing steam and we will see the steam come out and even sometimes the little button in the back will pop up don't worry about that it's fine as long as you are vented you are not under pressure and you're not going to overcook your cabbage all right so let me clean up here and let's make the meat mixture the stuffing that's going to go inside of these cabbage rolls all right so let's make the filling for the cabbage rolls what you're going to need is two pounds of ground meat you can use any kind of ground meat you want what i'm using is a ground well it's a ground beef that i made myself so i think an 80 20 would probably be the best bet for you guys and i'm using a pound of sausage the sausage i'm using is italian sausage and i have two different kinds half of the pound is sweet sausage and the other half of a pound is hot sausage that's the blend that i really like but you can obviously put all sweet sausage you can put you know any anything you want the sausage that i'm using comes in a casing so i do remove it from the casing and i do that just by squeezing the one end out grabbing a hold of the casing and squeezing the other end out so that we get all the sausage out of the casing now one thing i will say is if you're not going to use sausage if you want to use all ground beef or ground turkey or or combination of the two whatever you're gonna probably want some more seasonings that i'm using because i'm using very basic seasonings and not that much of it because the sausage gives so much flavor to the meat so while we're talking about seasonings we're going to go ahead and add those in what i have is one and a half teaspoons of fine grind sea salt that is very different than table salt so if you're going to use table salt definitely decrease that one teaspoon of black pepper half of a teaspoon of onion powder and a half of a teaspoon of garlic powder not salt but powders if you use garlic salt or onion salt cut your salt back so it doesn't become too salty all right the next thing i'm gonna put in is are my onion dices and i diced these fairly small probably like a quarter inch dice this is one small vidalia onion it's about three quarters of a cup so one onion red yellow white medallion whatever you want sweet onion anything's fine put that in i hope my bowl is big enough for mixing then i have two large garlic cloves and these were pretty large that i minced up so this is about one to two teaspoons it's probably about two teaspoons of garlic that's minced i'm gonna put that up all right so that little beep was telling us that the steam is building and the countdown's starting and we can see the steam coming out of the back there the next ingredient i'm gonna put in is one half of a cup of white rice not rinsed not cooked just dump it in one tablespoon of worcestershire sauce dump that in and three large eggs dump those in all right now it's time to mix it up and the best way to do that is with clean hands so that's what i'm going to do but of course you could use a spatula whatever you want to do or a stand mixer would probably mix this up pretty well too so i'm just going to get in here and mix it all up my bowl's a little small so you might want to get a bigger bowl than i have here so you can really get in there and flip it over and i break up the sausage meat pretty well because otherwise it kind of tends to cook in one clump and then the inside of your cabbage rolls you have like a pocket of sausage and i like to get that sausage flavor all throughout so i mix that up pretty well all right i think that looks pretty good now if you were using a drier meat or a leaner meat i should say you might want to add in a little bit more moisture maybe an extra egg or a little bit more of the worcestershire sauce so that you have enough liquid in there to completely cook the rice and you know keep it nice and flavorful and moist all right that looks good my buttons about to pop up on the back so that definitely could happen do not worry about it it's going to be fine it will go back down all right so let me clean up here and now we're going to mix up our sauce all right so now we're going to make up the sauce that we're going to cook the cabbage rolls in what i have here is one can of fire roasted tomatoes those are 14 and a half ounce can you could use crushed tomatoes another kind of diced tomatoes if you don't want to use the fire roasted that's going to be just fine and i have one 15 ounce can of tomato sauce quarter cup of red wine vinegar one tablespoon of worcestershire sauce quarter cup of brown sugar this is optional but it really helps to balance all the flavors all right now the spice blend let's get to that real quick the spice blend is again the same spices that we put into the filling and but different quantities so it's one teaspoon of fine grind sea salt one teaspoon of black pepper half of a teaspoon of onion powder and a half of a teaspoon of garlic powder so we're going to put those in and now we're just going to whisk it up all right that's good now we just wait for the cabbage to be done then we will fill and roll our cabbage rolls which is super easy to do i'm going to show you exactly how to do it and then we will get everything back into the pot to pressure cook for 10 minutes and then we're going to be almost done so it's really quick and easy all right so the 15 minutes of steam time is done but my silver which mine's silver here this is the newer model some of them are red the pin is still up that's perfectly fine it's going to go down in a second so just wait for it to go down no worries at all it has popped up and gone down a few times during the steaming but i'm still getting a lot of steam coming out from the valve so we are not overcooking the cabbage we're not pressure cooking or anything like that so i'll just wait for it to cool down you can turn the pot off now there it goes all right so now go ahead and open the lid do that away from you because it is very steamy in there and then i'm gonna put on my gloves and i'm gonna pull the basket out and dump the cabbage onto the plate and hopefully this bigger cabbage cooked in the 15 minutes and the easiest thing i find is just to go ahead and dump it out oh actually this one's kind of kind of cumbersome all right put that over there now i need to flip it over but i'm not going to touch it with my gloves these are not they're heat resistant but they are not steam resistant so if they get wet they do get hot so i'm just going to set this here for a minute take these off and then i'm just gonna use the equipment that i have here which is my knife and and i'm gonna get creative right we're gonna turn this over there we go all right so it's going to be really hot right now so i definitely suggest letting it cool off until you can touch it comfortably with your hands and then i'll bring it up here actually i should just put it right on here so that takes about five minutes or so and then we're going to peel off all the leaves and then we'll get to stuff in our cabbage rolls all right so while the cabbage was cooling i dumped the pot so we're starting with you know no water in the pot there and now the easiest way to do this is to find the edge here so let me go so the stem is right here so this is the the harder part and then these are the leaves here and the easiest way to do it is just to take your fingers and gently roll it off and then it comes right off in a full cabbage leaf and then we're going to set that over here and the cat i i have fun with this because it's like a puzzle to me so i find the next one and i do the same [Music] thing [Music] all right there we go and just keep doing that until you get all the cabbage leaves off the ones inside are a little harder so i'll go over that when i get [Music] so when you get down to this part of the cabbage it gets a little bit harder because it gets a little bit more wrinkly and the leaves get stuck so what i just do is just run my finger and try to find exactly where it starts and where it ends on each side and kind of lift up a little bit flip it back around lift it up here and try to just do it really gently so i don't tear it which i just did it happens it's okay um and just sort of lift it off at the best you can because the under the cabbage leaves underneath kind of hold on to these a little bit more so it's not quite as easy but there we go so it does come off then that's not going to matter all right so we're going to keep going until i finish as many leaves as i can and don't throw any of this away because we are going to knead it in just a little bit to prevent that water notice all right so i've gotten as many cabbage leaves as i can that are going to be good for rolling in fact even some of these we're going to use to prevent the water notice and i'm going to show you that in just a minute so this inside piece is not really good for anything but i don't throw it away i add it to the sauce i love the chunkiness of it so when you're pouring it over top of the cabbage rolls you've got these the soft little pieces of cabbage in there and i love that but it's totally optional so i'm going to move these to the side here we're going to talk about this stack in a minute and i'm just going to chop these up just add it directly to the sauce if they're really big pieces like i didn't chop that one well enough i go ahead and go you know try to make them little bite-sized pieces okay all right so now let's start making our cabbage rolls but the first thing we need to do is get a little insurance policy and that insurance policy is that we're not going to get the water notice so i test my recipes a lot and i tested this one a couple of times and it worked out absolutely perfectly and then we went to film it and guess what i got the water notice so i had to really think why did i get the water notice i finally figured it out so i'm going to share it with you so that you don't make the same mistake you want to use the thicker leaves not the thinner outer leaves for this next step that i'm going to show you they need to be thick and a little bit more substantial so i will show you at the end of this video how i fixed the water notice just in case you get it which you shouldn't if you follow these instructions to the tea you should be perfectly fine but just in case i fixed it dinner was saved everything was delicious those cabbage rolls are in the freezer now and so i can tell you how to reheat them from frozen in my written post so make sure you stick around to the end to watch that video of how to fix the water notice it was really interesting okay so now we're using a thicker sauce to go under pressure the cabbage rolls themselves will release liquid as it cooks so having enough liquid in the pot towards the middle of pressure cooking is not a big deal but right at the beginning we have to have enough to build the pressure i also have found that cabbage rolls sitting on the very bottom of the pot can tend to brown and then that can trigger the water notice so we're gonna fix that by lining the bottom of the pot with these thicker cabbage leaves from the inside these are not good for folding anyway so they really don't work very well so i'm just going to like kind of break them so that they sit as flat as they can and i'm going to line the bottom of the pot this is one part of our insurance policy we have another part that i'm going to do i did not do the next part in the test batches and i didn't need to but i really do not want you guys to have any issues with this recipe at all so i want to add one extra thing to make sure that we don't get the water notice all right so we're just creating a nice little bed there then what i'm gonna do is add in four tablespoons or a quarter cup of chicken stock just to the bottom all right and now we are ready to roll our cabbage rolls and fill them into the pot so i'm going to start with the larger leaves that we have here because they're a little bit easier to deal with and they get really nice rolls so i'm going to show you that first and then we will move on to how to do the kind of the smaller ones all right so we have a nice big cabbage leaf but there's this hard stem that can make it difficult to roll i used to slice them but i found that it was it was kind of cumbersome to deal with and they didn't seal right so now what i do is just take my sharp knife and just go right along this stem here and cut it off so now i've removed this really hard part that isn't that great when you go to bite into a cabbage roll then we turn it over kind of push it as flat as you can get it like that and we're going to add our mixture now the amount of mixture that you add depends on the size of your of your cabbage leaf so we can add a little bit more to these and then when we get to the smaller ones we have to add less so all the cabbage rolls are not going to be the same size unless you wanted to do several heads of cabbage and just use the bigger leaves then of course you could do that all right so this is the medium scoop from pampered chef and instead it holds probably a good tablespoon tablespoon and a half and i'm going to put two of those in these bigger rolls and then to wrap them so they stay together they're nice and tight you want to have a good inch or so on either side because these that's our ends to tuck in you start at the stem end that we just kind of cut off move it over the beef mixture pull it back to make a tight roll so pull back with your fingers and then fold in these edges i could have probably put a little bit more meat mixture in there and then roll them and that's how you get a really nice cabbage roll it's beautiful some people stick them with toothpicks but i haven't found that necessary all right now we're just going to start layering these in the pot all right so that's a pretty big one i'm trying to find a smaller one that's going to be a little bit more difficult to roll that one might be too hard to roll at all and i'm going to show you what i do with those let's see all right let's give these a try all right so now we've got one of the uh smaller leaves i'm going to start doing with the same technique taking my sharp knife and going down the stem this one might be too hard to roll but we're going to give it a try this is one scoop which is probably about one and a half tablespoons and then you do the same thing so you fold this edge over pull back fold these in and roll and sometimes like this one had a little blowout it's fine don't worry about it they're still delicious let me find one that is too small to even roll i'll show you that's a pretty big one maybe i don't have any well maybe these are too small to roll because that one didn't roll very well did it so i think i'll show you this one to roll and then what i do with these ones that really don't roll like that so what i do same thing take the stem off the back here i put the mixture right in the middle you can kind of fill these up and then i just wrap them like this so just they're not really going to be tight and i put those on top okay that's how i do it you can choose to use them or not use them but i'll put that one on top in a little bit [Music] all right so that's it so i got 12 cabbage rolls out of this head of cabbage but i've gotten up to 20 rolls out of another head of cabbage so the smaller head of cabbage the leaves were smaller so i use less of the filling so there's really no right or wrong way just make sure you don't over fill them so that they don't come out as a matter of fact that one that i was going to use as a cup which usually i'll just set right on top i ended up using the meat out of it so i won't be using those cabbage leaves because now i'm out of the filling mixture okay so now we are just going to get our sauce and i'll just put this down in it's not really that big of a deal you don't really have to mix it up or anything like that all right so now we're going to pour the sauce over top of the cabbage rolls and we've got that little bit of insurance policy that quarter cup of thin liquid and those cabbage leaves that are going to provide the thin liquid that we need to go under pressure all right so now we put the pressure lid on turn the valve to seal turn the ninja foodie on or your instant powder or electric pressure cooker we want to go to high that's fine and 10 minutes is what it defaults to and that's what we want so it's gonna take a little bit of time not too much though maybe eight ten minutes to come up to pressure we'll pressure cook on high for ten minutes and then i'll do a ten minute natural release all right so there we go so it took longer than i thought so we took a good 15 minutes for the pin in the back to pop up and then another three to four minutes for it to start the countdown but no worries it's just a full pot and it takes as much time as it takes we're not going to overcook our cabbage rolls or anything like that now i wanted to tell you that you know it's the smallest changes in a recipe that can lead to disaster and in my case it was the water notice that i got while i was filming this video the other day and again i had tested the recipe it worked fine but i made one change and that change caused the water notice and that was instead of throwing those outer leaves away i went ahead and put those on the bottom but guess what they were thinner and they ended up burning a little bit they got really brown and so they triggered the water notice there was plenty of liquid in the pot from the cabbage that wasn't the issue the issue was simply those brown leaves on the bottom and i'll show you at the end of the video how i fixed it because it can be fixed no worries if you get the water notice don't freak out just investigate all right so the pin in the back just dropped you can see that took a couple of minutes that's because there's a lot of steam built in it's a pretty full pot and now we are going to open the lid don't worry about what the top looks like at all we're going to fix all that in just a second now we are going to need to thicken the sauce a little bit it's a little on the thin side so to do that i go ahead and remove my cabbage rolls and put them in to the platter that you want to serve them on just kind of move this stuff off and start grabbing them out wow they look so good [Music] okay that's it okay so now to thicken the sauce i use two ingredients which i think are unbelievable delicious in here well one of them is unbelievably delicious in that sour cream which may not be a usual ingredient but oh it just made the sauce perfect the thickening part of it really is done by the tomato paste though and this is six ounces so one of those little jars of tomato paste now if you were gonna skip the tomato paste you could thicken like if you wanted to do cream cheese or something you could do that i know some people think in their tomato i mean they're spaghetti with cream cheese but i like to keep this tomato based so we're gonna just stir that in if it was still too thin you could certainly do the sear saute that would be fine to kind of burn off some of the liquid if you wanted it a little thicker i wouldn't add too much more tomato paste though because you're going to dilute the flavors in the sauce and the seasonings were measured out based on six ounces of tomato paste all right so let's stir this all in all right that looks perfect and now we just ladle it over top of our cabbage rolls this sauce is so amazing i cannot wait for you guys to try it oops i'm running it right over my bowl all right that's all i'm going to put in there for now because i'm kind of flowing over the sides here so let's go ahead and put that down on the counter doesn't that look amazing all right now we are going to taste it this is the best part [Music] good i'm going to get a thicker cabbage leaf that's one of the ones that's going to be a little thicker because i want to make sure that it's cooked all the way which i'm sure it is there let me just grab something out of here to make it a little easier with sauce oh my gosh this looks so good all right so if i did everything correctly these should be fork tender melt in your mouth and absolutely delicious so let's find out yeah they're cutting with the fork that's good a little harder spot right there where it folds over but nothing to worry about [Music] i don't want all that cabbage cut this off all right there's our filling and our cabbage roll kind of fell apart a little bit no worries all right here we go see what the flavor tastes like [Music] absolutely perfection all right this is absolutely delicious and i cannot wait to hear how you like it now let me talk about how did i fix the water notice because you know it's bound to happen when we're experimenting with things in the pressure cooker so what i did the first thing i did was turn the pot off and release the steam once the steam was released and the pin dropped down i opened up the lid and i looked around i just sort of moved the food around a little bit but i could see there was plenty of water in there plenty of liquid i should say so then i put the lid back on i thought let's just see will it come back under pressure so i put the lid back on and i got the water notice again so then i knew absolutely without a doubt something was burning down at the bottom and it was triggering the water notice so i removed the cabbage rolls and got down to those leaves and oh my were they brown so that was the culprit for the water notice so to avoid that don't use the outer leaves use the inner leaves because they're thicker they're still going to produce liquid but they're not going to burn as easily to the bottom of the pot and they weren't really burned they were just brown but it was enough to cause that water notice so if you get the water notice don't freak out stop investigate and fix it and if something is really burned let's say you're making rice or something like that if it or pasta if it's really burnt on the bottom just carefully scoop out your ingredients into a bowl and then scrape out the bottom and wash the pot you do not want to just simply scrape because then all that burn flavor is gonna go into your dish and dinner will be ruined but you can salvage it just take the contents out then take care of the burnt part on the bottom wash the pot and put everything back in add a little bit more liquid if you need to and then go back under pressure and your dinner will be saved

Channel: The Salted Pepper

Views: 53,266

Keywords: Ninja Foodi, Ninja Foodi Recipes, The Salted Pepper, how to make cabbage rolls with ground beef and rice, pressure cooker cabbage rolls, stuffed cabbage recipe, Instant pot cabbage rolls, Ninja Foodi cabbage rolls, Stuffed Cabbage Rolls Ninja Foodi, how to roll cabbage rolls, how to cook cabbage for cabbage rolls, easy cabbage rolls recipe, easy stuffed cabbage rolls

Id: u1YjxMo9f70

Length: 33min 0sec (1980 seconds)

Published: Sun Oct 04 2020