Instant Pot Unstuffed Cabbage Rolls Ground Beef Cabbage and Rice Bowl

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=t6RKO3NPag0

This is an easy and affordable recipe for making deconstructed cabbage rolls in your Instant Pot. It’s also very filling and as with most stew type dishes, it gets better with time and you’ll have leftovers for easy lunches during the week. It's also very versatile as you can choose to add whatever ingredients you like to have in your cabbage rolls and you can make it thick like this one or add more broth to make it thinner like a soup. • NOTES: • • Meat Choices: You can choose any ground meat that you like. But if you choose a very lean meat like chicken or turkey, add a couple tablespoons of butter or oil during the browning stage. Beef, pork, and sausages usually have enough fat in them to do the job. • • Rice: You can skip the rice if you are trying to stay keto. If you do, then use only 2 cups of broth to keep the stew/casserole consistency, or use 4 cups if you want it more like a soup. • #cabbagerolls #instantpot #groundbeef #rice #unstuffedcabbage • **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** • Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1 • Today’s Ingredients: • 1 lb ground beef • 1 large onion, chopped • 2 large carrots, chopped • 1 large red bell pepper, seeded and chopped • 2 TB tomato paste • 6 garlic cloves, minced • 1 TB Italian seasoning • 2 tsp salt • 2 tsp paprika • 1 tsp black pepper • ½ tsp red pepper flakes • 2 bay leaves • 5 cups beef broth • 1 TB soy sauce • 1 TB red wine vinegar • 1 cup jasmine rice (or any medium-long grain white rice) • 14 oz can crushed tomatoes • 1 lb cabbage, chopped • 1 bunch fresh parsley leaves, rough chopped • Instructions: • 1. Heat the pot on sauté mode and add the ground beef when the display reads “HOT.” Cook the meat, stirring and breaking it up, until fully browned. • 2. Add the onions, carrots, and bell pepper and cook for just a few minutes until the onions are just softened. • 3. Add tomato paste, garlic, Italian seasoning, salt, paprika, black pepper, red pepper flakes, and bay leaves. Stir for just a minute to warm the spices. • 4. Add 1 cup of broth to deglaze the bottom of the pot. Make sure to scrape up any stuck on browned bits from the bottom to avoid a “BURN” warning later. Then add the rest of the broth, soy sauce, and vinegar. Stir one last time to combine. No more stirring after this step. • 5. Layer in the rice first, then crushed tomatoes, and cabbage last. Try to spread each layer evenly without stirring up the bottom. [The point is to keep the rice from sticking or clumping to the bottom before all the liquid has a chance to heat up.] • 6. Lock and seal the lid and cook on high for 4 minutes followed by a 10 minute natural pressure release. Then manually release any remaining pressure before reopening the lid. • 7. Find and discard the bay leaves. Stir and taste, adjust seasoning if needed. Stir in a handful of fresh parley leaves and ENJOY!

#############################

New on site