nutritional information

Per Serving (2 rolls):

  • Calories: 283
  • Protein: 13 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 38 g
  • Cholesterol: 0 mg
  • Sodium: 311 mg
  • Fiber: 6 g
  • Sugar: 5 g
Vegan

Stuffed Cabbage with Brown Rice and Vegetable Sausage

Serves 6

Because a pressure cooker holds in the cooking steam, it minimizes the pungent smell that often goes with cooking cabbage. Serve with 30-Minute Marinara Sauce or jarred marinara sauce.
  • 1 cup uncooked brown rice, rinsed and drained
  • 1 Tbs. olive oil
  • 8 oz. mushrooms, chopped (3 cups)
  • 1 small onion, diced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 8 oz. vegetarian sausage, such as Gimme Lean Ground Sausage
  • ½ cup chopped toasted walnuts
  • ½ tsp. caraway seeds
  • ¼ tsp. cayenne pepper or hot paprika
  • 12 large green or Savoy cabbage leaves

1. Combine rice and 1 1/2 cups water in 6-qt. pressure cooker. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes or until rice is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain rice, if necessary. Transfer rice to large bowl; set aside.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 5 minutes, or until onion is soft and liquid from mushrooms has evaporated. Add sausage, and cook 5 minutes, stirring to crumble sausage. Stir sausage mixture, walnuts, caraway, and cayenne into rice. Season with salt and pepper, if desired.

3. Bring 8 cups water to a boil in pressure cooker. Add cabbage leaves to boiling water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 seconds, or until cabbage is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain cabbage, and rinse under cool water; drain again. Trim away and discard tough white vein at base of each leaf. Pat leaves dry.

4. Spoon 1/3 cup rice mixture in center of each cabbage leaf. Fold sides over, and roll up. Fill pressure cooker with 1 inch of water, and add steamer basket insert. Place cabbage rolls seam-side down in steamer basket. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 10 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Serve with 30-Minute Marinara or your favorite tomato sauce.

October 2009

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comments

I realized only at the very end that I did not have the marinara sauce so in panic I used a can of fire roasted diced tomatoes from Trader Joe's and it was absolutely perfect. I also doubled the cayenne pepper because I like spicy. This recipe turned out surprisingly good (I was skeptical). Oh and I left out the caraway seeds just because I didn't have them but from another comment here it sounds like it was better off that way.

J M - 2013-11-21 03:50:57

These are much better with crushed fennel seeds..gives it that sausage flavor. The walnuts are better finely chopped. I think it gives it a much needed texture. Anything my teenagers will hit is a bonus. These are steaming as I type.

Kelly - 2012-03-14 20:08:57

I made this recipe with the recommended marinara sauce. Long process but worth the wait. Scrumptious!!!

DocGirl - 2010-10-26 14:52:37

I love my pressure cooker and this recipe was fantastic. My 5 year old asked for seconds, that is a rarity in our house! A new staple in our house.

Courtney - 2010-07-19 21:48:58

These were very good. I did not make them using the pressure cooker. I just steamed my cabbage after coring the center, then I removed the outer leaves. After I stuffed them I put them in the slow cooker with a little tomato sauce. It is well worth making.

Julie - 2010-04-08 18:24:37

The caraway seeds and the walnuts have no business being in the rolls. Makes them taste like a strange thanksgiving stuffing. Made homemade slow roasted tomato sauce and didn't use the pressure cooker. Leave out the caraway and I think it would be much better. The brown rice was nice and hearty - will try it again with a few changes.

Laura - 2011-07-25 21:30:34