Description

Comfy and healthy, this oil free Instant Pot Lentil Pilaf Whole Stuffed Cabbage is brimming with deliciously seasoned rice and lentils, then cooked to perfection in an herby tomato sauce.

Ingredients

Scale

Base Ingredients:

1 large green cabbage, cored and hollowed *
1 medium yellow onion, fine dice
2 Tablespoons minced garlic
1 – [ 14 oz. can ] petite diced tomatoes
1 cup low-sodium vegetable broth *
1 cup water
2 Tablespoons reduced-sodium tamari *
1 Tablespoon distilled white vinegar
1 teaspoon hot sauce (+/-) *
½ teaspoon pure maple syrup
2 Tablespoons nutritional yeast
¼ teaspoon baking soda

Base Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons dried parsley
½ teaspoon regular chili powder *
½ to 1 ¼ teaspoons sea salt (+/-) *
¼ teaspoon black pepper (+/-)

Stuffing Ingredients:

1 – [ 14 oz. can ] lentils, drained and rinsed *
2 cups cooked and refrigerated rice *
1 Tablespoon reduced-sodium tamari *
2 Tablespoons sauce mixture (from above) *

Stuffing Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions
½ teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon sea salt (+/-) *
1/8 teaspoon black pepper (+/-)
Pinch red pepper flakes

Optional Toppings:

Chopped fresh parsley

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Instructions

Instant Pot Instructions

Place all the Base Ingredients (except the cabbage) and Base Spice/Herb Ingredients into a large bowl, stir well to combine. Set aside.
Next place all the Base Stuffing Ingredients, Stuffing Spice/Herb Ingredients and 2 Tablespoons of the juice from Step 1 above into a separate bowl, mix well. Set aside.
Place the cabbage firmly on its side on the counter to stabilize it with the core facing down to the side. Carefully cut approximately 1 to 1 ½ inches off the cabbage off the top or the bottom (see notes) of the cabbage.
Next hollow out the center of the cabbage, leaving a 1-inch shell. Reference photos.
Take all the excess cabbage and removed-hollowed-out cabbage pieces and dice into small pieces and place in the bottom of the Instant Pot. These pieces will add flavor as well as stabilize the cabbage in an upright position while cooking.
Stuff the hollowed-out cabbage with the lentil/rice mixture from Step 2 above, pack it in, then place the stuffed cabbage into the Instant Pot with the stuffing-filled cabbage sitting up.Settle it and give a little twist in the chopped cabbage pieces to keep it from falling over.
Gently pour the Sauce Mixture from Step 2 over top of the stuffed cabbage.
Set the Instant Pot to Manual Pressure High for 20 minutes (see blog post on tenderness). When finished, press Cancel and allow to sit for 15 to 20 minutes*, then do a Quick Release.
Once all the pressure is released, carefully remove the lid, and allow to sit for 8 minutes for the pilaf stuffing to set up.
Carefully remove the cabbage from the Instant Pot using two large-slotted spoons, set on a plate, stuffing side up. Cut into wedges with a sharp knife and serve with a generous amount of sauce over top.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 5 to 6 Servings