Brown Rice-Stuffed Cabbage Rolls with Pine Nuts and Currants
Assemble this dish the night before for a head start on a great next day’s dinner.
Servings Prep Time
4servings 50minutes
Cook Time
Servings Prep Time
4servings 50minutes
Cook Time
  • 1large head green cabbagecored
  • 1tablespoon olive oil
  • 1 1/2cups onionfinely chopped
  • 3cups brown ricecooked
  • 3ounces feta cheesecrumbled, about 3⁄4 cup
  • 1/2cup currantsdried
  • 2tablespoons pine nutstoasted
  • 2tablespoons parsleyfresh chopped
  • 1/4teaspoon salt
  • 1/2teaspoon black pepperfreshly ground
  • 1/2cup apple juice
  • 1tablespoon cider vinegar
  • 14.5ounce tomatoescrushed, undrained, 1 can
  • parsleyadditional, chopped and fresh, optional
  1. Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.
  2. Heat oil in a large nonstick skillet over medium heat; swirl to coat. Add onion; cover and cook 6 minutes or until tender.
  3. Remove from heat; stir in brown rice and next 4 ingredients (through parsley). Stir in 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper.
  4. Place cabbage leaves on a flat surface; spoon about 1⁄3 cup rice mixture into center of each cabbage leaf. Fold in edges of leaves over rice mixture; roll up. Arrange cabbage rolls in bottom of the inner pot of the Instant Pot.
  5. Combine the remaining 1⁄4 teaspoon salt, remaining 1⁄8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls.
  6. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 2 hours cook time.
  7. Serve sprinkled with parsley, if desired. Enjoy!