Grandma’s Stuffed Cabbage
The credit for this recipe goes to my grandma Sylvia Altman, z”l, even though I have made some changes to it over the years. Her original recipe used every saucepan in my kitchen, and I have shifted to Napa rather than green cabbage, as it is easier to roll. She would never have believed that you could have melt-in-your-mouth stuffed cabbage cooked without watching the rolls for hours.
Servings Prep Time
16cabbage rolls 10minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
16cabbage rolls 10minutes
Cook Time Passive Time
30minutes 15minutes
  • 1tbsp oil
  • 2 medium onionschopped into small dice
  • 1can crushed tomatoes28-ounce [828ml]
  • 1cup Water236ml
  • 1/4cup fresh lemon juicefrom 1–2 lemons, 59ml
  • 5tbsp light brown sugar60g
  • 1tbsp honey
  • 1/2tsp salt
  • 1/4tsp black pepper
  • 1/3cup golden raisins50g
  • 1 large green applepeeled and cut into 3/4-inch (2cm) cubes
Cabbage Rolls
  • 1 head Napa cabbage
  • 1 onion
  • 1lb ground beef
  • 1/3 cup white rice65g
  • 1 large egg
  • 1/4cup Water59ml
  • 1/2tsp salt
  • 1/4tsp black pepper
  1. Cut off the end of the cabbage and separate 17 leaves. Bring a medium or large saucepan of water to a boil on the stovetop. Place a colander over a bowl near the saucepan. Cook the leaves, about 6 at a time, for 4 minutes per batch, leaving the water boiling the entire time. Use tongs to lift the cooked leaves and place into the colander to drain. Try not to tear the leaves. Place on paper towels or a clean dishtowel to dry.
  2. To make the sauce, press Sauté and when the display reads “Hot,” add the oil, chopped onions, and apples. Cook for about 5 minutes, until they start to soften but not brown, stirring often.
  3. Meanwhile, prepare the cabbage filling. Finely chop the onion by hand or in a food processor. Place into a large bowl. Add the beef, rice, egg, water, salt, and pepper, and mix well with your hands. Fan out a cabbage leaf in front of you with the stem facing you. Scoop up a handful of the meat and rice mixture, about 1/4 cup for each roll, and place at the bottom of a cabbage leaf, at the stem.
  4. Fold the bottom over the mixture and roll over again, and then fold the sides of the leaf toward the middle to cover the meat, and then roll up.
  5. When the onions and apple are cooked, add the crushed tomatoes, water, lemon juice, brown sugar, and honey and bring to a boil. Add salt and black pepper.
  6. Remove sauce to a large bowl. Add 1/2 cup (118ml) hot water to the inner pot and boil, and use a wooden spoon to scrape the bottom of the pot clean. Place the steam rack on top. Place one layer of rolls on the rack, one ladle of sauce, another layer of rolls and so on, pouring any remaining sauce on top. Sprinkle the golden raisins on top.
  7. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 18 minutes. When the cooking time is complete, let the pot sit for 15 minutes to naturally release the pressure. Turn the valve to the Venting position to release any remaining pressure. Press Cancel and remove the lid.