Brown Rice-Stuffed Cabbage Rolls with Pine Nuts and Currants


  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 1/2 cups onion
  • 3 cups brown rice
  • 3 ounces feta cheese
  • 1/2 cup currants
  • 2 tablespoons pine nuts
  • 2 tablespoons parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple juice
  • 1 tablespoon cider vinegar
  • 14.5 ounce tomatoes
  • parsley
  • 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.
  • Heat oil in a large nonstick skillet over medium heat; swirl to coat. Add onion; cover and cook 6 minutes or until tender.
  • 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.
  • 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.
  • Combine the remaining 1⁄4 teaspoon salt, remaining 1⁄8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls.
  • 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.
  • Serve sprinkled with parsley, if desired. Enjoy!
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