We’re big fans of stuffed cabbage, but not the calorie bomb or hours of work, so we lightened things up and made a deconstructed version for Instant Pot.
Because we’re using ground turkey instead of beef and port, you’ll get all the flavor you love at under 150 calories per serving. What are you waiting for?Print
All the flavor of stuffed cabbage with a fraction of the time and effort.
- 2 lbs 93% lean ground turkey
- 8 cups green cabbage roughly chopped into 1” pieces (a small head should do it)
- 2 cups raw riced cauliflower
- 1 can petite diced tomatoes (14.5 oz, no sugar or salt added), with liquid
- 1 can tomato paste (6 oz, no sugar added)
- 1 cup low-sodium/unsalted chicken broth or bone broth
- 1 large yellow onion diced
- 4 cloves garlic, minced
- 1 tbsp homemade Worcestershire sauce (or store bought…this time)
- 2 tsp avocado oil or extra-virgin olive oil
- 1 tsp Swerve Brown Sweetener, packed (brown sugar will also work)
- 1 tsp paprika
- 1/2 tsp dried basil
- 1/4 tsp each salt and ground black pepper, divided
- Set Instant Pot sauté and heat for a few minutes, then add oil and unions, cooking until translucent and beginning to caramelize.
- Combine salt and pepper in a small bowl. Add ground turkey and half the salt and pepper mixture to the pot and stir as needed until the meat is completely browned.
- While the turkey is cooking, add the tomato paste, broth, basil, Worcestershire sauce, Swerve, paprika, and remaining salt and pepper mixture to a bowl or large measuring cup. Whisk together to combine, then fold in tomatoes.
- Once turkey is cooked (drain if necessary), add minced garlic to the pot and stir. Cook until fragrant, about a minute.
- Turn the sauté function off, add the cabbage and cauliflower rice to the pot, and stir to combine. Add the liquid and tomato mixture and fold together to coat evenly. It’s going to look like there is barely any liquid in this mixture. You’ll worry about getting an Instant Pot error code because these dingbats messed up. We didn’t. You’ll see.
- Set Instant Pot to Manual/High for 7 minutes. Natural release for 8-10 minutes, depending on size of cabbage chunks and desired tenderness, then vent. If you prefer to use shredded cabbage, vent after 5 minutes.
- Season to taste with additional salt and pepper and serve.
- Refrigerate in an airtight container for 3-4 days. Freeze in airtight containers or zip top bags for up to 3 months.
- We did this in a six-quart model and came in just under the max fill line before cooking.
Keywords: stuffed cabbage, grain-free, paleo, low-fat, Instant Pot