Pressure-Cooker Stuffed Cabbage Recipe - Czech/Slovak Holubky

By Barbara Rolek

Updated 06/02/18

stuffed-cabbage-4.jpg
Pressure-Cooker Stuffed Cabbage. © Barbara Rolek licensed to About.com, Inc.
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 10 Cabbage Rolls (serves 10)
Nutritional Guidelines (per serving)
308 Calories
9g Fat
34g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10 Cabbage Rolls (serves 10)
Amount per serving
Calories 308
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 16%
Cholesterol 60mg 20%
Sodium 806mg 35%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 20%
Protein 23g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Czech / Slovak stuffed cabbage or holubky uses ground beef and pork, rice, tomato soup, undrained sauerkraut, and is cooked in a pressure cooker, so it's fast. And if you use this quick tip for easily removing cabbage leaves, it's even faster. Here are more stuffed cabbage recipes.

Here is a larger photo of pressure-cooker stuffed cabbage.

Ingredients

  • 1 large whole head cabbage
  • 1 pound ground beef chuck
  • 1/2 pound lean ground pork
  • 1 1/2 cups cooked rice
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 can (14-ounce) sauerkraut (undrained)
  • 1 can (10.75-ounce) tomato soup
  • 1 1/2 tomato-soup cans of water

Steps to Make It

  1. Freeze cabbage head. Thaw cabbage completely. Peel off leaves and use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. Set aside. See these step-by-step instructions for making stuffed cabbage.

  2. In a large bowl, combine ground chuck, ground pork, rice, salt, and pepper, mixing well. Fill leaves with a good amount of meat mixture and roll. Do not overfill. Cut up all leftover cabbage leaves and set aside.

  3. In a medium bowl, mix together the undrained sauerkraut, tomato soup, and 1 1/2 cans water. Place half of this mixture into the bottom of a pressure cooker. Place the cabbage rolls on top followed by any cut-up leftover cabbage leaves and remaining sauerkraut-tomato soup mixture.

  4. Place top on the pressure cooker with pressure weight set at 10 pounds. Turn on burner and build pressure to 10 pounds. After pressure is reached with a continuous steam release, lower the heat until steam releases 3 to 4 times a minute. Process for 8 minutes. Turn off burner and wait until all pressure is released.

  5. When safe to open, test cabbage and meat for doneness. If not done to your liking, process for up to 5 minutes more.

  6. Stuffed cabbage can be eaten immediately or cooled and refrigerated or frozen, topping off with cooking liquid. Reheat in oven, microwave, or on top of the stove.

Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!