Brown Rice-Stuffed Cabbage Rolls with Pine Nuts and Currants
4 servings, apple juice, black pepper, brown rice, cider vinegar, contributed, cook 2 hour, currants, feta cheese, gluten free, green cabbage, main course, medium, more than 2 hours, olive oil, onion, parsley, pine nuts, polish, prep 50 min, salt, slow cook, Time Inc., tomatoes, vegetarian
Ingreadient
- 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
Direction
- 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!
