Cabbage Rolls
WW 0 point cabbage rolls can be prepared using your Instant Pot's steamer, frozen in a Ziplock bag, and easily transformed into a hearty dinner.
Servings: 4 people
Ingredients
- 10-12 large cabbage leaves
- 1 cup (130 g) diced carrots
- 1 cup (80 g) diced bell peppers
- 1 cup (150 g) diced onions
- 1 pound (450 g) 9%% lean ground beef
- 3 tablespoons (45 g) cooked rice
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- A tablespoon of grated ginger (optional)
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully immerse the cabbage leaves in boiling water for 2-3 minutes until they are pliable. Remove the leaves, let them cool, and trim the thick vein from each leaf.
- Prepare the Filling: In a skillet, heat oil over medium heat. Sauté onions until translucent, add garlic, and cook for an additional minute. Add ground beef and cook until browned. Stir in carrots, bell peppers, and rice. Cook for a few minutes until vegetables are slightly tender. Add soy sauce, ginger, mix well, and let the filling cool.If you consider it necessary you can add a pinch of salt.
- Assemble the Cabbage Rolls: Place a cabbage leaf on a flat surface. Spoon a portion of the filling onto the center of the leaf. Fold the sides of the leaf inward and roll it tightly, similar to a burrito.
- Cook the Cabbage Rolls: In your Instant Pot, add a cup of water. Place the steamer rack in the pot. Arrange the cabbage rolls on the rack. Close the Instant Pot lid, set the steam function for 15 minutes, and let it cook.
- Once done, carefully release the steam, and serve the cabbage rolls warm. Optionally, garnish with additional soy sauce or your preferred sauce.
Notes
Only 3 WW points
Nutrition
Serving: 464g | Calories: 148kcal | Carbohydrates: 14g | Protein: 12g | Fat: 5.1g | Saturated Fat: 2.1g | Cholesterol: 23mg | Sodium: 1079mg | Potassium: 403mg | Fiber: 4g | Sugar: 5.8g | Calcium: 60mg | Iron: 1.4mg