Eggplant Mushroom Cabbage Rolls in the Instant Pot

Eggplant Mushroom Cabbage Rolls in the Instant Pot

First, you need to steam the cabbage

2 cups of water

small head of cabbage

Pour the water into the bottom of the instant pot.  Place a steamer basket inside and place your head of cabbage.  Manual on high for 10 minutes and allow for natural release.  Place in a bowl of cold water to stop it from cooking.

Filling ingredients

1 medium (or a couple small) Eggplant, diced

1 package sliced mushrooms, can chop a little to make smaller pieces

1 can diced organic tomatoes

1 onion diced

4 cloves of garlic, diced

2 cups fresh spinach, chopped

1 TBSP parsley

1 TBSP oregano

salt and pepper to taste

1 jar Organic Marinara sauce

Olive oil for sauteeing or just use water.

Dice onion and egglant

Spray pan lightly with olive oil, add eggplant and onion and mushrooms.  Sautee until tender. Add a little water if needed to keep from sticking.

Add in garlic. Stir for a few minutes then add diced tomatoes

stir in tomatoes

You can chop spinach leaves a little if you want or just add to pan.

Salt & Pepper to taste and stir thoroughly until spinach is wilted.

 Peel cabbage leaves from the head of cabbage and slice the thick vein off if needed to make rolling easier.  I'm sorry I don't have pictures of the rolling.  Use about a large spoonful of the filling and place at the narrow end and roll up, tucking in the sides. 

Once they are all rolled, I chop up the core or any pieces too small to roll, and place about a cup of marinara in the bottom of the instant pot and toss in the chopped cabbage. 

Begin layering the cabbage rolls into the instant pot and top with sauce and more of the chopped cabbage.

Cook on Manual, high pressure for 18 minutes and allow for natural release.

So yummy!