Unstuffed Cabbage Rolls

I am a lazy foodie, as many of you know. If it’s possible to skip a step but still get good taste—I’m skipping it. I’m skipping rolling the cabbage in this recipe, and no one will care. It’s got all the traditional flavor of cabbage rolls but it comes together in less than half the time.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 35 minutes

Egg-Free, Nut-Free, Dairy-Free, Vegan • 10 Ingredients or Less • SERVES 4

• 6 cups chopped green cabbage
• 2 medium onions, chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup fine bulgur
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon granulated sugar
• ¼ cup water
• 2 tablespoons apple cider vinegar

1. In the Instant Pot, combine the cabbage, onion, tomatoes, tomato sauce, bulgur, garlic, salt, pepper, sugar, and water. Stir well to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. Stir in the vinegar and serve.

NOTE: Bulgur comes in different grinds—coarse, medium, and fine. Medium grind is the most common, but you’ll want to seek out the fine grind for this recipe—which is also most often recommended for tabbouleh.