Instant Pot Stuffed Cabbage Rolls (Galumpki) Casserole

Galumpki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.

I have enjoyed cabbage rolls at many family gatherings.  Not quite as popular as pierogi and paczki, they are still delicious, but time consuming to prepare.  I decided to experiment with my new pressure cooker, and make a casserole that had the flavors of stuffed cabbage without all the work.

I apologize for the lack of pictures showing the preparation, but I hadn’t decided if I would include this recipe on my blog, in case it was a disaster.  Once we tasted it and determined that it was good, I took a photo and decided to share it with everyone.

I used ground turkey instead of beef or pork, along with some onion, cabbage and canned tomatoes.  In many recipes I substitute riced cauliflower for regular rice, but this time I decided to use rice to make it a bit more traditional.  With all of the vegetables, meat, and only one cup of rice, the portion of rice is very small. But you can feel free to use riced cauliflower if you prefer.

It takes a bit of time to chop the cabbage, and saute the meat and vegetables, but the cook time is only 15 minutes, (plus the time to bring the mixture up to pressure).  It will be finished before you can even boil cabbage leaves to make it the old fashioned way!

My husband really enjoyed this dish, much more so than regular cabbage rolls.  Try it!

Instant Pot Stuffed Cabbage Rolls (Galumpki) Casserole

Servings:  6-8

  • 1 tablespoon avocado oil (or olive oil)
  • 1 pound ground turkey, preferably organic
  • 1 medium yellow onion, peeled and diced
  • 1/2 large head of green cabbage, chopped
  • 1 cup basmati rice
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups low sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon stevia brown sugar blend, such as Truvia
  • 1 tablespoon fresh dill weed, minced
  • 1 teaspoon paprika
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup scallions, finely chopped


Turn on the saute function of the Instant Pot.  Add the oil and the ground turkey, and cook for a few minutes until slightly browned, breaking up the meat into small pieces.

Add the onions and cabbage, and cook for a few more minutes until softened.

Add the remaining ingredients, except scallions, and stir to combine.

Turn off the saute setting, close the lid and lock into place, being sure that the valve is in the sealed position.  Press the button for Manual, and adjust the cook time to 5 minutes, then press Start.

When the time is up, let the pressure release naturally for 10 minutes before venting the steam.   Stir, and taste to adjust seasonings.  If the mixture is too thick, add more broth.

Sprinkle with the scallions and serve.

Variation:  To make the recipe lower in carbs, substitute riced cauliflower for the basmati rice, and decrease the chicken broth to 1 cup.

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