Fire up your Instant Pot and let’s get cooking. These Loaded Mashed Potato Cabbage Rolls are the perfect way to use up leftover mashed potatoes any day of the week.
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Yield:12 rolls 1x
1 large head cabbage (green, Savoy, Napa, or flat)
2 and 1/2 lbs. potatoes (leftover mashed potatoes, russet or red-skinned)
8 slices bacon
1 cup Hood Sour Cream
8 oz. shredded cheddar, divided
1 Tbsp. minced garlic
2 Tbsp. heavy cream/half and half
2 Tbsp. minced chives + 1 tsp. divided out
1 tsp. salt
1/2 tsp. black pepper
Sour Cream Chive Sauce
1/2 cup Hood Sour Cream
2 Tbsp. milk
1 Tbsp. chopped chive
1/2 tsp. salt
Preparing the Cabbage Rolls
Put large pot of water on to boil for the cabbage. Wash and core cabbage then set aside until water comes to a boil.
Peel potatoes, cut, and cook potatoes if needed or measure out 3 cups pre-mashed potatoes.
While potatoes are cooking, cut bacon into bite-sized pieces and fry.
When cabbage water is boiling, put cabbage into water, cored side up. Cover and let cook 7-10 minutes.
Check at 6 minutes to see if outer leaves are starting to soften and fall away from cabbage head. If they are, gently remove those leaves to a bowl.
Check the cabbage often so the water doesn’t boil over and to remove any cabbage leaves as they are soft and easy to remove from the head.
When bacon is brown and still somewhat flexible, remove from pan to a napkin or paper towel lined plate. Set aside until ready to use. Divide, setting aside 1 large pinch for garnish.
Shred cheese if you didn’t buy pre-shredded and chop the chives.
When potatoes are done cooking, drain them and mash with 1 cup of sour cream, minced garlic, 1 teaspoon of the salt, and pepper. Add heavy cream a little at a time as mashing until potatoes are nice and fluffy.
Once potatoes are mashed, mix in all but one large pinch of bacon bits, shredded cheese, and 2 tablespoons minced chive.
Rolling the Cabbage Rolls
Lay cabbage leaf in front of you on a cutting board with the stem side toward you.
Add approximately 1/4 cup potato mixture to center of leaf and shape mixture into an oblong shape.
Fold the cabbage leaf over the potato mixture, starting with the end closest to you. If the stem is too thick and doesn’t fold well, trim off thickest part.
Next, fold in either the left or right side of the cabbage leaf.
Next, fold the top of the cabbage leaf down over the potato mixture toward yourself.
Finally, fold the last side of the cabbage leaf over the other 3 sides to make a nice little rectangle. You can trim off any excess cabbage leaf as you like.
Set cabbage roll off to the side, seam side down.
Repeat until all cabbage rolls are made.
Cooking the Cabbage Rolls
Prepare your Instant Pot or pressure cooker with 1-1 and 1/2 cups water, depending on what your pressure cooker calls for.*
Put an Instant Pot rack or steamer basket in the insert and carefully stack your stuffed cabbage rolls, seam side down, in it.
Put the lid on the Instant Pot and set the vent to closed. Set the time for 5 minutes at Manual High Pressure.
While the cabbage rolls are steaming, make the sour cream chive sauce.
After the Instant Pot completes the cooking time, do a quick release. Leave in the pot on warm until ready to serve.
Sour Cream Chive Sauce
Mix together sour cream, milk, chopped chives, and salt.
Put into a squeeze bottle to drizzle over top the cabbage rolls or serve in a small condiment bowl.
*A 6-quart Instant Pot requires 1 cup water in the bottom of the insert for cooking. An 8-quart calls for 1 and 1/2 cups water.