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Ingredients
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1 pound ground turkey
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⅔ cup chopped onion
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1 large head cabbage, cut into 1-inch chunks
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1 (28 ounce) can Italian-style diced tomatoes
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1 (14.5 ounce) can chicken broth
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¾ cup water
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¾ cup uncooked long grain white rice
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2 tablespoons Worcestershire sauce
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1 ½ teaspoons dried basil, divided
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½ teaspoon salt
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½ teaspoon ground black pepper
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2 cups shredded Cheddar cheese, divided
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1 (15 ounce) can tomato sauce
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1 teaspoon white sugar
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
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Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
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Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
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Remove the Instant Pot lid and stir in 1 cup of Cheddar cheese.
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Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
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Bake in the preheated oven until heated through, 25 to 30 minutes.
Tips
You can use beef broth instead of chicken broth, if preferred.
Stovetop Instructions:
Saute turkey and onion over medium heat, 5 to 7 minutes. Drain fat. Add ingredients in step 2; bring to a boil. Reduce heat, cover, and simmer until rice is cooked through, 18 to 20 minutes. Preheat the oven as in step 4, then follow instructions in steps 6 through 8.
Nutrition Facts (per serving)
347 | Calories |
14g | Fat |
32g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 347 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 7g | 36% |
Cholesterol 73mg | 24% |
Sodium 1073mg | 47% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 12g | |
Protein 23g | 47% |
Vitamin C 70mg | 77% |
Calcium 334mg | 26% |
Iron 6mg | 31% |
Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.