Prepare The Cabbage Rolls
- Bring a large pan of lightly salted water to a boil. Add the cabbage leaves and cook for 2 to 4 minutes or until softened. Drain and set aside the cabbage leaves so they cool.
- In a large bowl, mix together the ground beef, rice, onion, garlic, parsley, salt, pepper.
- Take your prepared cabbage leaf. Fill each leaf with approximately 2 tablespoons of the meat mixture. Roll up each leaf like a burrito. Repeat until all of the meat mixture is gone.
Slow Cooker
- Spoon a thin layer of the diced tomatoes in the bottom of the slow cooker.
- Add the cabbage rolls, seam-side down.
- Poured the rest of the diced tomatoes on top.
- Cook HIGH 2-3 hours or LOW 4-6
Instant Pot
- Place a trivet rack in the bottom of the Instant Pot. Pour in 1 cup of water.
- Place half of the prepared cabbage rolls on the rack. Cover the rolls with about half of the diced tomatoes. Add the remaining rolls and top with the rest of the sauce.
- Close & lock lid. Cook on high pressure for 18 minutes. When cooking time is complete, let the pressure release naturally for 15 minutes then quick release any remaining pressure.