Again, another Instant Pot recipe, but this time from Skinnytaste. What is great about their site is that they share Weight Watcher points, and nutrition values. I have included it in my post today.
8 Smart Points, 338 calories
Quick and easy stuffed cabbage – without all the work!
INGREDIENTS:
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram (used Oregano)
- black pepper, to taste
- 8 ounce can tomato sauce
- 1/2 teaspoon Hungarian paprika
- 1 cup less sodium beef broth
- 2 tablespoons raisins (used currants)
- 1 cup cooked brown rice (didn’t use this in the recipe as I can’t eat it, so served rice for David and Stephen)
- 1 medium head cabbage, cored and chopped (9 cups)
DIRECTIONS:
INSTANT POT: Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes.
Add the onion, garlic, marjoram and black pepper and stir.
Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.
Quick release, add the rice (we didn’t add the rice to the cooker as I can’t eat it), and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
STOVE TOP DIRECTIONS:
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Makes about 6 cups.
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Smart Points: 8
- Points +: 8
- Calories: 338
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 71mg
- Sodium: 808mg
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 5g
- Protein: 30.5g
David’s plate with it served over rice.
I forgot to take a before with my dish. This is a cup measurement, and I had eaten about half of it. The flavor is spot on, and it didn’t take long at all.
We keep looking for other recipes for the Instant Pot. I understand now what all of the talk is about. It was super scary at first (I am afraid of it exploding!), but after this recipe and just following the directions —I love it!
Blessings!
2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 
5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.
6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.
Overall, a tasty dish. We served the potatoes with 
One pound of ground chuck, half of onion, and one small zucchini shredded. Added Italian seasoning, two eggs, and some panko breading.
I have the Brownie pan from 
My plate with the vinegar smashed potatoes (another post). Perfect, juicy and the right portion size.
To serve: Sprinkle the beef with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and gochujang. We did roasted mini peppers and purple onion. 
David’s plate, served over rice.
My plate. Lots of peppers and not so much meat. This so satisfied my craving for Korean.
Like I said earlier, we will make this again! So yummy. Need to change the meat as the flank steak gets a little tough. Marinade was spot on.
So the recipe was pretty simple. Take cheese slices, place them on the baking sheet (with a silpat), bake at 350 degrees for about 25 minutes. Well, this was my fail. Too many cheese slices on the baking sheet. Everything melted together. Yes, fail. So to recover, I cut the sheet and tried baking them a bit further.
I spread them out more as well. They turned out wonderful this way. Crispy, crunchy, and savory. 
Loved these, and will make them again….So much better than buying them already done. I liked failing at this. It made me want to succeed, and conquer cooking. It was supposed to be super simple, and easy. It was, but if you do it correctly.
Mix the dry ingredients then add the peanut butter and honey. Stir until well blended.
I rolled them in Cacao and coconut. Next time I will incorporate those items into the balls, as they really didn’t stick as well as I thought they would.
Form into balls, and place into the freezer for about a hour to firm or set. Thaw to enjoy!
Put onto a baking sheet. Drizzle olive oil, and sprinkle cumin, cayenne pepper and paprika over, and roll to make sure they are evenly coated.
Bake in a 400 degree oven for about 25 minutes or until crispy.
Sprinkle with coarse salt. Store in an air tight container. These will spoil quickly. I store mine in the refrigerator.
mommajerryanns.com 