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Ginger Lemon Ricotta stuffed Cabbage Rolls

These pressure cooker cabbage rolls are filled with a zesty, creamy mix of ricotta, ginger, lemon, and Parmesan for the perfect cozy dinner that's ready in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 290 kcal

Equipment

  • 1 Mixing bowl

Ingredients
  

Main ingredients

  • 1 head green cabbage
  • 1 cup ricotta cheese
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ cup vegetable broth

Instructions
 

Instructions

  • Bring a big pot of water to boil and carefully peel the cabbage leaves apart. Blanch them in boiling water for 2-3 minutes till they get soft but not mushy. Drain and set aside to cool.
  • In a mixing bowl, toss ricotta, grated ginger, lemon zest, lemon juice, Parmesan, egg, salt, and pepper together. You wanna get a smooth, sticky filling that’s got a nice zing to it.
  • Lay a cabbage leaf flat and spoon 2-3 tablespoons of the ricotta mixture smack in the center. Fold the sides over and roll it up nice and tight so the filling stays in while cooking.
  • Repeat with all the leaves until the filling is all rolled up.
  • Heat olive oil on medium in a big skillet. Place the cabbage rolls seam-side down to brown them light and crisp for 2 minutes.
  • Pour in the vegetable broth so the rolls get a little steam love. Cover the skillet and simmer 20 minutes till everything’s tender and warmed through.
  • Once cooking’s done, let the pressure natural release a bit before opening. Serve warm, maybe with extra lemon zest on top.

Notes

Store leftovers in the fridge for up to 4 days or freeze for later. Reheat with a bit of broth for best texture. A sprinkle of lemon zest before serving livens up the flavor beautifully.