Farmers Market Unstuffed Cabbage Roll Casserole

My colleague gave me a heads-up about being able to pick up a box of goods from a local farmers market.  I decided it was worth a 45 minute drive to get some fresh ingredients and in that box was ground been and a large head of cabbage.  I decided a perfect thing to do with that was to make a cabbage roll casserole.  I love stuffed cabbage, but I have a tiny kitchen, so it is hard to find the space to actually do the rolls.  So, instead, I decided to do an "unstuffed" casserole.  I also decided to try it in my Instant Pot, which makes life so easy because I can cook while I am working during this stay-at-home time.

Instant Pot Unstuffed Cabbage Roll Casserole

Adapted from https://www.365daysofcrockpot.com/instant-pot-cabbage-roll-casserole/

1 lb ground beef
1 tsp onion powder
1 tsp garlic powder
6 cups shredded cabbage (I used fresh, but you could likely use coleslaw mix)
1 cup quinoa (will also work with rice or brown rice)
1 1/2 cup beef stock
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes (I used fire-roasted)
1 cup sharp cheddar, shredded

Turn on your Instant Pot to Saute.  Add beef and break up.  Sprinkle with onion and garlic powders and cook until no longer pink.  Remove beef to plate lined with paper towels and pour off excess fat.  Return beef to instant pot and turn off Saute.  Add 1/2 of the stock and scrape brown bits from bowl.  Layer on the cabbage and then sprinkle with quinoa (or rice).  Pour remaining stock over the quinoa.  Then pour tomato sauce and tomatoes over all.  Place lid onto Instant Pot and make sure steam valve is closed.  Cook on High pressure for 8 minutes.  Allow to naturally off-steam for 10 minutes and then do a quick release (use a spoon or other utensil to open steam valve).  Then open lid, stir casserole to mix thoroughly and then sprinkle with cheese.  Replace lid and allow cheese to melt for 10 minutes.  Serve!

This could also be done in a slow cooker.  While cooking, you would need to monitor the level of liquid, but this should work as written.  However, stir ingredients before putting on lid for cooking in a slow cooker.  Cook on LOW for 6-8 hours or HIGH 3-4 hours.  Add cheese at end and allow to melt before serving.

This recipe makes about 16 servings and is 3 points per serving on WW purple.