Stuffed Cabbage Rolls in the Pressure Cooker

Serves 8 in about 1 hour. The pressure cooker brings ground beef ground and tsp worcestershire sauce together.

Ingredients

• 1 cup water
• 1 med head of cabbage, core removed
• 1 ½ lbs ground beef or ground turkey (can also use part ground sausage)
• 1 lg egg
• 1 tsp kosher salt
• ½ tsp pepper
• ¼ cup grated carrot
• ¼ cup grated onion
• ¼ cup grated celery
• 2 cloves garlic, pressed
• ¼ tsp thyme leaves (or 1/8 tsp ground)
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1 cup cooked rice
• 2 tbsp olive oil
• 2 tbsp butter, unsalted
• Remaining cabbage, chopped
• 1 ½ onions, chopped
• 1 (14 oz) can crushed tomatoes
• 1 (14 oz) can tomato sauce
• 1 tsp beef bouillon
• 1 tbsp balsamic vinegar
• 1 tsp worcestershire sauce
• 1 cup water

Method

1. Set the trivet and 1 cup of water in the stainless liner of the pressure cooker. Then place the cored cabbage on the trivet, cored side down.
2. Simmer at High pressure for 6 to 8 minutes, depending on the size of the cabbage. Then do a quick release.
3. Lift out the cabbage to a plate and keep it nearby. Empty the inner pot and dry it.
4. In a large mixing bowl, add the meat, egg, salt, pepper, carrot, onion, celery, garlic, Thyme, Italian Seasoning, and garlic powder. Stir well to combine.
5. Stir in the cooled cooked rice. Set mixture aside.
6. Lift out the outer leaves of the cabbage and fill each one with about 2-3 Tbsp of the meat filling. Fold the sides over the meat, then the other two ends over to create a sealed cabbage roll.
7. Chop the remaining cabbage into 1/2" pieces and keep it nearby.
8. Turn on the sauté setting. Stir in the olive oil, butter, chopped cabbage, and onion. Cook, while stirring now and then, until cabbage and onion are soften. Turn off the sauté function and remove the mixture to a large bowl.
9. Tip in the crushed tomatoes, tomato sauce, bouillon, balsamic vinegar, and Worcestershire to the chopped cabbage/onion mixture. Stir well.
10. Stir in the cup of water to the pot. Set the trivet in the pot.
11. Set a layer of the cabbage rolls on the trivet. Cover with a couple cups of the sauce mixture.
12. Stir in another layer of cabbage rolls, and another layer of sauce. Repeat if there is any left, ending with the sauce.
13. Close the lid and seal it. Then press the Pressure Cook/Manual button, then the +/- button and select 20 minutes. High pressure. It will take several minutes for the pot to get to pressure.
14. When the cook time is done, let the pot sit and naturally release for 15 minutes. Then turn the steam release knob to the Venting position to release the remaining pressure. When the pin in the lid drops back down, open the lid.
15. Plate these delicious cabbage rolls directly from the pot, or transfer to a platter.

More instant pot ideas are in the instant pot collection.