Stuffed Cabbage
Serves 4-‐5
4 cups of water
1 medium head (about 2 pounds) green cabbage
1-‐pound ground beef
1 cup chopped yellow onion
½ cup cooked rice
¼ cup raisins
¾ teaspoon salt
1 (16-‐ounce) can tomato sauce
½ cup beef stock
½ teaspoon paprika
½ cup sour cream for serving
Set Pressure cooker dial to 15 minutes. Add water and bring water to a
boil.
Using a small knife, cut in a circle all around the stem of cabbage and
remove the core.
Place cabbage in boiling water. Aker about 2 minutes an outside leaf
will come loose. Pull it off and out of water using tongs.
Aker another minute the next leaf will come loose. Remove and repeat
un@l you have 8-‐10 nice leaves.
Pat leaves dry with paper towels. Cut out thick part of rib from bolom
of each leaf, but do not cut more than one third of the way into leaf.
Remove the remaining cabbage and liquid from the pressure cooker.
In a large bowl, mix together beef, onion, rice, raisins, and salt.
With stem side of cabbage leaf facing you, place a scant 1/3 cup beef
mixture in center of each cabbage leaf.
Fold the bolom edge over mixture and then fold sides over and roll
into a @dy packet. Gently stack cabbage rolls into pressure cooker with
seam side down.
In a medium bowl, mix together tomato sauce, stock and paprika, and
pour over cabbage rolls.
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