Stuffed Cabbage Rolls
Serves 6
Ingredients
2 quarts boiling water
1 teaspoon salt
1 head cabbage 3 pounds
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic minced
1 cup cooked rice
1 pound ground sirloin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion salt
1 cup beef stock
2 cups crushed tomatoes
2 tablespoons of buMer
½ cup sour cream
Prepara8on
Remove the center core of the cabbage using a paring knife, Add the cabbage head to the stock
pot of boiling water with the teaspoon of salt. Cover and cook cabbage for 2 minutes. Remove
the cabbage from the water and trim off all the outer leaves that will come off and set aside.
Place the head of cabbage back in the boiling water and cook two minutes longer. Do this 8ll all
the cabbage leaves have been removed, trim the vein from the boMom of each leaf.
Heat olive oil in a skillet over medium heat. Add the onion and cook 8ll tender. When onion is
star8ng to become tender add in the garlic and cook for 2 minutes longer.
In a large bowl, add the raw ground beef, cooked rice, sautéed onion, salt pepper, garlic powder
and onion salt. Using your hands combine the ingredients.
To the center of each cabbage leaf add 1/3 of a cup of meat filling. Fold sides of cabbage over
filling, and, star8ng with the stem end, roll the cabbage up. Repeat with the remaining leaves
and filling.
Add the beef stock to the pressure cooker, add unused cabbage to the pressure cooker and then
add in the rolls. Pour the tomatoes over the rolls.
Secure the pressure cooker lid. Select the soup func8on and set the pressure knob to high.
When cook 8me is complete, carefully open the lid, and using tongs remove the cabbage rolls to
a plaMer.
Set the pressure cooker to the vegetable func8on, with the lid open let the sauce simmer for 5
minutes to reduce the liquid. S8r in 1 tablespoon of buMer at a 8me aLer five minutes. S8r in
the sour cream. Pour sauce over cabbage rolls and serve.
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