Meat Cabbage Rolls with a Twist
From Good4U 14 years ago
- 35 minutes to make
- Serves 6
This recipe is from a very old Presto Pressure Cooker Book. It is a bit different, no tomatoes, but brown sugar or brown splenda changes the cabbage and the dish. These freeze beautifully and great to have on hand.
Ingredients
- 1 large head of cabbage shopping list
- hot water shopping list
- 1 lb. ground beef. (I have used ground veal or chicken) shopping list
- 2 Teaspoons of salt shopping list
- 1 Quarter teaspoon pepper shopping list
- 1 Cup cooked rice ( I have only used the rice made in 60 seconds NOT COOKED) shopping list
- 1 Cup milk shopping list
- 2 Tablespoons of oil shopping list
- 2 or more Tablespoons of brown sugar ( You can also used brown Splenda) shopping list
- 1 or more cups of water (pressure cookers vary as to how much water they use) shopping list
- toothpicks shopping list
- **Note to check how much liquid a pressure cooker uses. Put exactly four cups of water in it. Bring it up to boil and Rock hard on high for 10 minutes. Let cool down on its own. Pour out water back into mesuring cup and you can then adjust your recipes by the amount used by the pressure cooker. . shopping list
How to make it
- Core cabbage with a fish knife. Either boil or steam or put in microwave for about 6 minutes then put into cold water to remove the leaves. I have found that the microwave method makes the leaves more pliable. Place the leaves aside in a bowl.
- Combine meat, salt. pepper, rice and milk mix well.
- Take a cabbage leaf with tough vein cut out and add a teaspoon or larger if leaf is large and roll covering the meat folding in ends and fasten with toothpick. Continue until all cabbage leaves are done. You will get the hang of it with practice.
- If you have any meat left over you can just roll them in little meatballs. Any small pieces of cabbage can be put in also.
- Heat oil in pressure cooker and place cabbage rolls inside braise a bit turning frequently with tongues.
- Add water at least 1 cup or 2 to start.
- * Different pressure cookers absorb liquids at a different rate if not sure start with 2 cups of water.
- Pile cabbage rolls in and meatballs with any extra cabbage bits not the tough veins.
- *** IMPORTANT !!! NEVER FILL A PRESSURE COOKER OVER 2 THIRDS FULL!!!
- Sprinkle 2 tablespoons of brown sugar or Splenda over the top and add 1 or more cups of water. The juice or sauce from this is great.
- Close cover securely. Place regulator on vent pipe and cook for 10 minutes with regulator rocking semi slowly. Turn off burner and let the pressure drop on its own accord. Until the indicator button is down.
- Open pressure cooker and remove cabbage rolls with tongs. At this point I try to remove any toothpicks. Place in bowl casserole and pour all remaining sauce over top. When making these I usually make several batches and freeze so I repeat this process several times.
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