Pressure Cooker Beef And Rice Cabbage Rolls Recipes

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Fill the pressure cooking pot halfway with water. Select Sauté and bring to a boil. Add the cabbage to the boiling water. Cook for 5 minutes, turning, until the outer leaves are softened. Drain.
• Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.
• In a large bowl, use your clean hands or a wooden spoon to mix together theground beef, onion, rice, garlic, egg, salt, and pepper until well blended.
• Lay the cabbage leaves on a work surface with the stem end nearest you. Divide the filling among the 12 leaves, placing it at the bottom of each leaf. Fold the sides in and roll the leaf around the filling, burrito style. Fasten the rolls with toothpicks if needed.
• Select Sauté and add the vegetable oil to the cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for 1 minute more.
• Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.
• Gently put the cabbage rolls directly into the sauce in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure releasenaturally for 20 minutes and finish with a quick pressure release. When the valvedrops, carefully remove the lid. Use a slotted spoon to transfer the cabbage rolls to a serving platter.
• In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and bring the sauce to a boil, stirring constantly until the sauce thickens. Spoon the sauce over the cabbage rolls before serving.

SOUTHERN CABBAGE FOR THE PRESSURE COOKER

Steps:

• Chop cabbage into 1- to 2-inch pieces.
• Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
• Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
• Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
• Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS

Steps:

• Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

INSTANT POT® BASIC CABBAGE ROLLS

Steps:

• Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
• Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
• Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
• Drain rice and add to the bowl with the meat mixture.
• Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
• Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.