My dad used to make great cabbage rolls and the recent St. Patrick’s Day holiday ignited a craving in me. The dish does have a few steps, but they are all quite simple and really quick. I suggest cooking up a large batch and popping these in the freezer for whenever a craving strikes.
I decided to prepare the rolls in my Aroma Pressure Cooker to guarantee a moist, flavorful roll without fear of burning (they scorch easily because of the sugar in the sauce). My dad used to layer a baking dish with extra steamed cabbage leaves to avoid burnt bottoms but I knew that using the pressure cooker would eliminate the scorch and cut cooking time down to close to 10 minutes, a win-win. This dish is an amazing eastern world tradition packed with flavor and nutrients. And I can assure you that you’ll impress your family as you create yet another favorite meal that seems like it took master talent and an entire day to achieve.
For the tomato sauce:
1 onion, chopped
3 garlic cloves, minced
24 ounces crushed tomatoes
1 tbsp sugar
1 tbsp vinegar
salt and pepper
For the rolls:
1 onion, chopped
2 garlic cloves, chopped
2 tbsp tomato paste
2 pounds ground beef or pork
1 cup brown rice, cooked
1/2 cup parsley, chopped
salt and pepper, lots of it
1 large cabbage, cored
To make the tomato sauce: Using the Brown function, sauté onion and garlic until soft, approximately 5 minutes. Add remaining sauce ingredients and cook for 5 minutes more. Remove sauce from pressure cooker and set aside.
To make the rolls: Using the Brown function, sauté onion and garlic until soft, approximately 5 minutes. Add tomato paste and a splash of water and mix well.
Place ground beef in a large mixing bowl. Add egg, parsley, rice and the tomato mixture with 1 cup of the tomato sauce and mix well . Season with a good amount of salt and pepper.
Add 4 cups of water with a pinch of salt and set the pressure cooker to Steam for 20 minutes. Close the lid and let the water heat up. While waiting, carefully remove core from the cabbage and peel off about 10 leaves.
When the water is simmering, place leaves in the pot and cover. Let steam until soft, approximately 5 minutes. Carefully remove leaves and place on a clean surface. Empty the water from the pot.
Place 1/2 of the tomato sauce on bottom of the pot. Spoon 1 heaping tablespoon of filling onto one leaf. Roll the leaf up from the thickest part, folding in the sides and placing the roll seam side down in the pressure cooker, no need to worry about crowding the pan, these will cook up just fine. Repeat with the remaining rolls.
Spoon the rest of the sauce on top of the rolls and close the lid. Set on High for 10 minutes. Let pressure come down on its own then enjoy your perfect cabbage rolls!
Over to You
What’s your version of a cabbage roll? Share and inspire us!