Step 1

Rough chop one onion and evenly spread it on bottom of Instant Pot.

Step 2

Chop onion and rough chop the cabbage and place into a bowl. Set aside.

Step 3

In a Large Measuring Cup, or bowl, add all sauce ingredients (diced tomatoes w/ juice, crushed tomatoes, tomato sauce, coconut oil (or Crisco), mined garlic, Sour Salt (OR juice from 2 lemons OR 2 teaspoons True Lemon Crystals), brown sugar substitute, salt and pepper) and whisk together well.

Step 4

In another large mixing bowl, add ground turkey (or ground beef), riced cauliflower, egg, salt, pepper, minced garlic, xanthan gum and Worcestershire sauce. Mix together well.

Step 5

Use a Large Cookie Scoop and form meat mixture into meatballs. [They do not need to be perfect.]

Step 6

Gently, place half the meatballs (10-to the Instant Pot.

Step 7

Add half the remaining onions and cabbage. Lightly press down the cabbage and onions, being careful not to smash the meatballs.

Step 8

Pour half of the sweet and sauce over the onions and cabbage.

Step 9

Form the rest of the meatballs and place them in the Instant Pot.

Step 10

Spread half of the remaining cabbage and onions over the meatballs.

Step 11

Carefully pour the rest of the sauce over the cabbage and onions.

Step 12

Spread the rest of the onions and cabbage over the meatballs and slightly press down. The pot will be very full.

Step 13

Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.

Step 14

When beep sounds, wait 10 minutes and then manually release the rest of the pressure (if any is left).

Step 15

Remove lid and give it a mix.

Step 16

Serve in bowls or plates.

Step 17

All all ingredients to a large Dutch Oven and simmer for 30 minutes.