Step 1

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.

Step 2

Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.

Step 7

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.

Step 8

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.

Step 9

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.