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Add 1 cup water to Instant Pot. Place cabbage on a trivet.
Lock the lid and close the pressure valve and cook for 1 minute. Allow a 5 minute Natural Pressure Release.
Remove cabbage from Instant Pot and run under cold water to cool. Dump out water from Instant Pot and rinse pot. Place cooking pot back into Instant Pot.
Cut out core from cabbage. Carefully remove 14-20 cabbage leaves. Gently, shave off the raised/thick part of the vein at the base of each Leaf. Set the Leaves aside.
Chop up the rest of the cabbage (which is white-ish) and set aside.
Add all Filling Ingredients to a Bowl.
With a Course Hand Grater, grate about 1/4 cup of onion into the bowl of filling and mix together well. Set aside.
Slice the rest of the onion(s) and set aside with the bowl of the chopped cabbage. Set aside for assembly set.*
Set aside one cup of tomato juice for the assembly step.**
Choose Sour Salt, freshly squeezed lemon juice or, True Lemon Crystals for the sour part of the recipe.
To the container of a VitaMix, Blender, or Large Food Processor add all sauce ingredients except for the pureed/diced tomatoes. Process to combine.
Dump can of can of pureed/diced tomatoes into the sauce and mix by hand. [Sauce should have some texture, so do this by hand.] Taste sauce and adjust for sour or sweetness according to your preference. Set the sweet and sour sauce aside for the assembly step.***
Take a softened cabbage leaf and add one scoop of the meat mixture (about 2 Tablespoons worth) to the center of the cabbage leaf.
Fold in sides of cabbage leaf and roll up, tucking in the sides as you go. Repeat until all filling has been used.
*Grab the bowl with the chopped cabbage and sliced onions, which was set aside and add 1/3 of it to the bottom of the Instant Pot. Spread out evenly along the bottom.
**Pour in the one cup of plain tomato juice, which was set aside.
Place a very short legged trivet into the cooking pot over the onions, cabbage, juice. This will act as a buffer so that the pot can easily come to pressure.
Place half the stuffed cabbage rolls on to the trivet.
Add half of what is left from the bowl of onions/cabbage and layer them evenly over the cabbage rolls
***Pour half of the sweet and sour sauce over the onions and cabbage layer.
Repeat process by adding another layer of cabbage rolls to the pot and top with the rest of the onions/cabbage and prepared sweet and sour sauce. (If you have made extra cabbage rolls, you may need a third layer.)
If using any of the optional add ins, sprinkle them over the top layer.
Lock on lid and close pressure valve. Cook at high pressure for 9 minutes. When beep sounds, wait 15 minutes and then manually release the rest of the pressure (if any is left).
With a slotted spoon, remove stuffed cabbage rolls to a platter and carefully pour over some sauce. Pour the rest of the sauce into a gravy boat or other bowl and serve on the table.