Pressure Cooker- Unstuffed Cabbage Rolls
From the Kitchen of Annette Moore
One Large Head of Cabbage- cut in fourths and then sliced into strips
1 (28oz) can of Stewed Tomatoes
1/2 cup of water
2 large eggs
2 lbs of Ground meat (I used very lean ground beef)
½ of onion chopped fine
1 cup cooked rice or ½ uncooked instant rice (like Minute rice)
1 teaspoon Salt
1-2 things of crushed garlic
Mix together and make into 1 in round Meatballs. I just used my large Cookie scoop. It made about 24.
In my 5 quart Pressure cooker,
I put my Trivet at the bottom of the pressure cooker
Put ½ cup of water into pressure cooker (don’t worry about not having enough water as the cabbage will release a lot)
Then ½ the chopped Cabbage
Then Layer ½ the meatballs
Then other ½ of the chopped Cabbage
Then other ½ of the meatballs
Then pour the whole can of Stewed tomatoes over the top
Don’t worry if it goes pass the fill line on your pressure cooker, the Cabbage will wilt.
Over high Heat bring to high Pressure. It will take longer as the cooker is so full. Reduce heat to maintain high pressure and cook for 5 minutes.
Release pressure and check to see if Meatballs are cooked all the way through. If they are not, return to high pressure and cook a few minutes longer.