Stuffed Head of Cabbage

If you prefer, you can substitute lean ground pork, lamb, chicken, or turkey for the ground beef. Serve with pumpernickel or whole grain country bread.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium


Serves: 6

Ingredients

  • 1 lb. lean ground beef
  • 1⁄4 cup butter
  • 2 large sweet onions, peeled and diced plus 1 small sweet onion, peeled and sliced, divided
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. dried parsley
  • 2 Tbsp. dried dill
  • 1 tsp. dried thyme
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 cup long-grain white rice
  • 2 cups beef broth, divided
  • 2 cans (14 1⁄2 oz.) diced tomatoes, divided
  • 1 tsp. sugar
  • 2 tsp. salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1 large head green cabbage
  • 1⁄4 cup olive oil
  • 1 small green pepper, seeded and diced
  • 1 Tbsp. light brown sugar
  • 2 tsp. dried oregano

Directions

  • Place ground beef in a pressure cooker. Sauté it over medium-high heat until cooked through, breaking it apart as you do so. Drain and discard rendered fat. Transfer the cooked ground beef to a bowl and keep warm.
  • Reduce heat to medium. Melt butter in the pressure cooker. Add diced onions; sauté for 3 minutes or until they begin to soften. Add garlic; sauté for 30 seconds. Mix in parsley, dill, thyme, carrot, celery, rice, cooked ground beef, 1 cup broth, 1 can undrained tomatoes, sugar, 1 teaspoon salt, and 1⁄2 teaspoon black pepper. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Stir ground beef-rice mixture.
  • Wash and dry cabbage. Remove the outer leaves and core. Use a paring knife to hollow out cabbage, leaving at least a 2-inch shell. Spoon ground beef-rice mixture into cabbage shell, mounding it over the top of the opening. Tie cabbage using kitchen twine.
  • Add olive oil to the pressure cooker over medium heat. Add green pepper and sliced onion; sauté for 3 minutes or until onion is soft. Stir in brown sugar, oregano, remaining can of tomatoes, remaining 1 cup broth, remaining 1 teaspoon salt, and remaining 1⁄2 teaspoon black pepper. Stir well.
  • Place the steamer basket in the sauce in the pressure cooker. Lift cabbage and place it in the steamer basket. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
  • Transfer cabbage to a serving platter by using tongs and a spatula to steady the bottom. Remove the steamer basket from the pressure cooker and pour the sauce into a gravy boat. Cut cabbage into wedges and serve with sauce on the side.