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
- 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
- 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.