Name: Pressure-Cooker Beef and Rice Cabbage Rolls
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 1 small head cabbage -; 1 cup cooked brown rice -; 1/4 cup finely chopped onion -; 1 large egg, lightly beaten -; 1/4 cup fat-free milk -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 pound lean ground beef (90% lean) -; 1/2 cup plus 2 tablespoons water, divided -; 1 can (8 ounces) tomato sauce -; 1 tablespoon brown sugar -; 1 tablespoon lemon juice -; 1 teaspoon Worcestershire sauce -; 2 tablespoons cornstarch -

Pressure-Cooker Beef and Rice Cabbage Rolls

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Beef and Rice Cabbage Rolls

1. 1 small head cabbage -

2. 1 cup cooked brown rice -

3. 1/4 cup finely chopped onion -

4. 1 large egg, lightly beaten -

5. 1/4 cup fat-free milk -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1 pound lean ground beef (90% lean) -

9. 1/2 cup plus 2 tablespoons water, divided -

10. 1 can (8 ounces) tomato sauce -

11. 1 tablespoon brown sugar -

12. 1 tablespoon lemon juice -

13. 1 teaspoon Worcestershire sauce -

14. 2 tablespoons cornstarch -

How to cook deliciously - Pressure-Cooker Beef and Rice Cabbage Rolls

1. Stage

Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut.

2. Stage

In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.

3. Stage

Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce.

4. Stage

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°.

5. Stage

Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.