Watched Bobby Flay today and his challenge used cabbage. Both competing chefs made stuffed cabbage. So I wondered if I could make it in my Instant Pot. Even with an Instant Pot it takes more time then they had. I guess the difference might be they made one, you’ll make about 16. Total Time: 1 hour 13 minutes
1 cup brown or long grain white rice
1 large head of cabbage
1 large egg
1 cup onion, chopped
2 teaspoon minced garlic
Salt and pepper, to taste
2 lbs ground pork
2 tablespoons butter
1 cup onion, finely chopped
1 1/2 minced garlic
2 14 1/2oz cans diced tomatoes with juice
1 8oz can tomato sauce
1/4 cup white vinegar
2 teaspoons instant beef bouillon
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
3-4 dashes Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
Chopped parsley to garnish
Cook rice according to package instructions, fluff with fork and set aside.
Fill large deep pot with water and bring to boil over high heat. Remove the core from the cabbage and place it core side down in the boiling water. Cover and let boil for 7-8 minutes. Remove the softened outer leaves and place them on a plate to cool. Return the rest of the cabbage back into the water and cook 6-8 minutes. Repeat until you get to the leaves that are too small to roll, then cover and cook until crisp-tender. When done remove, chop and set aside.
For the sauce, melt the butter in a large saucepan. Add the onions and cook over medium heat, stirring occasionally until the onions start to turn a light golden brown. Add the garlic and cook another minute. Stir in the tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, black pepper and Worcestershire sauce. Mix well, taste and adjust seasoning. Remove from heat and add in the chopped cooked cabbage. Set aside.
For the filling, beat the eggs in a large bowl then stir in the onion, garlic, salt, pepper and cooked rice. Add in the pork and mix with a wooden spoon until all ingredients are well combined.
Lay one cabbage leaves flat with the stem end in front of you. Take 2 tablespoons of the filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you. Make sure the filling stays in the center and away from the top edge. You can secure the roll with a toothpick if you like, but they do stay together once rolled. Repeat to finish all rolls. You should get 15-16 rolls.
Place the rack in the bottom of the Instant Pot. Pour in 1 cup of water. Place 1/2 of the rolls on the rack. Cover the rolls with about 1/3 of the sauce. Add a second layer of rolls, alternating the direction of the second layer. Pour the rest of the sauce over the rolls. Take a spatula and gently go around the outer edge to allow the sauce to drip down the rolls. Do not over fill you can easily do two batches.
Cover, secure vent, select pressure on high and set for 18 minutes. When done unplug the Instant Pot, wait 15 minutes then use the quick release method. Carefully remove lid and gently take out the cabbage rolls to a platter.
Select sauté and bring sauce to a boil. In a small bowl combine the cornstarch and the water until smooth then stir into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls.