Recipe For Madeira Cake

Sweet and Sour Stuffed Savoy Cabbage Pressure Cooker

Sweet And Sour Stuffed Savoy Cabbage Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

FILLING

• 1 medium head Savoy cabbage
• 1 pound lean ground beef
• ½ medium onion, finely chopped
• 3 tablespoons white long-grain rice
• 5 tablespoons dark raisins
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground ginger

SWEET AND SOUR SAUCE

• 1 (28-ounce) can no-salt-added diced or whole tomatoes in juice
• juice of 1½ to 2 medium lemons, to taste
• 1½ to 2 tablespoons light brown sugar, to taste
• sea salt and freshly ground black pepper (optional)

Method

1. Rinse the head of cabbage by holding it under cool running water
2. Leaving the cabbage wet, place the entire head in a plastic bag or wrap it in plastic wrap
3. Microwave it on HIGH power for 5 minutes
4. Carefully open the bag or the wrap and let it cool while you prepare the meat mixture
5. Place the meat in a large bowl and gently break it up with a large fork
6. Add the onion, rice, 2 tablespoons of the raisins, the salt, pepper, and ginger
7. Mix gently but thoroughly with the fork, taking care not to compact the meat
8. Shape the meat into 12 meatballs
9. Keep them somewhat even but don’t worry if they are not all exactly the same size
10. It will be useful to have some larger ones, some smaller ones, and some in-between ones
11. When the cabbage is cool enough to handle, carefully peel away the outer leaves one by one, doing your best not to tear them
12. Stop when you have 12 reasonably intact ones
13. If the leaves seem stiff as you get near the center, return what is left of the cabbage head to the plastic bag or plastic wrap and microwave it for 2 minutes more
14. Once you have 12 leaves, you’re ready to start stuffing
15. Select the largest leaf and place the largest meatball in the lower third of it, centered across the spine of the leaf
16. Starting at the base of the leaf, enclose the meatball as follows: Fold up the bottom of the leaf, partially or fully covering the meatball
17. Fold in both sides of the leaf
18. Roll up the meatball, keeping the sides of the cabbage leaf neatly tucked in
19. Place the cabbage roll on a cutting board or large plate, loose side down
20. Continue stuffing cabbage leaves until you have 12, working with the next largest leaf and the next largest meatball, and so on
21. If a leaf tears, either make a patch by placing a small piece of cabbage inside the roll to cover the tear or simply peel another leaf from the remaining cabbage head and start again
22. Coarsely chop the remaining cabbage and spread it out on the bottom of a 5- to 7-quart pressure cooker to make a bed
23. Sprinkle the remaining 3 tablespoons raisins over the chopped cabbage
24. Stack the cabbage rolls in the pot, starting with a layer of the largest ones and being careful to tuck the loose end under each roll
25. Make the sauce
26. Pour the tomatoes and their juice into a bowl
27. If you are using whole tomatoes, either crush them with your hands, or fish them out and chop them into rough chunks no larger than ¾ inch on a side, then return the chopped tomatoes to the bowl
28. Add the juice of 1½ lemons and 1 tablespoon of brown sugar and stir to combine
29. Taste and adjust the sour and sweet flavors to your liking
30. When you are satisfied, pour the tomato sauce over the cabbage rolls in the pressure cooker
31. Close and lock the lid
32. Set the burner heat to high
33. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
34. Set a timer to cook for 20 minutes
35. Remove the pot from the heat
36. Open the cooker with the Quick Release method
37. Be careful of the steam as you remove the lid
38. Carefully remove the cabbage rolls with an oversized spoon to a serving platter
39. Stir the bed of chopped cabbage and raisins into the tomato sauce, then pour the sauce over the cabbage rolls
40. Serve with egg noodles or mashed potatoes
41. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or the freezer up to 4 months