Prep the cabbage by cutting slits around the core of the cabbage. Use an apple corer or a paring knife to remove the core.
Place 2 cups of water into the inner pot. Place the cabbage, core side down, into the basket. If the cabbage is too large for the pressure lid to go on. Simply trim the bottom of the cabbage until it fits. Shave the least amount possible.
Once the cabbage is in the basket and the pressure lid is on, turn the valve to VENT and select the steam function. Steam for 15 minutes. Carefully remove the cabbage and allow to cool until you can comfortably handle it.
Dump the water from the pot and clean the pot.
Meat Filling
While the cabbage is steaming, dice the onion, remove the casings from the sausage, and mince the garlic.
In a large bowl, combine the ground meat, seasonings, minced garlic, diced onions, Worcestershire sauce, uncooked rice, and eggs. Mix well to combine. Make sure to break up the sausage well when mixing. Set aside until cabbage is done.
Sauce
Combine the fire roasted tomatoes, tomato sauce, seasonings, red wine vinegar, Worcestershire sauce, and brown sugar into a large measuring cup or bowl. Whisk to combine and set aside.
Stuffing and Rolling the Cabbage
Carefully remove the leaves from the cabbage by rolling them off the head of cabbage and place the leaves on a plate. Start at the top of the cabbage and roll towards the stem. See video in post for demonstration. There are very small and thick leaves towards the core of the cabbage. I dice that part small and add to the sauce. This is completely optional. You could also make a little coleslaw with that part.
Once the leaves are removed from the cabbage, take 4-5 of the very INNER leaves and line the pot with them. Make sure the pot is clean and without any liquid. Then add the ¼ cup of chicken stock. The small amount of liquid and the cabbage leaves are used to prevent the water notice and it's very important that you don't skip this step. Don't use leaves from the other part of the cabbage, they are too thin and tend to brown on the bottom of the pot which triggers the water notice.
Take a cabbage leaf and shave the stem using a sharp knife. See video in post for demonstration.
Use between 1 and 3 tablespoon of the meat filling for each cabbage leaf, depending on the size of the leaf. You want to have at least 1" of room on either side of the filling so you can roll a tight cabbage roll.
Fold the cabbage leaf over the filling and pull back towards you to compress the filling and tighten up the cabbage leaf. Fold each side of the cabbage leaf in and then roll to form a cabbage roll. If you are unsure how to do this, please watch the video as it is much easier to demonstrate than describe.
Place the cabbage rolls in the inner pot ON TOP OF the cabbage you lined the pot with. Continue rolling and putting the cabbage rolls into the pot until you are out of meat mixture. The number of cabbage rolls you will get varies based on the size of the cabbage leaf and how much meat mixture you put in. I usually get anywhere from 12-24 cabbage rolls. The servings for this recipe are 12 people because either 1 large cabbage roll or 2 small ones would equal 1 serving.
Pressure Cook
Once all the cabbage rolls are stacked in the inner pot, pour the sauce over the rolls. Don't stir.
Place the pressure lid on and turn the valve to seal. Set the pressure on high for 10 minutes. When the time is up, allow the pot to natural release for 10 minutes and then manually release the remaining pressure.
Finish the Sauce
Remove the cabbage rolls and place on a serving platter. Remove the bottom leaves from the pot.
Stir in 6 ounces tomato paste and ½ cup of sour cream.
Serve
Pour the sauce over the cabbage rolls. Serve & Enjoy!
The nutritional values will vary depending on how big your cabbage rolls are. 2 smaller cabbage rolls will be about the same as 1 large cabbage roll. Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.