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Sweet and Savory Stuffed Cabbage Rolls.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have made these delicious cabbage rolls twice in as many weeks. These were inspired by the article I read on the ugly stuffed vegetables of Isreal. The original recipe is found here. The vegetables are not ugly at all, in fact, they are a (beautiful and) frugal way to feed everyone with a small amount of meat and lots of vegetables. Adding more vegetables to our dinner is always on my mind, so it was natural for me to give these a try.

I must let you know immediately, this is a time worthy dish as it is presented, as most stuffed cabbage recipes are. But I wanted to get the old-fashioned flavor and use the pressure cooker for quick and delicious.  In the process, I also eliminated not only some steps but dirty prep pots and pans as well. I had remembered a tip I read years ago on freezing your head of cabbage when you want to prepare stuffed cabbage rolls and decided to give that a try as well. And I have to tell you it works very well!

You will need to plan for the thawing of the cabbage, but that is a hands-free task that will not encumber you day much. I made these the first time with regular white rice and the second time with brown rice, they are good with both, the texture of the brown rice is present, but does not overpower. You will get a softer meat center if you use fully cooked brown rice, as it softens nicely in the final cooking, as part of the cabbage roll. Plus this is a great way to use up a bit of leftover rice.

Let's get started, these cabbage rolls really are quick, once you have your ingredients assembled.

Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.
Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.

Sweet and Savory Stuffed Cabbage Rolls
inspired by: The Beauty in Isreal's Ugly Stuffed Vegetables.
Serves 4-6

1 medium head of cabbage (cantaloupe size) - previously frozen and thawed
I onion
1/2 pound lean ground beef
1 egg
2 carrots
1 15oz can diced tomatoes
1 c whole (raw) cranberries: note frozen is fine, no need to thaw
1/2 t garlic salt
1/8 t pepper
salt
1/3 c brown sugar
1 T vinegar, red wine or apple cider
1/2 c white rice OR 1 c leftover cooked brown rice
2 T water

Sour Cream for serving, if desired.

If using white rice, place the rice and 1 cup water in the pressure cooker, cook 7 minutes, let rest under pressure for 5 minutes, release pressure, remove lid and stir. Let cool while preparing remaining ingredients.
Freeze the head of cabbage for super easy stuffed cabbage rolls!

Cut out the core of the cabbage. Remove the outer 16 leaves. Cut out the thick stem from each leaf. Pair the leaves together with the cut edges alternating. You will have 8 doubled cabbage leaves ready to receive the meat mixture. Chop the remaining cabbage and set aside.

Cut a thin slice of onion and set aside, dice the remaining onion, and set aside.

In a medium bowl, add the ground beef, egg, garlic salt, and pepper. Mince the reserved slice of onion and add to the meat mixture along with the 2 carrots that you have grated. Add the cooked rice and mix all ingredients together. Divide the meat mixture into 8 portions. Take one portion and shape into a chubby log, place one inch from the edge of a prepared stacked cabbage leaf and roll up by folding over, first the edge closest to you, the sides and roll to close. Repeat for all 8 portions of meat.

Sweet and Savory Cabbage Rolls, easy and delicious using your Electric Pressure Cooker.

Place half of the cut cabbage and onions in the bottom of the pressure cooker pan (no need to wash) season with salt and pepper. Nest the cabbage rolls, then the remaining cabbage and onions. Once again season with salt and pepper. Crumble the brown sugar over the cabbage/onion, sprinkle with the cranberries, then the diced tomatoes including all the juices. Add the 2 T water to the tomato can, and slosh the water gently to rinse the tomato juices and pour that over the mixture along with the vinegar.

Cook 25 minutes, let rest under pressure for 20 minutes. Release pressure, and serve!

Enjoy!

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2 comments

  1. These sound delicious! I have been thinking of stuffed cabbage rolls lately. I love the idea of using cranberries. Did you make this in your new tiny kitchen? Cheers, Rocquie

    ReplyDelete
    Replies
    1. Yes, from my tiny kitchen! They are delicious and we have leftovers in the (tiny!) freezer for another meal.

      Delete

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