Pressure Cooker: Top 365 Quick & EasyPressure Cooker Recipes of All Time (Crock Pot, Crock Pot Recipes, Crock Pot Cookbook, Slow Cooker, Pressure Cooker, Slow Cooker Recipes, Slow Cookin) by Robbie Gorden

Author:Robbie Gorden [Gorden, Robbie]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2016-06-23T22:00:00+00:00

STUFFED HEAD OF CABBAGE

In the event you choose, you possibly can substitute lean ground pork, lamb, chook, or turkey for the bottom beef. Serve with pumpernickel or entire-grain nation bread.

INGREDIENTS

Serves 6

one pound lean ground beef

a quarter cup butter

2 massive candy onions, peeled & diced

four cloves garlic, peeled & minced

one tablespoon dried parsley

2 tablespoons dried dill

one teaspoon dried thyme

one massive carrot, peeled & diced

2 stalks celery, diced

one cup lengthy-grain white rice

2 cups beef or chook broth, divided

2 14-ounce cans diced tomatoes, divided

one teaspoon sugar

2 teaspoons salt, divided

one teaspoon freshly ground black pepper, divided

one massive head green cabbage

a quarter cup olive oil

one small candy onion, peeled & sliced

one small green pepper, seeded & diced

one tablespoon gentle brown sugar

2 teaspoons dried oregano

Add the bottom beef to the strain cooker. Fry it till cooked by means of over medium-high warmth, breaking it aside as you achieve this. Drain & discard rendered fats. Switch the cooked ground beef to a bowl & preserve heat.

Scale back warmth to medium. Soften the butter within the strain cooker & produce it to temperature.

Add the two massive diced onions; sauté for three minutes or till it begins to melt. Add the garlic; sauté for 30 seconds.

Mix within the parsley, dill, thyme, carrot, celery, rice, cooked ground beef, one cup of the broth, one can of the undrained tomatoes, sugar, one teaspoon of the salt, & a half teaspoon of the pepper.

Lock the lid into place & convey to high strain; preserve strain for six minutes.

Take away the strain cooker from warmth, fast-launch the strain, & take away the lid. Stir & blend the bottom beef–rice combination.

Wash & dry the cabbage. Take away the outer leaves & the core. Use a paring knife to hole out the cabbage, leaving a minimum of a 2-inch-thick shell.

Middle the cabbage shell on a 24-inch size of cheesecloth. Spoon the bottom beef–rice combination into the cabbage shell, mounding it excessive of the opening. Pull the cheesecloth up & excessive of the cabbage.

Add the olive oil to the strain cooker & convey it to temperature over medium warmth.

Add the sliced candy onion & diced green pepper; sauté for three minutes or till the onion is gentle.

Stir in brown sugar, oregano, remaining tomatoes, remaining broth, salt, & pepper. Stir properly. Place the steamer basket within the sauce within the strain cooker.

Carry the cabbage by the ends of the cheesecloth & place it within the steamer basket.

Lock the lid into place & convey to high strain; keep strain for 10 minutes. Take away the strain cooker from the warmth, fast-launch the strain, & take away the lid.

Switch the cabbage to a serving platter by utilizing tongs to carry the ends of the cheesecloth & a spatula to regular the underside of the cabbage.

Rigorously pull the cheesecloth out from the below the cabbage. Reduce the cabbage into serving wedges.

Take away the steamer basket from the strain cooker & pour the sauce over the cabbage wedges. Serve.

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