Pressure-Cooker Stuffed Cabbage Recipe - Czech/Slovak Holubky

1. Freeze cabbage head. Thaw cabbage completely. Peel off leaves and use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. Set aside. See these step-by-step instructions for making stuffed cabbage.
2. In a large bowl, combine ground chuck, ground pork, rice, salt, and pepper, mixing well. Fill leaves with a good amount of meat mixture and roll. Do not overfill. Cut up all leftover cabbage leaves and set aside.

1. In a medium bowl, mix together the undrained sauerkraut, tomato soup, and 1 1/2 cans water. Place half of this mixture into the bottom of a pressure cooker. Place the cabbage rolls on top followed by any cut-up leftover cabbage leaves and remaining sauerkraut-tomato soup mixture.
2. Place top on the pressure cooker with pressure weight set at 10 pounds. Turn on burner and build pressure to 10 pounds. After pressure is reached with a continuous steam release, lower the heat until steam releases 3 to 4 times a minute. Process for 8 minutes. Turn off burner and wait until all pressure is released.
3. When safe to open, test cabbage and meat for doneness. If not done to your liking, process for up to 5 minutes more.
4. Stuffed cabbage can be eaten immediately or cooled and refrigerated or frozen, topping off with cooking liquid. Reheat in oven, microwave, or on top of the stove.

Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!