Pressure-Cooker Stuffed Cabbage (Czech/Slovak Holubky)
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Nutritional Guidelines (per serving) | |
---|---|
308 | Calories |
9g | Fat |
34g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 308 |
% Daily Value* | |
Total Fat 9g | 11% |
Saturated Fat 3g | 16% |
Cholesterol 60mg | 20% |
Sodium 806mg | 35% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 5g | 20% |
Protein 23g | |
Calcium 84mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Czech / Slovak stuffed cabbage or holubky uses ground beef and pork, rice, tomato soup, undrained sauerkraut, and is cooked in a pressure cooker, so it's fast. And if you use this quick tip for easily removing cabbage leaves, it's even faster.
Ingredients
- 1 large whole head cabbage
- 1 pound ground beef chuck
- 1/2 pound lean ground pork
- 1 1/2 cups cooked rice
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 can (14-ounce) sauerkraut (undrained)
- 1 can (10.75-ounce)Â tomato soup
- 1 1/2 tomato soup cans of water
Steps to Make It
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Gather the ingredients.
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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.
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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.
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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.
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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.
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When safe to open, test cabbage and meat for doneness. If not done to your liking, process for up to 5 minutes more.
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Serve and enjoy!
Tips
- 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.
- 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!
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