Pressure Cooker Beef and Rice Cabbage Rolls

Name: Pressure Cooker Beef and Rice Cabbage Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 12 cabbage leaves; 1 cup cooked brown rice; 1/4 cup finely chopped onion; 1 large egg, lightly beaten; 1/4 cup fat-free milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 pound lean ground beef (90% lean); 1/2 cup plus 2 tablespoons water, divided; 1 can (8 ounces) tomato sauce; 1 tablespoon brown sugar; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; 2 tablespoons cornstarch

My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. —Lynn Bowen, Geraldine, Alabama

Ingredients

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 cup plus 2 tablespoons water, divided
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

Directions

In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°. Press cancel.
Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.

Nutrition Facts

2 cabbage rolls: 219 calories, 8g fat (3g saturated fat), 78mg cholesterol, 446mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Crock Pot Cabbage Rolls in Skinny Instant Pot