The Comfort Food Classic, Stuffed Cabbage, Minus The Pesky Stuffing
On the weekend when I do my shopping, when I have all the time in the world, I make big plans for my weekday meals. Visions of meatloaf, roast beef, chicken kiev and other such things dance in my head. This week, I had plans to make stuffed cabbage, so I purchased all the ingredients. And then on Tuesday evening, after I dragged myself in from work and took a shower after my ten-mile bike ride home, it was pushing 8 PM by the time I was able to start preparing dinner. By that time I was thinking, “I don’t want to have to steam the cabbage, mix all the ingredients together, roll the filling mixture in the cabbage leaves, then cook the dang things.”
As is often my solution on weekdays, I use the “throw it all in the pressure cooker and see what happens” method.
I suppose that if this were made in a baking dish and cooked in the oven, it would be called a “casserole” or “hot dish”. But, since it was cooked in the pressure cooker, I will continue to call it “Unstuffed Cabbage”.
And as usual, just when I think I’ve come up with a great new invention, I do a search and find similar things all over the internet, such as here and this one. And not even the name, which I thought to be so clever, was not original.
But even these “quicker” stuffed cabbage recipes can take as long as a couple hours, but using the pressure cooker, the entire process can be done in less than an hour.
I considered adding in the rice as well, but in the end I chickened out and cooked the rice separately, then served the cabbage concoction on top. Perhaps in the future I will experiment with adding the rice, but for now this works just fine.
I used a 50/50 mixture of ground beef and ground pork, but all beef would work fine, or maybe some pork sausage mixed with ground beef to zip things up a bit. (I have since made it with all beef, and it was good, but I prefer the beef/pork combo.)
I got several compliments from the S.O. on this, so I guess it was a success. And I must admit that the leftovers I took to work the next day were even better than the night before.
|Pressure Cooker Unstuffed Cabbage|| |
- 1 tbs. coconut oil (or any cooking oil)
- 1 onion, chopped
- 1 medium savoy cabbage, roughly chopped
- 1 lb. ground beef
- 1 lb. ground pork
- 1 pkg. strained tomatoes, approx. 26 oz. (Such as Pomi brand)
- 3 tbs. apple cider vinegar
- 2 tbs. brown sugar
- 1 tbs. worcestershire sauce
- 1 tbs. paprika
- 2 tsp. garlic powder
- 1 tsp. mustard powder
- Salt and pepper to taste
- Over medium-high heat, melt the oil
- Lightly brown the beef and pork (it doesn't need to be completely brown, it will continue to cook under pressure)
- If there is a lot of fat in the pan, drain all but a couple tablespoons
- Add the onion
- Continue to heat until the onion becomes translucent
- Add the tomatoes, vinegar, brown sugar, worcestershire sauce, paprika, garlic powder, mustard powder and salt and pepper
- Stir, then add cabbage on top
- Turn heat to high and place top on pressure cooker
- When high pressure has been reached, reduce heat to maintain pressure and set the timer for 5 minutes
- When timer sounds, use the quick-release method
- If sauce looks thin, place over medium-high heat for a couple minutes and reduce a bit
- Remove from heat and stir to mix in the cabbage well
- Serve over rice