Hungarian Stuffed Cabbage
Equipment
Ingredients
- 1 head cabbage separated into leaves
- 1 cup tomato sauce
- 1 cup water
- 8 oz sauerkraut canned, rinsed and well-drained
- 1 pound beef chopped, or a mixture of beef, veal, and pork
- 1 onion finely chopped
- 1/4 cup rice
- 1 tablespoon parsley minced
- 2 tablespoons chicken stock
- Salt to taste
- Freshly ground pepper to taste
- Sour cream or yogurt for garnish
Instructions
- Fill the cooker halfway with water and bring to a boil.
- Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels.
- Discard the water and dry the cooker, then add the tomato sauce, water, salt, pepper, and the sauerkraut and mix well.
- In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock and season with salt and pepper.
- Place about 2 tablespoons of this mixture in each cabbage leaf, fold in the sides, and roll. Arrange in the cooker over the sauerkraut mixture.
- Close the lid and bring to pressure. Once at pressure, cook 35 minutes on High pressure or 65 minutes on Low pressure.
- Release the pressure, remove the lid, and serve with sour cream or yogurt on the side.
Nutrition
Calories: 416kcalCarbohydrates: 29gProtein: 25gFat: 23gSaturated Fat: 9gCholesterol: 81mgSodium: 454mgPotassium: 948mgFiber: 7gSugar: 11gVitamin A: 572IUVitamin C: 91mgCalcium: 129mgIron: 4mg
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !
