Sweet and Sour Stuffed Cabbage Holishkes
By :This Old Gal, Jill Selkowitz
Print Recipe
Votes: 4
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Ground Beef, Onion
Prep Time 45 minutes
Cook Time 9 minutes
Servings
4 servings
Ingredients
  • 1 large Head of Cabbage
  • 2 cup large Onions 1/4for filling
Filling
  • 1/4 cup Onions grated
  • 1.5 lbs ground beef
  • 1 large egg
  • 1/2 cup long grain white rice see Note if using Brown Rice
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 clove Fresh Garlic minced
Sauce
  • 1 clove Fresh Garlic Minced
  • 23 ounce tomato juice hold back one cup
  • 28 ounce Pureed Tomatoes add after processing
  • 15 ounce tomato sauce
  • 2 large Lemons or more to taste
  • 1/4 cup light brown sugar or more to taste
  • 1 tbsp Pure Virgin Coconut Oil Crisco or Vegetable Oil
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
Vegetable Layer/Other
  • remainder Onions sliced
  • remainder Cabbage hard center
  • 1 Stainless Steel Short Legged Trivet
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Ground Beef, Onion
Prep Time 45 minutes
Cook Time 9 minutes
Servings
4 servings
Ingredients
  • 1 large Head of Cabbage
  • 2 cup large Onions 1/4for filling
Filling
  • 1/4 cup Onions grated
  • 1.5 lbs ground beef
  • 1 large egg
  • 1/2 cup long grain white rice see Note if using Brown Rice
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 clove Fresh Garlic minced
Sauce
  • 1 clove Fresh Garlic Minced
  • 23 ounce tomato juice hold back one cup
  • 28 ounce Pureed Tomatoes add after processing
  • 15 ounce tomato sauce
  • 2 large Lemons or more to taste
  • 1/4 cup light brown sugar or more to taste
  • 1 tbsp Pure Virgin Coconut Oil Crisco or Vegetable Oil
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
Vegetable Layer/Other
  • remainder Onions sliced
  • remainder Cabbage hard center
  • 1 Stainless Steel Short Legged Trivet
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. Add 1 cup Water to Pressure Cooker cooking pot. Place Cabbage on a Trivet. Lock the lid and close the pressure valve and cook for 1 minute. Allow a 5 minute Natural Pressure Release. Remove Cabbage from Pressure Cooker and run under cold water to cool. Dump out water from Pressure Cooker and rinse pot. Place cooking pot back into Pressure Cooker.
  2. Remove Cabbage core. Carefully remove 14-20 Cabbage Leaves. Gently, shave off the raised/thick part of the vein at the base of each Leaf. Set the Leaves aside. Chop up the rest of the Cabbage (which is white-ish) and set aside.
  3. Add all Filling Ingredients to a Bowl. With a Hand Grater, grate about 1/4 cup of Onion into the Bowl. Mix together well. Set aside. Slice the rest of the Onion(s) and set aside with the Chopped Cabbage.
  4. In a Blender add all Sauce ingredients, except 1 cup of Tomato Juice and Whole/Pureed/Diced Tomatoes. Process to combine. Add Whole/Pureed/Diced Tomatoes. (If using Whole Tomatoes, process one second, to crush)
  5. Take one Cabbage Leaf at a time and add a small handful of the meat mixture. Fold in sides of Cabbage Leaf and roll up, tucking in the sides as you go. Repeat until all Filling has been used.
  6. Place 1/3 of the Chopped Cabbage and Sliced Onions into the bottom of the Pressure Cooker cooking pot. Pour in the one cup of Tomato Juice. Place Short Legged Trivet in Pressure Cooker cooking pot over the Buffer Layer.
  7. Place half the Cabbage Rolls on Trivet. Add a layer of Onions/Cabbage and pour over half the Sauce. Add another layer of Cabbage Rolls, top with the rest of the Onions/Cabbage and Sauce.
  8. Lock on Lid and Close Pressure Valve. Cook at High Pressure for 9 Minutes. When Beep sounds, allow a 15-20 minute Natural Pressure Release.
  9. With a Slotted Spoon, remove Cabbage Rolls to a plate and pour over the Sauce.
Recipe Notes

Table Salt/Sea Salt is twice as potent as Kosher Salt, so if you use Table Salt instead, cut the amount. Some people top with Raisins and/or add crushed Ginger Snaps, or even Candied Ginger to the Sauce. If using Brown Rice, add the Raw Rice to the Pressure Cooker cooking pot when you cook the Cabbage. After pressure is released, Strain out the water and add the Brown Rice to the Meat Mixture

2 replies
  1. jcimba
    jcimba says:

    Having made Stuffed Cabbage on the stovetop, slow cooker and now pressure cooker more than several times over the past decades; i was favorably impressed with both the simplicity and speed of preparing and cooking using the Instant Pot Pressure Cooker and this recipe.

    Will certainly cook again and experimenting by adding in ingredients that i have used in other methods.

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