Stuffed C Abbage - Paula Deen kitchen electrics PDPC8 Instruction Manual & Recipes

Stuffed C abbage
Serves 4 -­‐5
4 c ups o f w ater
1 m edium h ead ( about 2 p ounds) g reen c abbage
1-­‐pound g round b eef
1 c up c hopped y ellow o nion
½ c up c ooked r ice
¼ c up r aisins
¾ t easpoon s alt
1 ( 16-­‐ounce) c an t omato s auce
½ c up b eef s tock
½ t easpoon p aprika
½ c up s our c ream f or s erving
Set P ressure c ooker d ial t o 1 5 m inutes. A dd w ater a nd b ring w ater t o a
boil.
Using a s mall k nife, c ut i n a c ircle a ll a round t he s tem o f c abbage a nd
remove t he c ore.
Place c abbage i n b oiling w ater. A ker a bout 2 m inutes a n o utside l eaf
will c ome l oose. P ull i t o ff a nd o ut o f w ater u sing t ongs.
Aker a nother m inute t he n ext l eaf w ill c ome l oose. R emove a nd r epeat
un@l y ou h ave 8 -­‐10 n ice l eaves.
Pat l eaves d ry w ith p aper t owels. C ut o ut t hick p art o f r ib f rom b olom
of e ach l eaf, b ut d o n ot c ut m ore t han o ne t hird o f t he w ay i nto l eaf.
Remove t he r emaining c abbage a nd l iquid f rom t he p ressure c ooker.
In a l arge b owl, m ix t ogether b eef, o nion, r ice, r aisins, a nd s alt.
With s tem s ide o f c abbage l eaf f acing y ou, p lace a s cant 1 /3 c up b eef
mixture i n c enter o f e ach c abbage l eaf.
Fold t he b olom e dge o ver m ixture a nd t hen f old s ides o ver a nd r oll
into a @ dy p acket. G ently s tack c abbage r olls i nto p ressure c ooker w ith
seam s ide d own.
In a m edium b owl, m ix t ogether t omato s auce, s tock a nd p aprika, a nd
pour o ver c abbage r olls.
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