Stuffed Cabbage (Pigs in a Blanket)

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Some meals bring me back to the comforts of childhood. Stuffed Cabbage - or Pigs in a Blanket as we called them - is one of my favorites. Served with mashed potatoes on the side, this recipe will warm your insides on a crisp fall or winter day. For best results, use a pressure cooker.

1 head Cabbage
2 lb. ground beef or meatloaf (beef, veal and pork mix)
2 tsp. salt
1/2 tsp. pepper
1/4 C. onion, fine dice
2 C. cooked rice
2 eggs
2 small cans tomato sauce
1/4 C. water

  1. Parboil 16 cabbage leaves and set aside.
  2. Mix remaining ingredients, except tomato sauce and water, and shape into 16 mini meatloaves.
  3. Roll each meatloaf into a cabbage leaf: lay a leaf on your prep surface with firm end (end that was closest to the stem) toward you; place a meatloaf about two inches up from the stem end and fold the leaf up over the meat. Then, fold the sides in and roll until the end of the cabbage leaf is reached. Place on rack in pressure cooker seam side down. Repeat until all meatloaves are wrapped.
  4. Mix tomato sauce and water together and pour over cabbage rolls in pressure cooker.
  5. Set pressure to high and time to 8 minutes. After pressure cooking finishes, allow to depressurize naturally for about 20 minutes. If pressure has not gone down after 20 minutes, manually depressurize.
  6. Serve with mashed potatoes.
Variation: Instead of rolling the mini meatloaves in each cabbage leaf, chop the cabbage and layer in the pressure cooker between layers of meat.

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