Beef Stuffed Cabbage Rolls

Ingredients

• 5 white cabbage leaves (halves)
• 250g beef mince
• 1/2 cup cooked white rice
• 1 small brown onion, diced
• 1/2 tsp dried thyme leaves
• 1/2 tsp onion salt
• 1/4 tsp white pepper
• 59g free range egg, lightly whisked
• 700ml tomato passata
• 1/2 cup water

Directions

1. Rinse the cabbage leaves and stack them onto a microwave safe plate. Place into the microwave and microwave on high for 3 minutes.
2. In a bowl, place the mince, rice, onion, thyme, onion salt, pepper and egg and toss to combine.
3. Evenly distribute the beef mixture into the centres of each cabbage leaf. Press the mixture together tightly and wrap the sides of the cabbage leaf inside, followed by the end of the leaf until it forms a firm roll. Place into the pressure cooker bowl and repeat until all are rolled.
4. Pour the tomato passata over the top of the cabbage rolls and then pour the water into the passata bottle and put the lid back on tight. Shake the bottle and then pour the water over the top of the cabbage rolls.
5. Securely place and seal the lid onto the pressure cooker. Turn the selection dial to setting 5 and allow to cook. (If using the Kambrook Digital Pressure Cooker, select the ‘BROWN RICE’ button and then the ‘START / CANCEL button.
6. Release the pressure from the pressure cooker by turning the pressure release valve to the right.
7. Serve with the tomato sauce over the top of the rolls.