I don't know if there is a difference in cooking with an electric pressure cooker as opposed to the stove top type. That said, here is the method I use for cooking stuffed cabbage in my stove top pressure cooker.
I don't have my mother-in-law's golombki recipe (ingredients or amounts written down)
Use your favorite stuffed cabbage recipe for preparing the cabbage, mixing the filling, and for stuffing the rolls.
How to Pressure Cook the Golombki:
Before loading the golombki in the pressure cooker, melt a small amount of bacon grease in the bottom of the pan (optional). Then place enough tomato sauce in the pan to just cover the bottom. Place a small rack in the pan to keep the golombki off the bottom. Place the first layer in the pan and add a bit more sauce to cover them. Continue layering the golombki and sauce in the pan until they reach about 2/3s to 3/4s of the way up the cooker. Add the remaining tomato sauce. Close and lock the pressure cooker and bring it up to heat and cook the golombki for 20 minutes (at 10 pounds of pressure). Remove cooker from heat and let the cooker cool until the pressure has dissipated (about 5 minutes) and the top can be opened. Serve.
If you need a complete recipe, I did find this hand written one in one of my pressure cooker books (no, its not my m-i-l recipe).
Pressure Cooker Stuffed Cabbage Rolls
1 medium head of cabbage
2 lb lean ground beef (or 2 lb "meat loaf mix" beef, pork, veal)
1 chopped yellow onion
1 whole egg
1 cup cooked long grain rice
1 teaspoon dried basil
1 Tablespoon Seasoning mix (1 part garlic powder, 1 part onion powder, ½ part black ground pepper. Mix together well before adding to recipe.)
2 15 oz cans tomato sauce
1/4 cup brown sugar
6 slices uncooked bacon
Remove core from cabbage, and in boiling water, steam it (core side down) for about 8-10 minutes to loosen leaves.
Remove cabbage from pot, and remove as many leaves as possible (place them in a bowl of cold water to cool them and make handling easier. Return the head to pot and repeat the process until you have removed enough leaves .
Meanwhile, mix beef, rice, and onions.
Slightly beat egg in a small bowl or measuring cup. Add spices, mix well, then add to beef.
Rinse cabbage under cold running water to cool.
Gently pull outer leaves.
Put about 1 tablespoon of beef-rice mixture on each cabbage leaf and roll, starting from one end and tucking in as you roll.
Place a rack in pressure cooker.
Take about ½ of one can of sauce and pour on bottom of cooker.
Layer cabbage rolls in a single layer.
Put 2 slices of bacon on top of cabbage rolls.
Sprinkle 1-2 tablespoons of brown sugar on bacon.
Add more sauce.
Repeat layering of sauce, cabbage rolls, brown sugar, and bacon until rolls are finished or until pressure cooker is 2/3 full, ending with tomato sauce and some sliced cabbage.
Pressure cook for 15 minutes with regulator rocking gently.
Cool down at once.
You can also cook these on top of the stove in a large pot. Simmer them slowly for about 2 to 2-½ hours or until done.
OR you can put them into a 350° oven for about 2 to 2-½ hours, cover tightly with foil to prevent drying out.
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As for stuffed peppers, here are several recipes:
STUFFED GREEN PEPPERS
3 c. cooked white rice
8 med. green peppers
1 1/2 lb. hamburger
1 1/2 tsp. salt
1/4 tsp. pepper
2 eggs
1 lg. onion, chopped
2 (10 3/4 oz.) cans tomato soup
1 1/2 c. water
Remove seeds and wash peppers. Mix hamburger, rice, salt, pepper, egg, onion, and 2/3 cup tomato soup. Stuff peppers lightly and place on rack in pressure cooker. Top each pepper with 1 tablespoon soup. Mix remaining soup and water, pour into cooker. Cover, set control at 10 and cook 15 minutes after control jiggles. Cool before opening.
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Stuffed Green Peppers Recipe
4 green peppers
3/4 lb. ground beef
1/2 cup cooked rice
1 small egg
1/4 cup water
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon pepper
1 cup tomato soup
Wash and clean peppers.
Combine remaining ingredients except tomato soup and mix thoroughly.
Fill pepper shells lightly with meat mixture.
Place on rack in cooker; add soup.
Pressure cook at 15 lbs.pressure for 10 minutes.
Reduce pressure.
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STUFFED PEPPERS
4 bell peppers
3/4 c. ground beef
1/3 c. rice (cooked)
1 tsp. salt
Pepper (dash)
1 egg
1/4 c. milk
1/3 c. chopped onion
1 (10 oz.) can tomato soup
3/4 c. water
Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, ground beef, egg, milk and onion. Stuff peppers lightly and place in pressure cooker on rack. Add tomato soup and water mixing well. Pour over peppers.
Set control at 10 (pounds of pressure). Cook 15 minutes after control jiggles. Reduce heat normally for 5 minutes. Remove from heat, and quick cool (place cooker under cold running water to bring down pressure), when pressure has been released, open cooker and serve.
**Tinkerbell**
Marni1
Dee514
Brian Holley
aliceindallas
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