Instant Pot Golabki Polish Cabbage Rolls Food

GOLABKI - POLISH CABBAGE ROLLS

Steps:

• Chop onion.
• Mince garlic.
• Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
• Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
• In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
• Mix thoroughly with your hands.
• Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
• Core cabbage.
• Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
• Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
• Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
• Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
• Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
• Bake covered at 350 for 2 hours.

INSTANT POT® GOLABKI (POLISH CABBAGE ROLLS)

Steps:

• Core cabbage from the bottom, being careful not to split the head, to keep leaves whole.
• Fill a large pot halfway with water and bring to a boil. Carefully submerge the cored cabbage into the water, cover, and boil for 8 minutes.
• Carefully remove cabbage from water. Use tongs and a spatula to gently separate outer leaves and lay them on a clean plate. Continue removing leaves; when leaves resist removal, return cabbage head to boiling water. Cook another 6 to 8 minutes. Repeat procedure until leaves are less than 4 inches in size. Chop remaining cabbage and set aside. Drain water from the pot and return it to the stove.
• Add butter to the pot and heat over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add ketchup, vinegar, garlic, Worcestershire sauce, thyme, marjoram, onion powder, and salt. Bring to a light boil, about 3 minutes. Add diced tomatoes. Cover and simmer sauce until needed.
• Combine ground beef, 1 cup cooked white rice, eggs, black pepper, and garlic powder in a bowl. Use hands to mix filling well.
• Place a rack inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water.
• Meanwhile, assemble cabbage rolls on a clean cutting board. Lay 1 cabbage leave with stem facing you and outer surface of leaf facing down. For larger leaves, place 2 tablespoons meat filling on the leaf. Roll up to center first, tuck in left and right sides, and continue rolling to completely enclose filling. Place rolls, seam-side down, in a single layer on the rack in the Instant Pot®. Cover layer with 1/2 to 1 cup of sauce. Create another layer of rolls and cover with sauce. Repeat to within 1 inch of the top of the Instant Pot®; if you have excess rolls, cook another batch separately.
• Close and lock the lid. Set the vent to sealing and select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Carefully remove rolls from the pot using tongs and transfer to a casserole dish. Cover with aluminum foil. Remove wire rack from pot. Turn Instant Pot® to saute mode.
• Stir cornstarch and water together in a bowl. Stir mixture into the sauce using a spatula; keep stirring until sauce has thickened, 5 to 7 minutes. Pour sauce over rolls in the casserole dish and serve hot.