Peking cabbage cabbage rolls with vegetable sauce in Oursson pressure cooker

[EXTINGUISH mode, pressure 2, time 30 minutes]

Peking cabbage cabbage rolls with vegetable sauce in Oursson pressure cooker

Category: Meat dishes

Ingredients
Chinese cabbage	1 forks, 2 sheets for 1 cabbage roll
Minced meat, sautéed vegetables for minced meat (onions, carrots, sweet peppers, tomatoes)
Sauce vegetables:
pumpkin, potatoes, zucchini, cherry tomatoes, onions, canned tomatoes in their own juice, salt, spices, fresh herbs (dried)

Cooking method

• I was cooking not so long ago 🔗, some of the minced meat remained, put it in the freezer. Today I cooked cabbage rolls from this minced meat, but it turned out to be clearly not enough for a large batch of cabbage rolls and I had to invent a vegetable sauce-gravy with vegetables in order to increase the number of cabbage rolls for the number of eaters))
• Peking cabbage was disassembled into leaves at the rate of 2 leaves for one cabbage roll. I cut off a little white part-thickening at the bottom of the sheet, and cut off the thickenings-veins on the sheet. This must be done carefully so as not to cut through the leaves.
• Put the leaves in a bowl, nubs down and pour boiling water over them, let stand for a few minutes. Peking cabbage leaves are tender and do not need to be boiled; it is enough to hold them in hot water for a short time. Then drain the water after a few minutes. It is not worth keeping the leaves in hot water for a long time, since they still have to heat treatment.
• I put two sheets overlapping on the board, minced meat and vegetables on top, fold it in an envelope like stuffed cabbage and put it in a hot pan to fry in vegetable oil until light golden brown.
• While the cabbage rolls are fried, prepare the sauce. I cut onions into strips. I cut the pumpkin, zucchini, potatoes into coarse fries, cut the tomatoes in half.
• I pour a little vegetable oil into the saucepan of the pressure cooker, put onions, cherry tomatoes, canned tomatoes (for the color and taste of gravy), salt, spices and fry until the liquid evaporates.
• I add potatoes, pumpkin to the bottom of the pan, fried cabbage rolls on top, zucchini between the cabbage rolls, sprinkle with herbs. I add enough water to cover the vegetables and some cabbage rolls. You should not add a lot of water, vegetables will give more juice. You can add cream to the pan for a creamy gravy sauce.
• Close the lid of the pressure cooker, expose EXTINGUISH mode, pressure 2, time 30 minutes, and then START, and bring the stuffed cabbage to readiness.
• I get delicious and beautiful cabbage rolls and, in addition to them, a delicious vegetable sauce-gravy!
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Note

In the end, everything was enough: cabbage rolls and vegetables, everyone remained full! So from a small amount of minced meat from the leftovers, a full meal was obtained!
Cook with pleasure and bon appetit!

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Handsomely.
For several years now I have been making stuffed cabbage rolls only from Peking, they are so tender.

Yes, from Peking cabbage is softer, and you can fry it as well, and the taste does not differ much from ordinary cabbage

The recipe is gorgeous, of course! But with my lack of time to fry something - not really! But, thanks for the idea, it didn't even occur to me to make stuffed cabbage with Peking cabbage. I love them, but when I remember how to tinker with ordinary cabbage, the desire disappears. And here, it will be easier, I think! Thank you so much.
You can just make stuffed cabbage, put it on stew, even without pre-frying, although it is more beautiful with it, and then serve with sour cream, for example, and who is on a diet, use minced chicken from the breasts and pour it later, not fatty yogurt as a sauce! Super! I will definitely try.

Today I had to make a quick dinner. And in the refrigerator lay frozen darlings. I went to the forum to see what can be done with an unusual sauce for them and came across your recipe. Class! And the sauce and garnish immediately came to life, because in the freezer there were frozen zucchini and pumpkin. By the way, I never added stewed pumpkin to vegetables at all, I was afraid that it would be too sweet. But no, everything is ok, I liked it very much, I will do it again. Thank you!

[Oksana]

Oksana thank you for your trust!

Well, somehow fresh there is one tomato sauce for cabbage rolls, to which we are already used to Variety I want, especially since the summer so many vegetables have accumulated in the freezer

And you do not need to be afraid of the variety of tastes of vegetables, they can always be adjusted by adding honey, sugar, different wine to the sauce (meat, vegetables) when cooking, different herbs, lemon juice, chopped tomatoes, and so on ... taste and achieve your goal taste