Stuffed Cabbage Rolls Recipe

Ingredients:

• 1 large head of cabbage (steamed) 
• 2 tablespoons of Olive Oil
• ½ cup of sweet onion diced
• 2 teaspoons of garlic minced
• ½ cup of peppers ( sweet red and orange) diced
• 1 stalk of Celery chopped (about ½ cup ) 
• 1 cup of white rice steamed
• ½ pound of cooked ground pork
• ½ pound of cooked ground beef 
• 3 teaspoons of dried parsley
• 2 granny smith apples cut and decored 
• 2 cups of tomato puree (canned tomatoes blended) 
• Salt and pepper optional 

Directions: 

1. First you are going to steam the cabbage.  Once it peels from the cabbage rolls with ease it can be set aside until filling is done.   This takes about 5 minutes to steam.  
2. Steam rice and set aside
3. Saute onions and garlic for about 5 minutes
4. Add peppers to skillet and saute a few extra minutes
5. In pot mix in celery, parsley and meat 
6. On a flat surface, lay out steamed cabbage leaf.  Add about ½ cup of mixture to the center.  Roll the cabbage tucking edge under to bottom.  Place the cabbage into an oven safe skillet or electric power pressure cooker.   Continue to do this stacking each cabbage roll.  
7. In a food processor or blender, puree 2 cups of stewed tomatoes for about 1 minute.  Add salt and pepper if needed. 
8. Place cut apples on top of the cabbage rolls before pouring tomato puree over the top.  
9. Cook in an electric pressure cooker for about 30 minutes.  Follow cooking temperature and settings for your appliance.  Each ‘instant pot’ or cooker is different.   If you are cooking this in a skillet in the oven be sure to cover the bottom of the pot with ⅓ cup of extra tomato puree and cabbage leaves to cover.  Cook in 400*F oven for about 1 hour with lid on.  
10. Serve immediately or store in the refrigerator for up to 5 days.

Note: I highly recommend using the instant pot or electric power pressure cooker to make this recipe.  It makes clean-up so much easier and the meat is always perfect!