Stuffed vegetables and leaf rolls
Boiled cabbage leaves are wrapped around a ground meat and rice filling, then cooked quickly in a pressure cooker. This faster method brings a shared Balkan favorite to the table. Make a big pot for a party, and enjoy any leftovers as a late-night snack.
Boil the separated cabbage leaves in water for 10 minutes, until soft enough to roll, then drain.
Combine the rice, ground meat, grated onion, tomato paste, Turkish red pepper flakes, mint, salt and black pepper in a bowl, kneading to mix.
Gently flatten the central rib of each leaf. Add a 5 ml measure of filling, fold the sides in and roll up tightly.
Pack the rolls snugly into the pressure cooker and add the olive oil and water. Close the lid. When the cooker whistles, reduce the heat and cook for 20 minutes, then allow 10 minutes for the steam to release naturally.
Pack the cabbage rolls snugly into the pressure cooker. If they are arranged too loosely, they may unravel during cooking. Line the base of the pot with a few cabbage leaves to stop the rolls from sticking.
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