Stuffed vegetables and leaf rolls
These cabbage rolls are filled with ground meat, rice and cumin, then cooked quickly in a pressure cooker. A practical, hearty example of home-style Uzbek cooking, they get a fresh note from dill, which balances the rich filling.
Boil the cabbage leaves for 3 minutes until softened, then drain them.
Mix the ground meat, rice, grated onion, tomato paste, cumin, red pepper flakes, dill, salt, and black pepper to make the filling.
Place a spoonful of filling on each cabbage leaf, roll it tightly, and arrange it in the pressure cooker.
Drizzle water and olive oil over the rolls and close the pressure cooker. Cook over low heat for 20 minutes, starting when the cooker begins to make its boiling sound.
Do not boil the cabbage leaves for too long, or they may tear when rolled. Roll the filling tightly in the leaves and arrange the rolls snugly in the cooker to help them hold their shape.
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