Boiled cabbage leaves wrapped around a ground beef and rice filling and cooked quickly in the pressure cooker bring the Balkans' shared table culture to the table in a fraction of the usual time. Made in big batches for party spreads, the leftovers are just as loved as a late-night snack.
Boil the separated cabbage leaves for 10 minutes, until soft enough to roll, then drain.
Knead together the rice, ground beef, grated onion, tomato paste, chilli flakes, mint, salt and black pepper in a bowl.
Flatten the thick centre vein of each leaf a little, place a teaspoon of filling on it and roll it up tightly, folding the edges in.
Pack the rolls tightly into the pressure cooker, add the olive oil and water, close the lid and, once it starts hissing, lower the heat and cook for 20 minutes, then let the steam release naturally for 10 minutes.
Pack the rolls in tightly when you arrange them in the pressure cooker, or they can come undone while cooking. Lining the bottom of the pot with a few cabbage leaves keeps the rolls from sticking.
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