PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS - TASTE OF HOME
My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. —Lynn Bowen, Geraldine, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.
Nutrition Facts : Calories 219 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 446mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat
PRESSURE COOKER CORNED BEEF AND CABBAGE RECIPE - NYT CO…
Corned beef is really just brisket that’s been cured in salt and spices. Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Total Time 2 hours
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http//schema.org, Calories 972, UnsaturatedFatContent 29 grams, CarbohydrateContent 46 grams, FatContent 56 grams, FiberContent 8 grams, ProteinContent 60 grams, SaturatedFatContent 18 grams, SodiumContent 4684 milligrams, SugarContent 15 grams, TransFatContent 0 grams
More about "pressure cooker recipes corn beef and cabbage recipes"
BARBACOA BEEF (PRESSURE COOKER OR INSTANT POT) - SKINNY…
From skinnytaste.com
Reviews 4.8
Total Time 80 minutes
Category Dinner
Cuisine Mexican
Calories 153 kcal per serving
- Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
POWER PRESSURE COOKER XL RECIPES - I REALLY LIKE FOOD!
From ireallylikefood.com
- Close the lid on your pressure cooker and set to pressure cook. Cook for 8 minutes on high. After the food is done cooking, allow the pot to naturally decompress for about 10 minutes before relieving the pressure. Then, take off the lid and shred the chicken.
PRESSURE-COOKER MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 172 calories per serving
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.
PRESSURE COOKER RECIPES | ALLRECIPES
From allrecipes.com
SOUTHERN CABBAGE FOR THE PRESSURE COOKER RECIPE | ALLRE…
From allrecipes.com
INSTANT POT CORNED BEEF AND CABBAGE - PRESSURE COOKING T…
From pressurecookingtoday.com
HEALTHY PRESSURE COOKER RECIPES - EATINGWELL
From eatingwell.com
25 PRESSURE COOKER RECIPES FOR FASTER, EASIER DINNERS
From thespruceeats.com
PRESSURE COOKER RECIPES ARCHIVES - SKINNYTASTE
From skinnytaste.com
35 EASY INSTANT POT RECIPES - FOR ALL ELECTRIC PRESSURE ...
From pressurecookingtoday.com
INSTANT POT CORNED BEEF AND CABBAGE | TESTED BY AMY + JA…
From pressurecookrecipes.com
INSTANT POT CORNED BEEF AND CABBAGE | TESTED BY AMY + JA…
From pressurecookrecipes.com
EASY PRESSURE COOKER BEEF AND BROCCOLI RECIPE - ISAVEA2Z.COM
From isavea2z.com
TUPPERWARE PRESSURE COOKER RECIPES AND COOKING GUIDE BY ...
From issuu.com
THE ULTIMATE PRESSURE COOKER COOKING TIME CHART
From fastcooking.ca
INSTANT POT, STOVE TOP & ELECTRIC PRESSURE COOKER COOKING ...
From hippressurecooking.com
HOT TAMALES!! MEXICAN PRESSURE COOKER RECIPES ⋆ HIP ...
From hippressurecooking.com
30+ CABBAGE RECIPES | EATINGWELL
From eatingwell.com
10 BEST HAM CABBAGE BOILED DINNER RECIPES - YUMMLY
From yummly.com
10 BEST HAM CABBAGE BOILED DINNER RECIPES - YUMMLY
From yummly.com