What a great idea!  I hate dealing with separating the leaves.

Finally got around to making this today.

To get the leaves separated I put water in Instant pot, just about to trivet. I cut out some of core of cabbage and placed it core side down. High pressure for 3 minutes, QR.

After peeling as many leaves as I could, I repeated with Instant pot.

Worked really well.

 

Raising so I can find this soon.

I have not tried this recipe. I am planning to use the suggestion of using the IP to separate the cabbage leaves. I will cross post in IP thread.

https://pressureluckcooking.com/recipe/instant-pot-grandma-lils-stuffed-cabbage/?fbclid=IwAR1_jjUJ6WBxQbNJuAj1SprS4ZqPpXFmJ6JGd_KuDKWHnbSASU_Ohnzp6HY

They say to put a meatball size of mixture in roll. I put as much as I can fit in each leaf. Probably 4 times that sometimes.

Making the veggie ones I posted above. They smell yummy!

I use pork and beef combined.

It's the cabbage he hates.

SL the vegetarian ones I made were divine. Maybe he might like them over pork?

I have three nesting roasters. The middle one can fit a chicken, but maybe not enough trimmings.

Today, the two largest are full of rolls, and the smallest is full of a cabbage roll casserole.  I'm currently cooking the two smaller ones, which will be frozen.  The largest will be cooked for dinner tonight and might have some left overs.

Ds will not eat them.  (I tried to bribe him.  Told him I'd put in some ammunition {raisins} if he's eat it. He laughed but still says no.)

Yum!!  They freeze well. 

Making these today.

And as always I cannot remember whether or not to pre-cook the rice.  So, I'm putting this here to tell myself that I am pre-cooking it.  I think otherwise it will be too dry.

Anyway, we bought a HUGE cabbage, and a two pound ground pork, so I'm mixing with two pounds ground beef.  This is gonna be a lot of cabbage rolls.

Wow. These are great.  I made a vegetarian one without textured soy protein.

Here's what I did:
-1 zucchini diced (small)
-1 small container of crimini mushrooms diced (small)
-a couple handfuls of packaged, julienned carrots, chopped further
-small red bell pepper (actually I used three mini bells)
-basil
-tarragon
-thyme
-salt
-pepper

I sauteed this in a large skillet.

1 cup of quinoa cooked with 1 cup of vegetable stock and 1 cup of water.  When finished, I added it to the veggie mixture.

I added 6-10 tablespoons of shredded muenster cheese to the mixture

Then I rolled them in the cabbage leaves.

I used the sauce here:
http://www.food.com/recipe/saucy-vegetarian-cabbage-rolls-495343

Sauce
1 (8 ounce) can tomato sauce
2 -2 1/2 tablespoons ketchup
1 teaspoon lemon juice
1 tablespoon maple syrup
1/8-1/4 teaspoon hot pepper sauce, to taste (I used a chipotle tabasco)

I don't have any vegetarian/safe worchestershire sauce right now, so I didn't use that. 


DS and DH loved these.

I think I posted a bum link in the WAYDT thread earlier.

This is from the Forks Over Knives Cookbook (I lent to a friend or I would have posted directly).  They were so yummy and soy free!  I only did one cup of the cooked rice portion and did a variety of veggies (zucchini, peppers, mushrooms) to make up the other two cups.  I joked and said this was the recipe to clean out the veggie drawer.

http://books.google.com/books?id=ZOwWICT46G8C&pg=PT247&lpg=PT247&dq=forks+over+knives+cabbage+rolls&source=bl&ots=H4ayCdnndB&sig=HFnqoGQouVNeM-cQF7eygIqHDQQ&hl=en&sa=X&ei=T-AlUqkcxq-xBObmgKgF&ved=0CEAQ6AEwAg#v=onepage&q=forks%20over%20knives%20cabbage%20rolls&f=false

I do love their tomato sauce but any version can be subbed in.

The article takes way too long to get to the recipe but pork-tofu lion's head for anyone who can take the allergens. http://mobile.seriouseats.com/recipes/2009/07/a-tofu-throwdown-lions-head-with-cabbage-recipe.html

Vegetarian recipes:

http://www.bettycrocker.com/recipes/vegetarian-cabbage-rolls/0bb13504-b5ae-4f1c-909c-5832a89c66d7

This blog has pictures and helpful info and this recipe has raisins and lentils, too.
http://blog.fatfreevegan.com/2013/01/vegan-cabbage-rolls.html

This has zucchini and mushrooms like most of the recipes I've seen, but the sauce looks different.
http://www.food.com/recipe/saucy-vegetarian-cabbage-rolls-495343

I was thinking About using chopped mushrooms and kasha as a filling. That would probably work well.