SWEET-AND-SOUR STUFFED CABBAGE

Although my mom was Italian, this Eastern European dish was a staple in our house during the cold winter months in Boston, and it was always accompanied by mashed potatoes and applesauce. I later learned that a Polish neighbor had shared the recipe, and I’m so glad that she did. It’s still just what I want when the mercury drops. The rich meat filling absorbs the delicious tomato sauce, resulting in a hearty, spicy dish with a bit of sweetness. And the cabbage rolls are out of the pressure cooker in five minutes!

SERVES: 6 TO 8

INGREDIENTS:

• 8 quarts water
• 1 large head green cabbage
• 1 ½ pounds lean ground beef (92% lean)
• ½ cup finely chopped sweet onion, such as vidalia
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 1 cup cooked long-grain rice, such as uncle ben’s
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 2 cups fresh sauerkraut, rinsed and drained
• one 28-ounce can crushed tomatoes with their juice or tomato puree
• ½ cup chicken stock (page 19) or store-bought chicken broth
• 2 tablespoons balsamic vinegar, plus more if needed
• 3 tablespoons sugar, plus more if needed

INSTRUCTIONS:

1. Bring the water to a simmer in a large pot. Cut off 6 to 8 of the largest cabbage leaves, trying to keep them intact. Dip each leaf into the simmering water to soften it and drain thoroughly. Core and coarsely chop the remaining cabbage and set aside.
2. In a large mixing bowl, mix together the beef, onion, salt, pepper, rice, and egg until well combined. Shape into 6 to 8 ovals, about 2 inches wide. Place an oval in the center of a cabbage leaf. Beginning at the bottom (core end) of the leaf, roll it up, folding in the sides to make a neat package. Place the cabbage roll on a plate, seam side down, and stuff and roll up the remaining cabbage leaves.
3. Heat the oil in the pressure cooker over medium-high heat. Add the onion and the reserved chopped cabbage and sauté for 2 minutes to soften them. Add the sauerkraut, tomatoes, stock, vinegar, and sugar and stir together. Arrange the cabbage rolls in the sauce. Lock the lid in place and cook at high pressure for 5 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the sauce and add more salt, pepper, vinegar, or sugar if needed. Serve the cabbage rolls napped with some of the sauce.