|Savoy cabbage leaves||8 Large|
|Salt||1 Teaspoon (Leveled)|
|Onion||1 Large, skinned and chopped|
|Mushrooms||4 Ounce, chopped (100 Grams)|
|Butter/Margarine||2 Ounce (50 Grams)|
|Cooked rice||4 Ounce (100 Grams)|
|Mature cheese||2 Ounce, grated (50 Grams)|
|Sugar||1 Teaspoon (Leveled)|
|Tomato juice||1⁄2 Pint (300 Milliliter)|
Put 300 ml (1/2 pint) water in the pressure cooker with the trivet.
Wash the cabbage leaves and remove any hard stalk but keep the leaves whole.
Put the leaves in the cooker, sprinkle them with salt and put on the lid.
Bring to high (15 lb) pressure.
Cook for 3 minutes.
Reduce pressure quickly.
Carefully remove the leaves from the cooker and spread them on a board.
Meanwhile fry the onion and mushrooms in the fat in a frying pan until tender.
Stir in the rice and cheese and season well.
Divide the stuffing mixture between the eight leaves and fold them into parcels.
Arrange the cabbage parcels in an ovenproof dish and sprinkle them with a little seasoning.
Stir the sugar into the tomato juice and pour the juice over the cabbage parcels.
Make sure there is still about 300 ml (1/2 pint) water in the cooker.
Coverthe dish with foil and stand it on the trivet in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure slowly.