|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.
Serving size: Complete recipe
Calories 1014 Calories from Fat 576
% Daily Value*
Total Fat 65 g100.3%
Saturated Fat 41.7 g208.5%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 1273.2 mg53.1%
Total Carbohydrates 84 g28%
Dietary Fiber 10.2 g40.9%
Sugars 29.1 g
Protein 28 g55.9%
Vitamin A 66.1% Vitamin C 157%
Calcium 14.5% Iron 23.8%
*Based on a 2000 Calorie diet