| | Directions |
- The night before making the rolls, freeze the whole head of cabbage.
- The next morning defrost in a strainer in the sink.
- Cut out core and the leaves just come right off the head. Set aside
- Take 3 cups cold water and bring to a boil, add rice and bouillon and reduce heat. Cook on low 15 minutes covered.
- Meanwhile in a bowl add the sausage meat, salt and black pepper.
- When rice is cooked, cool about 20 minutes then add to the sausage mixture and mix well.
- now lay out the cabbage leaves and fill them with a tablespoon of filling.
- As you fill each one, roll very tight and tuck in the ends like an egg roll.
- When all the rolls are are filled, place them in a pressure cooker and cover them with tomato soup, add 1/2 can water.
- Cover and cook on high, when the pressure release valve top starts wiggling, turn down to low.
- Cook a total of 1 hour.
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Servings: 6
|  | | Ingredients | | - | | 1 medium size cabbage |
| - | | 1 cup medium grain white rice |
| - | | 2 chicken bouillon cubes |
| - | | 3 pounds Premio sweet Italian sausage-taken out of casing |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons black pepper |
| - | | 48 ounces tomato soup |
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