To Soften the Cabbage Leaves:

1. Cut the core out of a large head of cabbage.
2. Remove any discolored or damaged leaves from the outside.
3. Place in a large bowl, stem side down with 1 cup of water in the bottom.
4. Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.
5. Remove and cool before carefully separating leaves for use.

Make the filling:

1. Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Make the sauce:

1. Combine all of the sauce ingredients in a large bowl and stir well.
2. Set aside until ready to use.
3. Store extra sauce in the fridge or freezer.

Instant Pot Instructions:

1. Place 1/2 cup of sauce on bottom of Instant Pot insert.
2. Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.
3. Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.
4. Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)
5. Repeat with three more rolls.
6. Top the rolls with 1 cup of sauce.
7. Place a cabbage leaf on top of the rolls to keep them separated from the next layer.
8. Make the remaining 4 rolls and place on top of the cabbage leaf.  Do not press down.
9. Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.
10. Place the cover onto the Instant Pot and lock in place.
11. Make sure the vent is closed.
12. Choose Manual / Low Pressure and set it for 20 minutes.
13. When the timer goes off, allow the pressure to release naturally – about 10 minutes.
14. Remove the lid and serve hot with extra parsley for garnish if desired.
15. Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.