Halubtsi (Cabbage Rolls)

INSTRUCTIONS

1. With the help of a kitchen knife or cabbage/cauliflower corer, carefully remove the core out of the cabbage by cutting a deep pyramid-shaped incision around the core.
2. Select Sear/Saute. Set the time to 20 Minutes. Select Start.
3. Pour hot water into the cooking vessel.
4. When the water starts boiling place the cabbage into the vessel, carved side down.
5. Place a colander large enough for the cabbage to fit in, find a large bowl or tray large enough for the colander to fit. Set aside.
6. Blanch cabbage until the leaves are slightly softened (around 5 minutes). Select Cancel.
7. Using two large spoons, carefully turn the cabbage bottom side up to soften the top. Avoid splashing the hot water. Let the top of the cabbage soften in the boiling water for around 2 Minutes.
8. Take the cabbage out and place into the colander to drain and cool down until the filling is ready.
9. In a large bowl, mix rice, ground pork, ground beef, egg, minced onion, tomato paste, 3 tsp salt, ½ tsp black pepper, 1 cup dill, ¼ cup crushed tomatoes and olive oil for the filling.
10. Set aside a tray to put the cabbage rolls onto. Place one cabbage leaf on a cutting board, stem end facing towards you. Cut out the end with the thick vein if needed. Add 2-3 tbsp of the filling to the side close to you horizontally, leave a 2 inch gap from the left, right and the side close to you. Fold the sides of the leave onto the filling and roll. If the leave is too large, feel free to vertically cut into two pieces. Arrange the cabbage roll on the tray seam side down. Avoid using leaves with tears.
11. Roll all the leaves to use up all the filling.
12. Dump out the water in the cooking vessel. Dry the vessel with paper towel.
13. Select Sear/Saute. Set the time to 20 Minutes. Press Start.
14. Add butter to the cooking vessel.
15. When the has butter melted sauté the diced onions until transparent for 2 Minutes. Add carrots and sauté for another 2 Minutes.
16. Mix in 1 cup crushed tomatoes, chicken stock, 2 tsp salt, ¼ tsp black pepper and sugar. Select Cancel.
17. Arrange cabbage rolls in the cooking vessel tightly side by side, seam side down. Make 2 or 3 layers if needed.
18. Pour ½ cup of water on top. Close the lid.
19. Select Manual II. Set the temperature to 335°F and set the time to 1 Hour. Press Start.
20. When the cooking time has ended, let the rolls rest for 10 Minutes in the Dutch Oven.
21. Transfer rolls on a serving plate.
22. Pour the sauce remaining in the pot on top of the rolls. Garnish with remaining dill.
23. Serve with sour cream (optional).