Instant Pot Instructions

1. Bring a large pot full of water to a boil.  (Fill about 3/4 up with water.) Add a sprinkle of sea salt.
2. While waiting for the water to boil, turn the cabbage up-side-down and carefully hollow out the core by taking a sharp knife and slice in about an inch or two deep all around the core. Then begin to cut out the core. Pull the core out by chiseling the core with a sharp knife going in about 2 to 3 inches.
3. Examine the cabbage head and remove any damaged outer leaves.
4. When the water is at a full boil, place the cored cabbage into the boiling water. Allow to boil for 3 to 4 minutes (timing starts when you place the head into the water), then start to use tongs to loosen the outer cabbage leaves, one at a time, then carefully remove them and place them on a baking sheet (or plate). You will need to continue this process efficiently removing each leaf as it becomes loosened. If any get stuck, use a sharp knife to loosen them at the core.  You want to keep the leaves whole and undamaged.  Once you have removed the majority of the leaves (approx. 12 to 16 leaves), you will be left with a small head. Remove the remaining cabbage head from the boiling water and set aside.
5. Examine the individual boiled cabbage leaves to shave down the thick center vein. This will make it easier to roll the leaves and prevent them from cracking open. Thin it out level with the cabbage leaves. Continue until all the leaves have been thinned, then set aside.
6. Now place all the individual shaved cabbage leaves back into the boiling water for 5 minutes to blanch them further so they are softened and easy to work with. After 5 to 6 minutes, remove carefully, and place onto a baking sheet to cool.
7. In a large bowl, place all the Filling Ingredients and Filling Spice/Herb Ingredients, mix well, then take a potato masher (or fork) and mash until the bean/rice mixture is very slightly cohesive, about 15 mashes with a twisting motion.  Do not create mush. (See notes)
8. In another large bowl, add all the Sauce Ingredients and Sauce Spice/Herb Ingredients, whisk really well to fully mix, set aside.
9. Take the remaining small cabbage head (left over from removing most of the leaves) and give it a rough chop, approximately 1-inch pieces. Measure out 2 cups, set aside. (You may have some left over).
10. Place the one cup of vegetable broth and ½ cup of water on the bottom of the Instant Pot, then add the two cups of chopped cabbage, spread it evenly over the bottom.  This will help prevent the cabbage rolls from sticking to the bottom of the Instant Pot and to avoid the Instant Pot Burn Notice.
11. Place a cabbage leaf on a cutting board (or flat surface), then place 1/3 cup of the bean/rice filling in the center-lower end of the cabbage leaf and roll up like a burrito. Start to roll, then fold in the right side and left side over top of the filling. Then using your fingers to hold the filling inside, roll up the cabbage leave into a roll. Place the roll seam side down in the Instant Pot (on top of the chopped cabbage leaves).  Repeat until all the filling is rolled into cabbage rolls then placed tightly together in the Instant Pot. It is important to place the cabbage rolls in the Instant Pot tightly together to prevent them from blowing out.  In other words, fit them together tightly inside the instant pot so that they do not unroll and blow out.
12. Thoroughly stir and mix the Enchilada Sauce Mix once again, then pour the sauce evenly over top of the cabbage rolls. It’s fine if the cabbage rolls are not completely submerged; however, the liquids should at least touch the top layer of cabbage rolls.
13. Set the Instant Pot to Manual Pressure High for 15 minutes. When finished, press Cancel and then do a Quick Release. (The timing is for an 8 quart IP, consider using slightly less time if using a 6 quart IP).
14. Once all the pressure is released, remove the lid, allow to sit for 5 minutes undisturbed, then carefully remove the cabbage rolls from the Instant Pot using two large-slotted spoons, arrange on a serving platter, pour the sauce over top (without the chopped cabbage that was on the bottom of the IP) and serve topped with chopped avocados, diced tomatoes and/or salsa.

Oven Instructions:

1. Preheat the oven to 400 F.
2. Follow the Instant Pot Instructions from Steps 1 through 10, except instead of using an Instant Pot, use a Dutch Oven with a tight-fitting lid.
3. Place in the oven and bake for 50 to 60 minutes or until the cabbage leaves are perfectly tender.
4. Once the cabbage rolls are tender, remove from the oven, remove the lid, allow to sit for 5 minutes undisturbed, then carefully remove the cabbage rolls from the Dutch Oven using two large-slotted spoons, arrange on a serving platter, pour the sauce (without the chopped cabbage that was on the bottom of the pot) over top and serve topped with chopped avocados, diced tomatoes and/or salsa.