CABBAGE ROLLS UNDER PRESSURE

CABBAGE ROLLS UNDER PRESSURE and BEAN BURGER CRUMBLES 

Pressure Cooker

Preparation time: 15 minutes

Yield: makes 12

1 head cabbage 

2-cups burger crumbles, or purchased crumbles

2-cups cooked rice

1-can (28 ounces or 3 cups) whole peeled tomatoes   

1-cup water

1to 3-tablespoons oil

salt and pepper to taste

From the bottom of the cabbage, remove the core.  Place in a pressure cooker with the core down.  Add water, cover, and cook until up to pressure.  Remove from heat and let set for ½ -hour.  

Mix together the crumbled veggie burger and rice.  

Open pressure cooker, remove cabbage, and separate leaves.  Cabbage leaves should be flexible and easy to fill.

Place 1to 3 tablespoon of the burger rice mixture in the center of the leaf.  The amount depends on the size of the leaf.  Fold the sides and then the top.  Roll towards the bottom edge to form a roll.  Place the rolls back into the pressure cooker.  Add small or broken cabbage leaves.  Pour in the juice from the can of tomatoes.  Squeeze the whole tomatoes and then add to the pot.  Add the oil.  Add enough water to cover.  

Bring the pressure cooker up to pressure.  Turn off the heat and let set for ½-hour.  Remove lid and add salt and pepper to taste.  

BEAN BURGERS OR NOT MEAT LOAF

Oil a baking sheet or bread pan

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: makes 10-½-cup size burgers

2-cups or 1 can (15 ounces) any type beans, cooked and smashed

1-cup onion, minced

3-garlic cloves, minced

1-tablespoon basil

1-tablespoon oregano

1-tablespoon parsley

2-tablespoons soy sauce

2-cups oatmeal

In a mixing bowl, mix all the ingredients together.  Let it set for 30 minutes.

Place loaf in an oiled bread pan and bake at 350 degrees for 50 minutes covered.  Uncover for 10 minutes.  Let stand for 10 minutes before serving.  

or

Form into ½ cup size burgers by placing plastic wrap in the bottom of a burger form.  Press the mixture with the back of a measuring cup.  Lift up the plastic wrap to release. 

Place on an oiled baking sheet.  

Bake at 350 degrees for 20 minutes.  

Use immediately or freeze extras in a plastic bag. To serve, zap for 30 seconds, turn and then zap on the other side for 30 seconds.  

This recipe can be used to make a loaf, stuffed in cabbage, or crumbled for chili.