Stuffed cabbage rolls 2

1. With plastic wrap.
2. Cook on high (100%) 8-10 minutes to loosen leaves.
3. Meanwhile, mix beef, rice, and onions.
4. Slightly beat egg in a small bowl or measuring cup. Add spices, mix well, then add to beef.
5. Rinse cabbage under cold running water to cool.
6. Gently pull outer leaves.
7. Put about 1 tablespoon of beef-rice mixture on each cabbage leaf and roll, starting from one end and tucking in as you roll.
8. Place a rack in pressure cooker.
9. Take about ½ of one can of sauce and pour on bottom of cooker.
10. Layer cabbage rolls in a single layer.
11. Put 2 slices of bacon on top of cabbage rolls.
12. Sprinkle 1-2 tablespoons of brown sugar on bacon.
13. Add more sauce.
14. Repeat layering of sauce, cabbage rolls, brown sugar, and bacon until rolls or finished or until pressure cooker is 2/3 full, ending with tomato sauce and some sliced cabbage.
15. Pressure cook for 15 minutes with regulator rocking gently.
16. Cool down at once.
17. Note: if you prefer, you can cook these rolls on top of the stove in a large pot. Simmeri them slowly for about 2 to 2-½ hours or until done.
18. You can put them into the oven also, at 350°F.
19. For about the same amount of time, but cover them tightly with tin foil to prevent them from drying out. My seasoning: 1 part garlic powder, 1 part onion powder, ½ part black ground pepper.
20. Mixi well before adding to recipe.