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Mix raw ground beef, raw rice, 2 T of ketchup, egg and some salt and pepper. Mix
together with your hands. Roll cabbage leaves around 1 or 2 T of cabbage roll filling
depending on size of leaf. Place filled rolls in 2 greased 9x13 pans.
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Carefully drain water from pan. Blend tomatoes, tomato paste, 1/4 cup ketchup, 2 tsp
salt, and 1 tsp pepper. Pour tomato mixture over cabbage rolls. At this point you can
cover this with foil and freeze for later if desired. Bake uncovered another 30 to 40
minutes before serving.
Instant Pot- Layer cabbage rolls in instant pot on steaming rack. Pressure Cook on
manual mode for 15 minutes with 3 cups of water. Then put them in 9x13 pan in the
oven with the tomato sauce, following instructions above.
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