Savoy or green cabbage that fits the pot.
Place rack in the bottom and cabbage core side down on the rack. Add water until it gets to the rack level.
Cover, set to seal and cook at pressure on high for 5 minutes. Do the quick release.
Carefully remove cabbage, turn over and start cutting the leaves off around the core. Should yield enough leaves to do the recipe, with some left to chop and toss in with the rolls before baking.
Easier than dipping in a pot of boiling water or microwaving.
I've often avoided doing cabbage rolls with the leaves being such a pita.
Looks like it's back on the menu.
