Rolled Cabbage

Boil the cabbage, drain it in a colander, sprinkle with salt while hot, and pat dry with paper towels.

Finely chop the onion and soak the breadcrumbs in milk.

Finely chop the 3 slices of bacon.

In a bowl, combine the ground meat, chopped bacon from step 3, salt, pepper, and nutmeg. Mix thoroughly until sticky. Add the cabbage from step 2 and beaten egg, mixing well to form the stuffing.

Remove the core from the cabbage from step 1. Dust the inner surface with flour. Divide the stuffing from step 4 into 6 equal portions and place each on a cabbage leaf, wrapping it around. Make 6 rolls total. Wrap each roll once with bacon and secure with a toothpick.

Arrange the stuffed cabbage rolls in the inner pot. Add bouillon granules and water. Place the bay leaf and butter on top. Set the inner pot into the main unit and close the lid.

Select “Manual: Slow,High”. Set the cooking time to 1 hour 30 minutes. Press “START/SET”.

Once cooked, season with salt and pepper to taste. Plate and serve with ketchup on the side, if desired.