*** Pressure Cooker Corned Beef Cabbage Rolls

• 2 pounds corned beef brisket*
• 1 onion, quartered
• 2 pounds Russet potatoes, peeled and quartered
• 8 large outer leaves from a savoy cabbage
• 1 large egg, beaten
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, DIVIDED
• Mustard, for serving

Put the potatoes and onion into the pressure. Add the brisket and cover with water. Bring to high pressure and cook for 40 minutes. Use the quick release method to depressurize.

Reserve the cooking liquid in the pressure cooker. You will be using it to boil the cabbage leaves, then for the sauce. Discard the onions. Set the potatoes aside. Trim the fat from the brisket as much as possible, and cut into 1/4" dice. Remove as much of the fat as possible.

Boil the cabbage leaves in the reserved cooking liquid, three at a time, about 2 minutes per batch until they are soft.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Add pepper to taste. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle 1 cup reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes.

Sprinkle with remaining 1 tablespoon parsley and serve with mustard. 

Makes 4 servings, 10 WW PointsPlus each.