Stuffed Cabbage with Brown Rice and Vegetable Sausage

1. Combine rice and 1 1/2 cups water in 6-qt. pressure cooker. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes or until rice is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain rice, if necessary. Transfer rice to large bowl; set aside.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 5 minutes, or until onion is soft and liquid from mushrooms has evaporated. Add sausage, and cook 5 minutes, stirring to crumble sausage. Stir sausage mixture, walnuts, caraway, and cayenne into rice. Season with salt and pepper, if desired.

3. Bring 8 cups water to a boil in pressure cooker. Add cabbage leaves to boiling water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 seconds, or until cabbage is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain cabbage, and rinse under cool water; drain again. Trim away and discard tough white vein at base of each leaf. Pat leaves dry.

4. Spoon 1/3 cup rice mixture in center of each cabbage leaf. Fold sides over, and roll up. Fill pressure cooker with 1 inch of water, and add steamer basket insert. Place cabbage rolls seam-side down in steamer basket. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 10 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Serve with 30-Minute Marinara or your favorite tomato sauce.