2cabbage headssteamed or boiled, leaves cut off, remainder chopped
214.5 ouncediced tomatoes
Combine all the ingredients in the filling group together in a large bowl or mixer, and set aside.
Cut an "x" in the cabbage heads. Steam in pressure cooker for 10 minutes on trivet with one cup of water followed by a quick release. Or, boil a large pot of water and boil cabbage head for ten minutes. Cut the leaves off, and set aside. Chop up one to two cups of cabbage and set aside with the other diced onion.
Trim the ends of the cabbage leaves and partially slice the thicker part of the spine of the leaf. Place the meat mixture in the middle and fold both sides of the cabbage leaf over. Roll vertically and set aside seam side down.
Put the Instant Pot on saute and put in the diced onion and chopped cabbage. Saute about 5 minutes. Turn off the saute function, and add the brown sugar along with several lemon drops.
Place the cabbage rolls in the pot, and put in 2-3 cups of water. Pour diced tomatoes on top. Do not overfill the pot. It will be at or close the to the 2/3 mark in a six-quart pressure cooker.
Seal and cook on high pressure for 20 minutes and follow with a full natural pressure release for best results. If you choose not to do the full release then follow with a 15-minute natural pressure release.
Serve immediately, or store in an airtight container for up to one week.