Napa Cabbage Rolls in a Multicooker

Heat oil on the sauté setting and cook the onions, carrots, and mushrooms for about 10 minutes. Add 400 ml of hot water, salt, spices, sour cream, and tomato paste, then mix everything well.

Cut the core from the cabbage head and carefully separate the leaves. Pour boiling water over the leaves and let them soak for 7–10 minutes.

Rinse the rice and pour boiling water over it as well, letting it sit for about 10 minutes.

Combine the ground meat, spices, salt, rice, and 5 tablespoons of cold water.

Place a tablespoon of filling on each cabbage leaf, roll it up tightly by folding in the sides, then transfer the rolls to the multicooker pot.

Cook on the braising setting for 1 hour 30 minutes, or use the manual mode at 110°C for 45 minutes.