Cut out the stalk of the cabbage head and place in boiling water. Remove the leaves and spread them out to stuff them with the meat mixture.

Chop the meats into little pieces; put them in a blending dish.

In a bowl, warm the olive oil. Sauté the onion, the pepper, and the mushrooms for 5 minutes, cool them in the container and add to the meats.

Include the flavoring, blend well with your hands.

Isolate 8-10 leaves of cabbage, lay every one level, cut the thick piece of the stalk and stuff the leaf with around 2 Tbsps of meat blend. Roll and set aside until the point when meat blend spent.

Place the rack in the bottom of the pressure cooker. Pour in 1 cup water. Place 7-8 cabbage rolls on the rack. Cover the rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the bullion over the top of the rolls. Make sure not to overfill the pressure cooker.

Lock the lid in place, choose High pressure and set 18 minutes cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 minutes, then use Quick Pressure to release any remaining steam.

Gently remove the cabbage rolls from the pressure cooker to a platter.

Serve the sour cream and cumin sauce over the cabbage rolls.