Boil water in a large spaghetti pot.
Core the head of cabbage as best as you can.
Submerge the head of cabbage in the boiling water. As leaves come free, use tongs to pull off leaves. Dry individual leaves on clean linen towels or paper towels.
Once done, mix ingredients for meat mixture.
Taking 1-3 T of meat mixture, place in center of cabbage leaf and roll. (As leaves get smaller, reduce amount of meat )
In pressure cooker, layer rolled/filled cabbage leaves. For second layer, alternately cross-place stuffed cabbage. Continue until you have used 1 recipe of meat. Pour sauce mixture over. Cook on stove with jiggler gently rocking for 15 minutes. Set aside to cool.
Repeat with the remaining meat recipe, cabbage and sauce.
Can be frozen in batches, or refrigerated and reheated later. Reheat in casserole at 325 degrees. 20-25 minutes. Fastest and easiest to reheat when defrosted before reheating.