Beef & Rice Cabbage Rolls

12 cabbage leaves
1 cup cooked rice
¼ cup finely chopped onion
1 large egg, lightly beaten
¼ cup milk
1 tsp SIDS SALT & PEPPER
500 g beef mince
½ cup plus 2 tbsp water, divided
280 g Tuimato Sauce
1 tbsp brown sugar
1 tbsp lemon juice
1 tsp SIDS HOT WORCESTER SAUCE
2 tbsp cornflour

In batches, cook cabbage in boiling water 3-5 minutes until crisp-tender. Drain then cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
In a large bowl, combine rice, onion, egg, milk and SIDS SALT & PEPPER. Add beef then mix lightly but thoroughly. Place about ¼ cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap then fold over filling. Fold in sides and roll up.
Place trivet insert and ½ cup water in a 6 lt pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and SIDS HOT WORCESTER SAUCE pour half the sauce over cabbage rolls. Top with remaining rolls and sauce.
Lock lid then close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 71°C. Press cancel or remove from heat.
Remove rolls to a serving platter and keep warm. Remove trivet. In a small bowl, mix cornflour and remaining 2 tablespoons water until smooth then stir into pressure cooker. Select 'Sauté' setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.