Greek cabbage rolls in avgolemono sauce

Core the cabbage carefully so the leaves come away easily later.

Set the cabbage core side down on a trivet with about two cups of water, seal, and pressure cook on high for nine minutes.

Cook the finely chopped onion in three to four tablespoons of olive oil until soft and golden, then combine with the ground beef.

Add the salt, grated garlic, black pepper and dried dill and mix.

Add the washed, finely chopped parsley and mix well before the rice goes in.

Mix in the basmati rice by hand.

Slow release the cabbage for about 10 minutes, then open the valve for the rest. A quick release leaves the centre uncooked and the leaves too stiff to roll.

Peel the leaves away. Line the bottom of the pot with the torn ones.

Lay each leaf out, cut a small triangle of the thick stem off the bottom, put a heaping tablespoon of filling on and roll it up.

Layer the rolls in the pot and roll any leftover filling into meatballs on top.

Pour about six cups of chicken broth over, sprinkle with about half a teaspoon of salt, seal, pressure cook on high 15 minutes, slow release 10 minutes then release the rest.

Whisk the lemon juice into about two cups of chicken stock with a heaping teaspoon of cornstarch and three egg yolks. Tempering is usually done here but was skipped because the stock was not hot.

Pour the egg mixture into the pot and swirl it around rather than digging for hot broth, which would break the rolls up.

Cancel the pressure setting, set to saute uncovered and cook until it begins to bubble and thicken. Let it bubble about a minute, then turn the machine off; it thickens further as it sits.

Serve in a bowl with a drizzle of extra virgin olive oil, a lemon wedge and toasted bread.