Prepare the filling

• Mix the bison with everything except cabbage leaves and tomatoes
• Divide into 4 equal mini-logs and refrigerate

Prepare the cabbage

• Bring a large pot of water to boil
• Remove the leaves and cut a 3/4" chunky slice off the bottom of the cabbage; cut that bottom circle in half cross-wise and set it aside (you're going to cook these cabbage bottom halves!)
• Hammer a large fork into the cabbage core
• Dunk the entire cabbage into the pot for about 30 seconds, take it out and remove the outermost leaf. Repeat until you have the number of leaves you need (four for 2 servings). Reserve the rest of the cabbage for another use

Make the rolls

• Roll each bison mini-log in a large leaf, folding in sides first and then rolling from core to leaf-edge
• Place the cabbage bottom halves in the bottom of an Instant Pot, arrange the rolls on top / around them
• Scatter chopped tomatoes over top.  Add extra cabbage, if you are making more than 2 servings)
• Set the Instant Pot to 17 minutes on high pressure. When the timer goes off, let the pot slow-release for 15 minutes. [if using a regular pressure cooker, just bring it to high pressure and cook for 17 minutes, then remove from heat and slow-release for 15)
• Serve two rolls and one of the cabbage bottom halves for each serving
• Try using the excess juice in the bottom of the pot as a bonus soup appetizer

These take work... it's a little much for just a couple of servings, so do a big batch and freeze the cooked rolls in individual (2-rolls + some extra cabbage) servings

These can be made with any ground meat - bison, turkey, beef, chicken (calories shown are for bison)