Gather the ingredients.

Freeze cabbage head. Thaw cabbage completely. Peel off leaves and use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. Set aside. See these step-by-step instructions for making stuffed cabbage.

In a large bowl, combine ground chuck, ground pork, rice, salt, and pepper, mixing well. Fill leaves with a good amount of meat mixture and roll. Do not overfill. Cut up all leftover cabbage leaves and set aside.

In a medium bowl, mix together the undrained sauerkraut, tomato soup, and 1 1/2 cans water. Place half of this mixture into the bottom of a pressure cooker. Place the cabbage rolls on top followed by any cut-up leftover cabbage leaves and remaining sauerkraut-tomato soup mixture.

Place top on the pressure cooker with pressure weight set at 10 pounds. Turn on burner and build pressure to 10 pounds. After pressure is reached with a continuous steam release, lower the heat until steam releases 3 to 4 times a minute. Process for 8 minutes. Turn off burner and wait until all pressure is released.

When safe to open, test cabbage and meat for doneness. If not done to your liking, process for up to 5 minutes more.