• Rinse the rice until the water runs clear - up to 10 minutes. Drain and combine with 1 cup of water and 1 cup of tomato juice in the Instant Pot.
• Set the Instant Pot to 12 minutes on Low pressure manually or using the Rice setting. Wait 10 minutes before releasing the pressure.
• Combine the cooked rice with 1 cup of cooked onions. Add salt and pepper to taste and 2 Tablespoons parsley.
• While the rice is cooking, open the sour cabbage head and rinse it well.
• Remove the core using a knife and remove thicker parts of the inner core using a melonballer.
• Peel apart the leaves - making sure you reserve a few of the larger leaves.
• Remove the thicker portion of the stem on smaller leaves. Cut larger leaves in half while removing the stem.
• Squeeze 2 to 3 tablespoons of the rice filling into a tight ball. Moisten your hands to avoid the rice sticking.
• Place the ball of rice on the inside of the prepared cabbage leaves.
• Roll as described above.

Oven

• Line a casserole dish with layers of the cabbage rolls.
• Pour over tomato juice so that all of the cabbage rolls are covered. Place reserved large cabbage leaves on top to prevent burning.
• Bake at 325°F for 2 hours.

Instant Pot

• Insert the rack for steaming in the bottom of the Instant Pot. Pour 1 cup of water into the bottom.
• Layer the reserved large cabbage leaves on top.
• Arrange the cabbage rolls on top of the cabbage leaves. Pour the tomato juice over top.
• Set the Instant Pot to Manual with Low Pressure for 30 minutes.
• Allow the pressure to release naturally for 10 minutes then release the pressure.