Instant Pot:

1. Remove the core from the cabbage and place the whole head in a large pot filled with boiling salted water, cook for around 6 minutes.
2. You want the leaves to start to pulling away easily from the head.
3. Once you can easily pull a leaf from the head of cabbage, remove around 15 of them, and let them cool.
4. Then cut out the thick center of the stem from each leaf.
5. Now sauté the chopped onion until tender, and let it cool.
6. Once it cools, combine the onion with the ground beef, pork, salt, pepper, parsley and cauliflower rice.
7. Now lay out a cabbage leaf with the stem end in front of you and place about 3 tbsp (1/4 cup) of the stuffing in the center, closer to your end.
8. Flip the right side of the leaf to the middle, then flip the left side, then roll the cabbage up.
9. Repeat this process until all of the stuffing mixture has been used.
10. Once that happens, line the bottom of the Instant pot with a few cabbage leaves.
11. Place your cabbage rolls seam side down in the Instant Pot.
12. Then, when you run out of room in the bottom of the pot, place the cabbage rolls on top of each other in layers.
13. Sprinkle each layer with a little salt.
14. Now combine the ingredients for the sauce and pour over the top of the rolls.
15. Close the lid and pressure cook on high for 18 minutes....wait 5 minutes before releasing the pressure.
16. Serve hot, and store up to several days in the fridge.

Crockpot:

1. Follow steps 1-14 from above.
2. Close the lid on the Crockpot, and cook for 6-7 hours on low, or 3-4 on high.