Boil 12 cups of water in a big pot. Place cabbage head inside.
Cook until outer leaves are tender (~3 minutes).
Cut of tenderized leaves and set aside.
Repeat several times until almost all leaves are detached.
Chop finely remaining heart of the cabbage head using a knife or food processor.
Mix with ground beef, season well with salt and pepper.
Take some beef mixture and wrap it into the cabbage leaves forming small rolls.
Place tightly them into the instant pot and add 1 cup of water. Add ghee on top and cook under high pressure for 30 minutes. Let rest for another 10 minutes.
Serve with some sour cream or Crème Fraiche.
It can be refrigerated up to 3 days and reheated in a microwave.
