Servings: 3 people
Calories: 694kcal
Equipment
- pressure cooker
Ingredients
- 1 large cabbage roughly chopped
- 2-3 pieces pancetta or bacon
- 2 cloves garlic diced
- 1 medium white onion diced
- 2 ribs celery diced
- 1 lb andouille sausage sliced
- 1 tablespoon smoked sweet paprika
- 1 teaspoon cayenne
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 whole bay leaf
- 1 ½ cups chicken stock
Instructions
- Place instant pot on saute settings and cook the bacon.
- Add onions, garlic, celery and sauté for 2 minutes. Add half the seasonings and mix well.
- Add the sausage and cook 1-2 minutes more
- Turn off sauté function. Add cabbage and mix thoroughly so that cabbage leaves are coated well
- Add 1 ½ cups stock, bay leaf and remaining spices
- Stir well add lid and cook for 2 minutes. Release using quick release method.
Video
Notes
- Don't worry about the amount of cabbage being too much, as it will all collapse during cooking
- For softer texture cook 5-6 minutes instead, but be careful as cooking too long can lead to mushy cabbage
- Save a pinch or two of the seasoning mix and add to the cabbage once it is done.
- This recipe makes for a nice soup too. Just double the amount of chicken stock
Nutrition
Calories: 694kcal | Carbohydrates: 36g | Protein: 39g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 2788mg | Potassium: 1481mg | Fiber: 13g | Sugar: 18g | Vitamin A: 2037IU | Vitamin C: 158mg | Calcium: 222mg | Iron: 5mg
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