Description
This Instant Pot recipe features fresh cabbage and smoked sausage in a delightful and easy-to-make dish.
Ingredients
Scale
- 1 head fresh cabbage
- 1 tablespoon olive oil
- 6–7 ounces smoked sausage (sliced into rounds)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups broth (Chicken, beef, or vegetable)
- salt and pepper to taste
Instructions
- Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
- Place the Instant Pot on the saute function and add the olive oil when the pot is hot.
- Add the sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
- Add in the garlic and stir.
- Add in the butter to the pan and allow it to melt. Deglaze the pan by scooping up the browned bits from the sausage along the bottom of the pan.
- Add the sliced cabbage and broth. The cabbage will take up most of the room of the Instant Pot. It will wilt down when it cooks.
- Close the pot and seal. Cook for 7 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, quick release the steam.
- Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.
Notes
- The cabbage used in this recipe was about 3 pounds.
- Andouille sausage works well, but other smoked sausages can be substituted.
- Feel free to use any type of broth you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg