Braised Cabbage in a Pressure Cooker
A delicious and wholesome cabbage dish. A pressure cooker handles braised cabbage beautifully — there's nothing to watch over, and no risk of it scorching. The slow, gentle braising leaves the cabbage meltingly tender and full of flavor.
Cooking method
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Step 1:
How do you make braised cabbage in a pressure cooker? Start by gathering your ingredients. Peel a few outer leaves off the head of cabbage — they tend to collect dust and grime, and you won't need them. Peel the onion and carrot and rinse them under running water.
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Step 2:
Chop the peeled onion and carrot: finely dice the onion, and grate the carrot on the coarse holes of a box grater.
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Step 3:
Pour a little vegetable oil into the pressure cooker pot and set it to the "Sauté" mode for 10 minutes. Let the pot heat up, then add the chopped onion and carrot. Sauté the vegetables, stirring now and then.
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Step 4:
Meanwhile, shred the cabbage. If you want the finished dish especially soft, shred it as fine as you can. I like to use fresh young cabbage.
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Step 5:
Add the shredded cabbage to the sautéed vegetables and switch from "Sauté" to "Stew" mode, setting the time for 40 minutes — that's plenty for the cabbage to turn soft. Season with a little salt and spices to taste; I used a bit of paprika. If you like, stir in a little tomato paste, though I prefer it without. You can give the cabbage a stir partway through cooking.
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Step 6:
Spoon the finished braised cabbage onto plates and dig in. It works as a light main dish on its own, or as a side for meat. Enjoy!
- This lovely dish is a great option for a meatless meal. The braised cabbage comes out delicious — I don't think anyone would turn down a taste.
- You can also make it with meat or pork belly. With meat the dish becomes heartier and even tastier; just brown the chopped meat a bit before adding the vegetables. For extra flavor, smoked pork belly works beautifully.
- Keep in mind that any oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. It's worth choosing an oil with a high smoke point for frying.
- Also note that the cooking time and mode here are approximate. Pressure cookers vary — electric models, multicooker-pressure cookers, and stovetop versions all behave differently, and even identical models can differ in how they heat. Read your appliance's manual, start with dishes you know well, and adjust the mode and time to suit your own cooker and taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
