Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Southern Cabbage for the Pressure Cooker

Servings: 8

servings

20 mins

active time

35 minutes

total time

Ingredients

1/4 head cabbage, cored

3/4 slice bacon, cut into 1/2 inch pieces

1 tablespoon butter

1/2 cup and 1 teaspoon chicken broth

salt and ground black pepper to taste

Directions

Instructions Checklist

Chop cabbage into 1- to 2-inch pieces.

Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.

Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.

Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.

Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

Notes

For a complete meal, dice some cooked ham and place it in the pot before cooking.

Servings: 8

servings

20 mins

active time

35 minutes

total time
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