Pressure Cooker Cabbage and Sausage is a lean and healthy meal that will be on your table in less than 30 minutes.
Pressure Cooker Cabbage and Sausage
Not only does coconut oil, black pepper and Turmeric (called Golden Paste) taste good, the combination of those three ingredients is beneficial to your health.
Here is the handy printable recipe:
Pressure Cooker Cabbage and Sausage
Prep time
Cook time
Total time
Author: Jill
Recipe type: Main Course
Serves: 4
Ingredients
- 3 tablespoons butter, coconut oil or bacon fat
- 1 small green cabbage, chopped
- 1⁄2 cup onion, chopped
- 1 pound low fat precooked sausage links (like Aidell's), sliced
- 1 (15 ounce) can diced tomatoes, undrained
- 1⁄4 teaspoon garlic salt
- 2 teaspoons Turmeric
- Salt, to taste
- Black pepper, to taste
Instructions
- Select the Sauté or Browning Button on your Pressure Cooker and allow to heat.
- Chop the sausage and slice cabbage, and onion.
- Add sausage to the Pressure Cooker cooking pot and brown lightly.
- Remove grease and drain on paper towel, if necessary.
- Add coconut oil, cabbage, onion, tomatoes, salt, turmeric, salt and pepper.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 1 minutees.
- When Beep sounds, allow a 5 minute Natural Pressure Release, then carefully do a Quick Release.
- Open lid and if there is excess liquid, allow to cook down until most of liquid has been reduced.
Air Fryer Crispy Sweet Potato Fries
Cast Iron or Pressure Cooker Chicken Piccata {Italian Lemon Cream Sauce}
Greek Tzatziki Sauce Recipe {Garlic Cucumber Yogurt Dip}
Pressure Cooker Greek Lamb Beef Gyros
I have fresh sausage, not precooked. Should I brown the sausage and then cook it with the cabbage for the one minute or add some extra time?
Finally a cook who can make something. I made your Sausage & cabbage last night with a few tweaks and it was great. I added caroway seeds & red pepper flakes to it whil cooking & golden paste & cooked rice after it was done. So refreshing to get a good recipe for a change, every clown with a crayon & internet access is posting crap. No matter what its final outcome its supposed to be its almost alway flavorless soupy mush. This include the smantzy cookbook I ordered.
TOG keep on cooking I will be making more of your recipies
Hi Mike~
I am so glad you are enjoying my recipes. Thank you very much. I’ve been using pressure cookers for many years; unfortunately, many people posting recipes lately are very new to pressure cooking. Jill
Just one minute, for sure?