When I brought home this cabbage, I remembered the Austrian farmer’s market from a few years ago behind Graz’s Opera House at this time of year.
The ground was not yet covered with snow, baby Ada was impatiently writhing in her sheepskin stroller pocket.
Well-insulated farmers were proudly standing behind table, after table of potatoes and cruciferous vegetables.
It was at that moment, that I realized that “eating seasonally” was definitely for those who live in California and around the Mediterranean Sea – the winters there never had such slim pickings!
How much Sauerkraut can an Austrian eat?!? It turns out, that they do not just ferment their cabbage but stew it alot – the perfect accompaniment for Austrian and German boiled meats and potatoes!
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 3 L or larger | none | 3 min. | High (2) | Normal |
- 1 tablespoon butter
- 1 medium onion, sliced into strips
- 3.5 oz (100g) bacon or smoked pancetta, cubed
- 1 medium savoy cabbage (about 1.5lbs or 750g), sliced into strips
- ½ cup (125ml) blonde beer (or veggie stock) - for electric pressure cookers use 1 cup (250ml) beer
- Start by slicing the cabbage in half, and then slicing each half into strips. Wash and dry the cabbage strips.
- In the pre-heated pressure cooker, on medium heat add the butter, onion and bacon or pancetta. Saute' stirring occasionally until the onions begin to soften (about 5 minutes).
- Next , pour in the cabbage and beer.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 3 minutes at high pressure.
- When time is up, release pressure through the valve.
- Remove the cabbage to a serving dish immediately so it can stop cooking. Mix and serve!
I make this often with Polish sausage, sometimes adding apples and/or apple juice, very good. But I never thought of adding beer. I tried this and it is excellent! The dark flavorful beer is necessary, please not Bud and its ilk!
Great suggestion!
Hi Laura, I made this last night, except I used speck instead of bacon and used vegetable stock, I also did the potatoes pictured with yours, I added speck to that too (I got a large piece of it)
They where both delicious especially the potatoes, after cooking the broth that was on the bottom of the pressure cooker was so delicious I froze it for another night to use as stock.
Ben, What a great idea to add the pancetta to the potatoes, too! Was it smoked pancetta?!? It probably made the potatoes taste like they were REALLY roasted!
I made this recipe again this week, too, and had a HUGE cabbage, so I tucked the left-overs in puff-pastry with a little Caciocavallo cheese: Gourmet Hot Pockets. A big winner with the kids!!
Ciao,
L
Sounds delicious. Can I substitute premade sauerkraut, add small red potatoes and bacon pieces to this instead? I am handicapped and have very little space to prep anything. Thanks, Paul
Sounds great! I wouldn’t pressure cook the sauerkraut, it’s already “cooked” through pickling. Though, you can pressure cook the red potatoes and.. everything tastes better with bacon!
Ciao,
L
I have a very old stove top cooker that requires the round attachment that sits on top of the pressure valve. This attachment has 3 different holes, each labeled 5,10 or 15. I know these are pounds of preesure but when you say cook on HIGH pressure,for which are u indicating? 5=low,10=med and 15=high? I have many of mom’s old recipes and they each tell me how many lbs and how long. So when u say HIGH I am unsure of what to use.
Yes. High pressure corresponds with 13-15psi. Very few pressure cookers have a “medium” setting, so you will find most of my recipes written for only “high” or “low” pressure.
Here is more information regarding pressure settings:
http://www.hippressurecooking.com/p/pressure-cooker-times.html
L
Lovely recipe. Thanks a lot. It’s a shame we were too busy eating it to think of taking a photo. I used polish sausage (thanks for the suggestion Anonymous), added some garlic and good English beer – yum!
I recently bought a new pressure cooker after several years of not using one and your website is a tremendous inspiration. I used to think of the PC as a useful tool for basics – stocks, beans, potatoes, that kind of thing. In the last few days we have had roast chicken, shin of beef stew, chicken liver pate and much more, mostly based on your recipes and all delicious. I’m really impressed by your site and very much appreciate the work you have put into it. Thank you.
Now to plan which to go for next – a pasta dish, risotto, chestnut soup or a dessert – after I’ve cooked the chicken stock and the hummus. Such good food in so much less time. I’ve become a real PC convert!
Looking for a recipe shrimp and crab legs in pressure cooker
Welcome, mylook2! Please come to post your request in the Recipe Swap forum:
http://www.hippressurecooking.com/forums/forum/recipe-swap/
I’m really looking forward to seeing the answers you’ll get!
Ciao,
L
Make this last weekend it was delicious. I used bacon and added black pepper (about half tablespoon) and cayenne pepper (about quarter tablespoon). It was probably a little too much on the cayenne pepper. I’m so use to a slow cooker, where most of the seasoning disappears. The pepper(s) is something I got from a similar recipe, by Emeril Lagasse, which sounded like a good idea and is if you don’t over do the cayenne.The last modification was using dark beer, instead of the lighter variety.
Over-all it is a recipe that I would do again, it is so simple and quick without buying a bunch of Ingredients that aren’t already around home.
-augustwest
I replaced the beer with Red’s Apple Ale. It came out so tasty.
This was a total winner with my family…added carrots and potatoes…cooked spicy Italian sausage links separately to have on the side….served with Brooklyn rye bread
My friends requested a side for their Christmas dinner, so I made this.
I used Sam Adam’s Winter Ale – a slightly sweet, spiced beer. Also I used half pancetta and half gabagool, or a spicy coppa/capocollo for those not from the NJ/PA/DE/NY region.
What can I say, this was delicious and an absolute hit. The cabbage was sweet, the slight spice from the coppa was very pleasing, and the hint of sweetness and cinnamon from the beer was also pretty great.
Your recipe calls for a blonde beer but it seems like a wide range of beer will work in this recipe. I would even say that one need not shy away from strong-tasting beers. All up to preference of the chef, of course.
One last note – I saved the hard, white, woody parts of the cabbage and later used them in an improvised cabbage & lentil soup, also done in the PC.
Thanks for the recipe, we’ll be making it again.
Looks great, I’m going to try this one soon! Two questions – The notes next to the photo say 13 min. cook time. I guess that’s a typo? Also when you say release pressure can I always assume that means quick release unless the “natural” (slow) release is specified? Thanks
I just made this & it came out pretty good. One thing though, in recipes that call for an amount of liquid below the min of the cooker, what do you do? My Fissler VitaQuick calls for 10 oz min liquid. This recipe calls for 4 oz. I went with 8 to be safe. I wonder if my cooker would have come to pressure with only 4 oz in it.
Joe, the cabbage will release some of its liquid into the pressure cooker to help it maintain pressure – try it as written, next time. This may not work with “any” recipe you find but it works with mine because I already calculated this out for you. : )
Ciao,
L
OK thank you
Thanks, Laura! I want to try this tonight in an electric pressure cooker. How long would you cook the cabbage for on high pressure in that type of pressure cooker?
I have updated the recipe instructions to work with electrics as well. 3 minutes – and increase the minimum liquid!!
Ciao,
L
I only have purple cabbage… can I do this recipe?
Go for it!
Ciao,
L