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!