This is such a classic combination of flavors and since cabbage keeps so well on a boat I knew it would be good, especially in the cold weather. It’s an easy to fix one pot meal and I just loved it…although I must admit I like all the ingredients.
1 package of turkey kielbasa (I view this as more heart-smart) dice 1 C and then slice the rest in bite sized pieces
1 head green cabbage, about 1 ½ to 2 lbs. Quartered, cored and thick sliced.
1 C coarse chopped yellow onion
1 ½ to 2 lbs red potatoes, quartered and sliced
1 C chicken broth, I use bullion cube and water
2 Tab Dijon mustard or regular if you don’t have Dijon
Salt and pepper to taste
Get out your pressure cooker and don’t use the rack. Put the chicken broth in cooker; add onion, cabbage, diced kielbasa (save remaining for later), mustard, potatoes. Cabbage will cook down and shrink quickly so don’t worry if it takes up more than the 2/3’s. Just be sure you’re not packing it down with the lid. If you are, cook it a bit until it wilts down.
Lock the lid in place and bring to high pressure (15 lbs.) cook at pressure for 3 minutes. Turn off the heat and if you can spare the cold water, run over lid to drop pressure. Once you can open the pot add the remaining kielbasa and heat uncovered until heated through. Serve with a really chewy dark bread and butter if you can. Serves 4
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