1 tablespoon broth 1/2 cup chopped onion 4 cloves garlic, minced 6 cups chopped cabbage (1 head) 1 cup water 1 cup unsweetened applesauce (use sweetened if you like) 1 tablespoon apple cider vinegar Salt and pepper, to taste
1. Use the sauté setting and heat the broth and onions until they become transparent. Then add the garlic and sauté a minute more.
2. Add the rest of the ingredients. Close and seal lid. Make sure that the vent is sealed. Cook on manual setting at high pressure for 10 minutes.
3. Carefully move the pressure valve to Venting to release the pressure manually.
I'm not convinced that I need an Instant Pot, to save time, except maybe for brown or wild rice. I might feel differently if had to come home from work to cook for a hungry family. I am trying to keep an open mind because as my Mother used to say, "Never say NEVER!"
I have a Sweet-Sour Cabbage recipe that (except for the applesauce) is almost identical and cooks in 20 minutes instead of 10. (That's not a great time saver.) Because of all the cruciferous vegetables, it is not on our menu, very often. The combination of onions, garlic and cabbage can gang up on you!
Gang up on you.... hahahahaha That's a good one. I don't think time is responsible for my husband and my being so hooked on our IP. (However, it does seem that time goes by very fast...or most the the things we make in it (vegetables) seem to be ready awfully quickly.) What I like most, I think is: I can start things up and then...get on with life. Something very freeing about that. I come back around when *I* feel like it. (It goes to keep warm mode automatically.) I love tossing in stuff...and then leaving. It's just so darned easy. haha (It remembers our last setting, even, so that often we just press one button...and leave the room.) We are retired and have all the time in the world (if we can stay awake or alive). LOL