Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker

Name: Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker
Cuisine: American
Ingredients: 1 Onion; 1 Carrot; 2 Potato or satoimo; 1 around 4 cm Daikon radish; 1/8 head Cabbage; 100 grams Pork; 1 tbsp Chicken stock granules; 400 ml Water; 20 grams + 3 tablespoons ☆Butter + flour; 200 ml ☆Milk; 1 tbsp ☆Chicken stock granules; 1 dash ☆Salt and pepper

cookpad.japan @cookpad_jp

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.

If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.

If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

cookpad.japan @cookpad_jp

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.

If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.

If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma

Saved

Ingredients

1Onion
1Carrot
2Potato or satoimo
1around 4 cm Daikon radish
1/8 headCabbage
100 gramsPork
1 tbspChicken stock granules
400 mlWater
20 grams+ 3 tablespoons ☆Butter + flour
200 ml☆Milk
1 tbsp☆Chicken stock granules
1 dash☆Salt and pepper

Saved

Steps

1

Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage.
2

Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally.
3

Heat the butter in the microwave for about 20 seconds. Mix in the flour.
4

After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate.
5

Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth.
6

Add the butter paste to the pot and mix to dissolve it completely. Add the milk and 1 tablespoon of chicken stock. Turn on the heat and simmer until the soup thickens.
7

Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper.
8

This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes.