Vegetable-Packed Pot-au-Feu in the Pressure Cooker

Name: Vegetable-Packed Pot-au-Feu in the Pressure Cooker
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Cabbage; 1 Carrot; 1 large Potatoes; 1 Onion; 4 Wiener sausage; 2 1/2 cup Water; 1 Soup stock cube; 1 dash Salt and pepper; 1 dash Herbs of your choice

cookpad.japan @cookpad_jp

I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking.

Be careful when handling the pressure cooker.
When you have time, allow the pressure indicator to fall on its own. If you're in a rush, shift the position of the indicator to release the pressure. Be careful not to burn yourself.
I used dried rosemary this time for the herbs. Recipe by Fushicche

I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking.

cookpad.japan @cookpad_jp

I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking.

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Ingredients

2 servings

1/2Cabbage
1Carrot
1 largePotatoes
1Onion
4Wiener sausage
2 1/2 cupWater
1Soup stock cube
1 dashSalt and pepper
1 dashHerbs of your choice

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Steps

1

Cut up the vegetables. Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes. Cut the carrot into large chunks.
2

Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock. Cover the pressure cooker with the lid and set it over medium heat. When the pressure indicator rises, reduce the heat to low and cook for one minute.
3

Turn off the heat and wait for the pressure indicator to fall back down. Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper. Then, return the cooker to heat to warm it back up.
4

Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs.