Description
A flavorful and tender cabbage dish cooked effortlessly in the Instant Pot, perfect for any occasion.
Ingredients
Scale
- 1 head of cabbage (4 lbs, cut into 8 wedges)
- 2 cups chicken broth (or low sodium vegetable broth)
- 4 cloves garlic (crushed)
- 1 onion (quartered)
- 1 lemon (cut in half)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Instructions
- Gather all the ingredients to streamline your cooking process.
- Pour in the chicken (or vegetable) broth into the Instant Pot along with the crushed garlic, quartered onion, and the halved lemon. Give it a gentle stir to mix.
- Place the cabbage wedges into the liquid mixture, ensuring they’re partially submerged.
- Close and lock the lid, ensuring the Venting Knob is in the Sealing position. Set the Instant Pot to Pressure Cook at High Pressure. Cook for 3 minutes for a tender bite with a slight crisp.
- Quick Release to release the steam carefully.
- Open the lid carefully and taste the cabbage, adjusting seasoning if needed.
- Serve with freshly chopped parsley and lemon wedges on the side.
Notes
For a vegan option, substitute butter with olive oil and ensure broth is vegetable-based. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg