The preferred dressing in my family for salads at dinnertime is this one.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 head cabbage, coarsely chopped
- 1 cup white vinegar
- ¼ cup water
- ¼ cup salt
Instructions
- Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
- Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer’s instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
Reviews
It was simple & quick but NOT fermented as the traditional recipes are…it is more like boiled cabbage dinner from NL
I liked it, but to much salt. Next time maybe 1/2 as much.
I reduced salt to 2 tbsp. and sprinkled in some garlic powder. It was excellent!
I used less than half the salt and it turned out great! A little juicy probably due to the size of cabbage. It was great and my husband loved it.
I made it. Read the comments first. It turned out pretty mushy but lowering the salt was definitely the way to go. Next time Im going to do 3/4cup vinegar, 1/2 cup water, 2 tbsp of salt and whatever spices i want then try it on 5 minutes with immediate depressurization. I like mine a little crunchy.
I used what I had on hand which was apple cider vinegar and Selina Naturally Celtic Sea Salt (vital mineral blend). Very delicious and mild using this salt.
Reduced the salt to 1/8th cup. Great on sandwiches! Good to eat right out of the pot. Tastes like saurkraut!
I cut the salt, per other commenters recommendations, to just 2 tbsp. but it came out a salty, mushy, smelly mess. Granted I am an IP Newbie and I’ve never used the “meat” button before (I’m vegetarian) but this is my first IPFail. I’m very disappointed.
Loved it with the modifications!! Will make again for sure! Beats waiting weeks for it to ferment!
So salty it was inedible and not salvageable. No one on group pages could help me. Very disappointed.
Followed others and used 1/8 cup of kosher salt. Really really good. Just keep in mind that this is cooked not fresh fermented in a barrel. Saved some in a jar in the fridge. How long can it be safely kept I wonder.
This was so quick and easy, I couldn’t believe how great it tasted! This will be added to my “go-to” recipes.
Okay, so thank you to the others that posted reviews. I made this with half the salt, and used apple cider vinegar. I also added just a little onion powder. It came out beautifully!!
Like so many others, I love it, it find the salt way too high. I cut in half (2T) and still am making it again today with only 1T. I also added 5 juniper berries and 1T caraway seeds.
Should have read the other reviews first way to salty. 1/2 to 1/3 the salt nextime. I traded white for cider vinegar and added dill and caraway. Everything except the salt is amazing.
The recipe is simple but ends up way tooooooo salty. I will make it again with half the salt.