Instant Pot Cabbage and Sausage

I found myself staring a 3/4 head of cabbage and had a kielbasa and it’s 80° so no oven. I should say I minimally altered the recipe as follows: We eat a clean paleo diet and only organic grass fed beef products. I used Teton brand and it was awesome. I substituted ghee for butter, and the only hot sauce we had was Cholula so it had to suffice. My chicken stock is homemade. I roast two or three free range organic chickens at a time, then pull off the meat and use the carcass in an 8 qt instant pot. The broth I’ve made recently has been frozen in 8 ounce containers so I used just under 8 oz.

It wasn’t soupy or too liquidy even with a smaller sausage and only 3/4 of a rather small cabbage. I used my Duo Nova set to high pressure 5 min with a 10 min natural release. This one is going on my regular rotation! It’s easy to use good low carb foods in organic healthy versions. I really hope no one passes up your site just because many recipes don’t fit their exact way of eating. I loved this guilt free, additive free recipe.

After reading the earlier comments I think mine was not soupy because I cut my cabbage into quarters — only had three of them, and I cut out the core before cooking them essentially uncut.

I'm always looking for recipes that transfer from skillet to Instant Pot, and this is a good one. Thanks for posting.

This is a great recipe! It is simple and the cabbage/pork marriage is so good. I eat pork fried rice with cabbage too. Having just found some local really good English sausages this recipe is now a regular. I pressure for 2 minutes with a quick release and it is perfect. I have shied away from pressure cooking cabbage. I always understood cabbage is only good if cooked for 4 mins or less OR over an hour as in minestrone. However this works brilliantly. Thank you. Happy New Year from the UK!

Why? Why? Why would you use HOT SAUCE in a Polish dish? I am German, and we ate Polish and Hungarian food as though it was our own. In fact, you can find German-Polish restaurants all over the States. But what I simply don't understand is the American penchant for adding hot sauce onto any food they like? Do you have no respect for what the food tasted like in its own country? Let me tell you -- no northern European dish had any hot peppers, or anything like cayenne pepper, or anything that burns the palate! It hurts my mouth, and it bothers me that just because Americans have come to like it, I have to worry about every dish in the United States, in any restaurant or purchased frozen, to have heat that I can't tolerate! For gawd's sake, keep the heat for dishes that originated where hot peppers grow! Have Indian food hot, have Mexican or Tai food hot, but please don't bastardize Irish Stew with heat, or Polish-German cabbage-potato meals with heat, or put it where it doesn't belong! If you must have it at home, don't add it to your online recipes, as this will eventually remove the uniqueness of foreign meals, and make everything taste alike! At the very least, I beg that you add heat as an OPTIONAL thing... to differentiate it from something that will eventually be perceived as having originated there, in those countries where these meals originated. I am so disturbed by the melding of flavors, and the loss of genuine flavors from the countries they come from. No more FUSION cuisine! Restaurants that advertise that's what they're doing, okay. But please leave recipes alone, and post genuine ones only. Otherwise the next generation will think Polish kielbasa is supposed to be hot and spicy! What a shame to lose national identity!

This is so good. About flipped when I saw hot sauce. I could taste when eating. I think that is what set it off. I added little yellow potatoes cut in half and cooked one more minute Thank you