Pressure Cooker Red Cabbage and Sour Cream Sauce

By JimMac

Ingredients

• 3 Pound red cabbage cut into quarters cored
• and coarsely shredded
• 1/2 Cup coarsely chopped onions
• 1 Tsp. of finely chopped garlic
• 2 Tblsp of tomato paste
• 2 Tsp. of salt
• 6 Tblsp of butter cut into small pieces
• 3 Tblsp of fresh lemon juice strained
• 1 Tblsp of sour cream

Details

Servings 8

Preparation

Step 1

DIRECTIONS:

Combine the shredded cabbage, chopped onions and garlic. Add tomato paste, 1 cup water, salt - pepper and butter, stirring well. When high pressure is reached lower the heat to maintain it and cook for 5 minutes. Use the cold water release method to drop the pressure and open the lid. Drain well, reserving about 1 cup of the broth. Return the 1 cup of broth to the cooker, stir in the lemon juice, the sour cream and adjust for seasoning. Return cabbage to pot and toss to coat with the sour cream sauce. Serve directly from the casserole or mound the cabbage in the center of a large serving bowl. Cooks Note: Makes an excellent accompaniment to pork, lamb, veal or beef.