I tested this over the weekend and making this recipe in an Instapot. I sauteed the onions first and then cooked the cabbage for 30 minutes under pressure. I added stock and rice and cooked for an additional 6 minutes. The result is exactly the same as making it the traditional way, although I suspect Marcella would not have approved....
I want to give this a try. Did you add any liquid to the onions and cabbage while under the 30 minutes of pressure? Just wondering whether there would be enough liquid in the cabbage alone for it not to burn in the instant pot.
It's an interesting idea and surely worth trying since all the ingredients are so cheap. I'd saute the onions first, though, before adding the cabbage. And I think the second stage would be 6-8 minutes.
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