PP Unstuffed Cabbage
Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen
Makes: 6-8 Servings
Prep Time: 20 min
Cook Time: 8 min
Total Time: 28 min
INGREDIENTS
1 lg onion, diced
1 clove garlic, minced
1 lg carrot, scrubbed or peeled
4 Medjool dates, pitted
1 small head cabbage, cored and chopped into 1” cubes (around 8 or 9c)
1 c vegetable broth
1 15 oz can tomato sauce
½ t Hungarian paprika
½ t Berbere seasoning
2 t kosher salt (generous), or to taste
½ t black pepper
4 c cooked brown rice
Optional garnish: Italian parsley or fresh cilantro, minced
DIRECTIONS
In a large electric pressure cooker (like a Zavor Lux Multi-cooker, my personal favorite), sauté the onion for a few minutes, using a little water to avoid sticking. Add garlic and stir for a minute (or less), and then select Cancel to stop the sauté process.
Meanwhile, in the bowl of a food processor, mince the carrot along with the dates, and set aside.
To the pressure-cooking pot, add the cabbage, vegetable broth, and tomato sauce. Stir in minced carrots and dates. Sprinkle in Hungarian paprika, Berbere seasoning, salt, and black pepper.
Lock the lid in place. Select “High Pressure: and set the timer for 8 minutes. After the cooking is complete, allow the pot to rest for about 4 minutes, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid. Add cooked brown rice and combine until heated through.
Garnish with fresh parsley or cilantro (if desired) and serve immediately.
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