PP Unstuffed Cabbage

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 6-8 servings

Prep Time: 30 min

Cook/Pressure Time: 20 min

Total Time: 50 min to 1 hr

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 (8-9c)

• 1 c vegetable broth

• 1 15 oz can of tomato sauce

• ½ t Hungarian paprika

• ½ t Berbere seasoning

• 2 t kosher salt (generous), or to taste

• ½ t black pepper

• 4 c cook brown rice

• Optional garnish: Italian parsley or fresh cilantro, minced

DIRECTIONS

1. In a large electric pressure cooker (like Savor 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.

2. Meanwhile, in the bowl of a food processor mince the carrot along with the dates and set aside.

3. 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.

4. Lock the lid in place. Select “High Pressure” and set the timer for 8 min. 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.

5. Add cooked brown rice and combine well until heated through.

6. Garnish with fresh parsley or cilantro (if desired) and serve immediately.

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