Instant Pot Cabbage
This vegan version of Instant Pot Cabbage is one of the easiest healthy side dishes you'll ever make. It's ready in only a few minutes and pairs well with so many other recipes.
Servings: 6 servings
Calories: 61kcal
Ingredients
- 1 head cabbage chopped up
- 1/2 cup onion diced
- 1-2 cloves garlic minced
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon low sodium soy sauce or amino acids GF
- salt & pepper to taste if desired
Instructions
- You’re going to need to start with a medium-sized head of cabbage and wash it well. Next, remove a few of the outer leaves to get down to the cleanest part.
- Slice the cabbage head in half and remove the core by cutting a V-shape around it. After that, lay the flat side down on your cutting board and slice into 1″ pieces then cut those in half. You just want to get a rough cut into bite-size pieces.
- Dice up the onion and garlic and then place them, along with 1/4 cup vegetable broth, into your Instant Pot insert and set it to Saute.
- Allow the onions to begin to darken just a little and then add another tablespoon of the veggie broth or water and stir them around.
- Next, add the Italian seasoning, low-sodium soy sauce, the rest of the vegetable broth, and the chopped cabbage. Stir it up well enough for the seasonings to get all over the cabbage.
- Your pot is going to be very full, but the cabbage shrinks a lot when cooking so it will make more space in there. Place the lid on and lock it into place. Set to Manual and the time to 5 minutes. Also, make sure the vent is set to the SEALING position.
- Once cooking has finished and the timer goes off, carefully use a spoon, dishcloth, or potholder to turn the vent knob and do a quick release to allow the pressure to come down.
- Taste and adjust any seasonings. Serve immediately for dinner with cornbread and beans or other favorite dishes. I have included some of my favorites to pair it with above.
Video
Notes
Tips & Suggestions
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Liquid- You should always add at least 1/2 to 1 cup of liquid, such as water, vegetable broth, or another cooking liquid, to prevent burning and help steam the cabbage.
Add veggies- Vegetables like carrots, potatoes, and onions cook well alongside cabbage. Just be mindful of the cooking times so everything stays tender but not overcooked.
No mush- To avoid mushy cabbage, keep the cook time short (around 5 minutes on high pressure) and do a quick release of the steam as soon as the cooking cycle ends. This will help maintain the cabbage’s texture.
Stovetop Directions: This recipe can very easily be made on the stovetop in about the same amount of time. Simply follow the same instructions as above except use a stockpot. After sauteing the onions and garlic, add the cabbage and seasonings. Cover with a lid and allow to cook on medium heat for approximately 10-15 minutes, stirring occasionally until the cabbage is tender.
Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 14g | Protein: 3g | Sodium: 156mg | Fiber: 4g | Sugar: 7g