Cabbage and Potatoes with Kielbasa

 

This is a tweaked recipe from the Lorna Sass book Pressure Perfect.

I didn't have all of the ingredients so I just went with what I had (I am learning to roll like that...:)....)

 Having always turned my nose up to cooked cabbage, I was surprised that I liked this.  ( My mother is SURPRISED right now too-Hi Mom).  I used Johnsonville Keilbasa and it is rather high in Saturated fat per serving.....so take care when eating this.

Here's the recipe.

1 C. chicken broth

1 to 1.5 pounds of kielbasa sausage {1 c. diced finely, the rest sliced in 1/2 inch pieces}

1.5 pounds of red-skinned taters cut into 1/2 inch pieces

1 head of cabbage, quartered, cored and thickly sliced crosswise

salt and pepper

Combine broth, 1 c. of finely diced sausage, the taters and cabbage.  Bring up to pressure over 

high heat and reduce heat to maintain pressure and cook for 3 minutes.  Perform a quick release with cold water in the sink, removed lid and return the pot to the burner that has been turned to simmer.

Add the rest of the sausage that has been browned in a skillet, salt and pepper to taste and simmer 3-5 minutes if necessary to finish cooking.

It's pretty tasty.  SURPRISINGLY!

Until next time.