Ingredients
Head of green cabbage.
1 cup of water.
Instructions
Cut the cabbage into at least eighths (I tend to do ½ inch thick slices).
Cook it for 7 minutes on high with a quick release.
Notes
Came out tender, but not mushy. For me anything over 7 minutes starts to get too mushy for my tastes. I’ve seen other recipes that say 10 minutes, but…you can always cook it longer if desired if 7 isn’t enough.
