cabbage

Ingredients Head of cabbage Onion Clove of garlic (1 tsp of minced garlic) 1 or 2 packages of sausage; around 1 to 1.5 lbs of sausage. ½ cup of water Salt Pepper Instructions Turn the instant pot onto sauté with some vegetable oil. Cut up the onion, cabbage, and sausage. I normally cut the cabbage into eigths. Put the onion and sausage into the pot. Saute for a couple of minutes, just to cook and brown it.

Ingredients 1 16 ounce bag of coleslaw mix (or make your own; I use a spiralizer) ½ cup mayonnaise 2 tablespoons dijon mustard 2 tablespoons apple cider vinegar ½ teaspoon salt 1 teaspoon onion powder 3 tablespoons sugar (optional) Instructions Mix everything together! Refridgerate for at least an hour before serving. Notes I personally don’t add the sugar, because I like it being tangy. However, it doesn’t have the same sweetness that even I’m used to for coleslaw without it.

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.

Ingredients Head of green cabbage. 1 cup of water. Instructions Put a head of cabbage through a spiralizer. Cook for 3 minutes on high with a quick release. Notes Should come out tender, but not mushy.