Pressure Cooker Sausage, Cabbage and Potato Supper
In short: Smoked sausage, baby potatoes, carrots and cabbage wedges cooked together in a mustard broth in just 4 minutes under pressure. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
This is a fast version of the sausage and cabbage suppers that cooks across northern and central Europe have made for generations. Everything goes in one pot: the sausage flavors the broth, the potatoes soak it up and the cabbage wedges soften on top. Pressure cooking takes only four minutes once the pot is at pressure, so the whole meal is ready in about thirty minutes. A splash of vinegar at the end brightens the dish.
Instructions
- Set the pressure cooker to sauté and heat the oil. Brown the sausage slices for 4 minutes until golden at the edges. Move them to a plate.
- Add the onion and cook for 3 minutes until soft. Stir in the garlic for 30 seconds, then pour in the stock and stir in the mustard, scraping up any browned bits from the base.
- Add the potatoes, carrots, bay leaves, paprika and pepper, and return the sausage. Lay the cabbage wedges on top without stirring.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 4 minutes.
- Release the pressure with the quick-release valve and open the lid carefully. Check that the potatoes and cabbage are tender when pierced.
- Remove the bay leaves, drizzle with the vinegar and taste for salt. Serve in wide bowls with some of the broth.
Tips
- Use any precooked sausage, such as smoked pork, turkey or a plant-based type. Do not use raw sausages, which need a different cooking time.
- A spoonful of sour cream stirred into the broth makes it creamy, and caraway seeds add a classic flavor.
Questions and answers
Can I use fresh sausages instead of smoked?
Brown them first and cook them for 8 minutes at high pressure. Check that they reach 71°C (160°F) in the center. The smoky flavor of the broth will be lighter.
How do I stop the cabbage from turning to mush?
Keep the wedges large and lay them on top of the other ingredients. Use the quick release as soon as the 4 minutes end.
Can I make this ahead?
Yes. It keeps well in the fridge for 3 days and reheats gently on the stove. The cabbage becomes softer as it stands.
How long does it take to make Pressure Cooker Sausage, Cabbage and Potato Supper?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Pressure Cooker Sausage, Cabbage and Potato Supper?
About 590 kcal per serving, with 24 g of protein, 42 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 42 g |
| Fat | 36 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
