When you’re trying to get dinner on the table and need an easy vegetable side dish, this Pressure Cooker Cooked Cabbage recipe will do the trick!
If you haven’t eaten cooked cabbage in awhile, it’s time to bring this vegetable back into rotation. Despite how pungent cabbage can smell, it’s actually fairly mild in flavor once it’s cooked down. Really, I promise! And, the pressure cooker (I recommend an 8-quart Instant Pot) is the absolute perfect appliance for cooking cabbage fast.
I’m a super taster and so vegetables often taste bad to my sensitive tastebuds, but I was surprised how much I liked this cooked cabbage, especially as a side dish to cooked ground meat, a roast, or sausage. The only seasoning I added to the cabbage was some dried oregano and thyme, although the broth added some extra flavor as well (feel free to use whatever kind of broth you like or have on hand).
All you have to do for this recipe is roughly chop one head of cabbage, green or red, and add it to the pot with one cup of broth (heck, you can use water if that’s all ya’ got), and one teaspoon each of dried oregano and thyme. Feel free to add salt and pepper, to taste.
Bring your pressure cooker to high pressure for 7 minutes and either quick-release or let the pressure come down naturally. Serve hot and refrigerate or freeze any leftovers.
Items recommended for this recipe (some affiliate links included):
- 8-quart Instant Pot or 10-quart Power Pressure Cooker XL
- Bone broth, I used Pacific Foods turkey broth in this recipe, buy in bulk here for the best price
- Organic dried thyme, certified GMO- and gluten-free
- Organic dried oregano, certified GMO- and gluten-free
Here’s the printable recipe:Print
An easy vegetable side dish made in the pressure cooker.
- 1 head green or red cabbage, chopped roughly
- 1 teaspoon each dried oregano and dried thyme
- 1 cup bone broth or broth of choice
- salt and pepper, to taste
- Combine the cabbage, herbs, broth, and salt and pepper to the bowl of an 8- or 10-quart electric pressure cooker.
- Lock the lid and bring to high pressure. Cook for 7 minutes and quick-release or let the pressure come down naturally.
- Serve hot and refrigerate or freeze any leftovers.
- Serving Size: 1/2 cup
- Calories: 50
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0