Cabbage and sausages cooked in an electric pressure cooker, ‘i salamin cun le verze’, a traditional Lombard culinary recipe prepared in a modern version, quickly in the Instant Pot. As I’ve told you many times now, in the 21st century, there’s no need to spend hours in the kitchen to prepare great dishes. We no longer have the time to do it, always so busy and caught up in a thousand other commitments. However, someone, even having little time, does not want to give up the dishes and flavors of the past and then the simple solution is within everyone’s reach: The magical electric pressure cooker!
Are you interested in my recipes with the Instant Pot? Click here to read more.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: For 6 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Energy 482.07 (Kcal)
- Carbohydrates 14.22 (g) of which sugars 5.75 (g)
- Proteins 25.11 (g)
- Fat 36.68 (g) of which saturated 12.58 (g)of which unsaturated 24.15 (g)
- Fibers 4.51 (g)
- Sodium 1,108.77 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 savoy cabbage
- 10 small sausages (or sausage (about 1.5 lbs))
- 1 onion
- 1 carrot
- 1 tablespoon tomato paste
- 2 oz extra virgin olive oil
- to taste salt
- water
Tools
- 1 Pressure cooker Electric
- 1 Knife
- 1 Pot
- 1 Wooden spoon
- 1 Cutting board
Steps
The preparation of cabbage with sausage, or with small sausages, which are made with sausage meat anyway, is not difficult, but quite labor-intensive. This dish, to be good, needs to cook for a long time, and in this case, the electric pressure cooker is very helpful, as it reduces cooking time and prevents the unpleasant cabbage smell from escaping.
To make this preparation less fatty and more digestible, blanch the small sausages in water for a few minutes. Put them in a large pot and cover with cold water, turn heat to high and cook for about ten minutes, that way you’ll see some of the sausage fat remains in the water. Drain them and set aside.
Clean, wash, and dry carrots and onion. Chop them and put them in the Instant Pot’s steel pot along with the oil. Sauté the vegetables on Sauté function, being very careful as they might burn, stirring often. Add the tablespoon of tomato paste and cook for another moment.
Meanwhile, you have cut the cabbage, first into 4 pieces and then into strips not too thin (about 0.75 in). Wash it and drain it well from the water. Add it to the sauté and toast for a few minutes, stirring often. Salt.
Close the electric pressure cooker with the lid and vent valve and cook for 10 minutes, in Pressure Cook function, Normal mode, Low Pressure. After the first cooking of the cabbage, let the valve vent and open the pot.
Stir the cabbage and add the sausage to the pot. Close the Instant Pot’s lid and vent valve. Set the cooking for 20 minutes, still in Pressure Cook mode, Normal, Low Pressure.
When cooking is finished, you can let the pot lose pressure naturally, without opening the valve or open it, let the steam vent, and serve.
Cabbage with sausages is excellent served with polenta!
If you have some leftover ‘salamin cun le verze’, although it will be difficult, don’t worry! Cut the sausage into pieces and dress a nice plate of pasta. Just add a drizzle of extra virgin olive oil and a sprinkle of grated parmesan.
