The Creamy Rabbit with Potatoes and Cabbage in Pressure Cooker is a recipe that will make your mouth water with how delicious you’ll find it. The potatoes and the cabbage will almost completely disintegrate during cooking, creating a truly tasty cream. Cooking in a pressure cooker is the best way to cook foods, preserving 95% of their beneficial properties, which is an added value for our health. I understand that many are afraid to use it, fearing it might explode, but I can assure you that nowadays with pressure cookers, those risks are no longer present. The dual valve would pop, if necessary, to eliminate this danger. However, if you want to know more about cooking and the type of pots to purchase, take a look at my article on Pressure Cooker and Its Use.
If you already use it or are about to start, then don’t miss the following recipes:
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.5 lbs rabbit in pieces
- 2.2 cups potatoes
- 6 cups cabbage
- 3.5 oz pancetta
- medium onion
- 4 tbsp extra virgin olive oil
- 5 oz white wine
- 5 oz water
- to taste salt and pepper
- to taste mixed fresh herbs
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
How to Prepare Creamy Rabbit with Potatoes and Cabbage in Pressure Cooker
With a knife, finely chop the herbs, the onion, and dice the pancetta.
Cut the potatoes into medium-small cubes, slice the cabbage, and take the rabbit pieces out of the fridge.
Sauté the onion and the rabbit well in the pressure cooker (I recommend the 5 qt one), together with the extra virgin olive oil for about 3/4 minutes, keeping the flame high.
At this point, turn off the heat, add the chopped herbs, and the pancetta.
Pour in the hot wine and water, season with salt to taste, and stir.
Close the pressure cooker with the lid, lower the valve lever, and put it on the stove over high heat.
As soon as you hear a loud whistle, turn down to the minimum and calculate 20 minutes of cooking.
Before opening, slowly lift the valve lever to release all the steam contained in the pot.
If the liquid you put inside has reduced well, you can serve the rabbit stew; otherwise, cook it for another 2 minutes without closing the lid.
Serve your Creamy Rabbit with Potatoes and Cabbage in Pressure Cooker immediately and very hot.
If you like, you can add freshly ground pepper; the one from Madagascar is excellent, or some chili pepper.
Tips, Variations, and Storage
Once cooked, you can store the rabbit stew in the fridge for at least two days, but inside a glass or ceramic airtight container.
You can also freeze it if you want to keep it longer, but remember that thawing should occur slowly in the fridge.
If you don’t like herbs, you can remove them and instead add Gaeta olives, which pair well with this kind of preparation.
For a more intense flavor, if you have a microwave, I advise cooking it the day before as it allows the flavors to meld better.
