Sauerkraut in the pressure cooker, a true explosion of flavors, a tasty side dish ready in about 10 minutes with the pressure cooker.
This recipe is a family tradition, both my grandmother and my mother always prepared it, and I fell in love with it since I was a child.
For the preparation of this recipe, we used the Lagostina Irradial Control Lagoeasy’Up, 5 L, 8.66 inches pressure cooker and it was immediately easy to use, with a few precautions it became our ally in the kitchen.
You will also find the procedure with the multicooker in the recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for sauerkraut in the pressure cooker:
- 1 savoy cabbage (about 2 lbs)
- 1.75 oz extra virgin olive oil
- 2 tablespoons pickled capers
- 6 fillets anchovy in oil
- 3.5 tablespoons white wine vinegar
- to taste fine salt
- 1 clove fresh garlic
Tools for sauerkraut in the pressure cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Wooden spoon
Steps for preparing and cooking sauerkraut in the pressure cooker:
Remove the outermost unsightly leaves of the savoy cabbage, then cut it in half and slice it thinly, removing the hardest ribs.
In the pressure cooker, put the extra virgin olive oil, anchovy fillets, capers, and the clove of fresh garlic, sauté well, and then add the savoy cabbage little by little. Stir well and then add the remaining cabbage to ensure it flavors evenly.
You will notice that the volume of the cabbage will decrease with the heat, add salt, and then deglaze with the glass of vinegar, stir well, and close the pressure cooker.
Bring to pressure over medium-high heat, then lower the flame and cook for 7 minutes.
Once the time is up, turn off the gas, let it vent, then remove the lid, stir well, and serve the sauerkraut, which pairs excellently with sausages.
PROCEDURE WITH THE MULTICOOKER:
This recipe can also be made in the multicooker, initially using the SAUTÉ program and then the PRESSURE COOKING program. The cooking times and ingredient quantities remain unchanged.
