The Creamy Rabbit with Potatoes and Cabbage in Pressure Cooker is a recipe that will make you lick your lips because of how good you’ll find it. The potatoes and cabbage will almost completely disintegrate during cooking, creating a really tasty cream. Cooking in a pressure cooker is the best way to cook foods, retaining 95% of their beneficial properties, 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 with today’s pressure cookers, such risks are no longer present. The double valve would release in case of necessity, precisely to eliminate this state of danger. However, if you want to learn more about cooking and the type of pots to purchase, check out my article on Pressure Cooker and Its Use.
If you already use it or are about to do so, don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.6 lbs rabbit in pieces
- 3 cups potatoes
- 3 cups cabbage
- 3.5 oz pork cheek
- medium onion
- 4 tbsps 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, onion, and cut the pork cheek into small pieces.
Cut the potatoes into medium-small cubes, slice the cabbage, and take the rabbit out of the fridge.
Brown the onion and rabbit well in the pressure cooker (I recommend the 5 qt one), along 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 pork cheek.
Pour in the hot wine and water, add salt to taste, and stir.
Close the pressure cooker with the lid, lower the valve lever, and place on the burner on high heat.
As soon as you hear a loud whistle, lower the heat to the minimum and calculate 20 minutes of cooking.
Before opening, slowly raise the valve lever to let out all the steam contained in the pot.
If the liquid inside has reduced well, you can serve the rabbit stew; otherwise, cook for another 2 minutes without closing the lid.
Serve your Creamy Rabbit with Potatoes and Cabbage in Pressure Cooker, immediately and hot.
If you like, you can add freshly ground pepper; Madagascar pepper 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 container with a hermetic seal.
You can also freeze it if you want to keep it longer, but remember that thawing should occur slowly and in the fridge.
If you don’t like herbs, you can remove them and maybe add Gaeta olives instead, which go well with this type of preparation.
For a more intense taste, if you have a microwave, I suggest cooking it the day before so that it can become more flavorful.
