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Categories:
butter onions caraway seeds bay leaves apple cider vegetable stock Water [cold] apple cider vinegar tomato paste tomatoes rice cabbage salt black pepper
Viewed: 92 - Published at: 2 years agoIngredients
- 2 tablespoons butter or oil
- 1 cup onions chopped
- 1 tablespoon caraway seeds
- 2 each bay leaves
- 2 cups apple cider
- 2 cups vegetable stock
- 2 cups water cold
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 28 ounces tomatoes, canned with juice, chopped
- 23 cup rice
- 2 pounds cabbage cored, shredded
- 1 teaspoon salt or to taste
- 1 x black pepper to taste
Method
- Heat the butter in the cooker.
- Saute the onions and caraway seeds until the onions are soft, about 3 minutes.
- Add the remaining ingredients and stir to combine.
- Lock the lid in place and over high heat bring to high pressure.
- Adjust heat to maintain high pressure and cook for 5 minutes.
- Reduce pressure with the quick release method.
- Remove the lid, tilting it away from you to allow any e xcess steam to escape.
- Discard the bay leaves.
- Adjust seasonings and serve.
