Braised cabbage in a Brand 6050 pressure cooker

Braised cabbage in a Brand 6050 pressure cooker

Category: Vegetable and fruit dishes

Ingredients
cabbage
carrot
onion
spice

Cooking method

• Cut cabbage, carrots and onions in any convenient way. Transfer to a bowl of vegetable oil.
• Select the mode \ "frying vegetables \" - 15 minutes; open the lid upon a signal, stir and turn on for another 10 minutes.
• The cabbage is ready.
• I got such cabbage only in a cast-iron saucepan and always tormented it for 1.5 hours (stirring occasionally) or in a slow cooker for 3-3.5 hours. In a slow cooker, such cabbage did not work at all.

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I will definitely try. In the cartoon, it took me 2-2.5 hours to extinguish. Tiring. Recently, I began to cook on the stove for 40 minutes.

[Pogremushka,]

I will definitely try. In the cartoon, it took me 2-2.5 hours to extinguish. Tiring. Recently, I began to cook on the stove for 40 minutes.

Pogremushka, cabbage in a pressure cooker is significantly different from cabbage in a slow cooker. But you get ready for the smell of cabbage, you have to work a little to get rid of it. This is certainly not very scary, but the smell is absorbed.

I think boiling a lemon wedge will solve the scent issue.

I made cabbage according to your recipe, but it burned something for me Fortunately, the bowl is good, ugh ugh, it did not deteriorate, I took out the bowl, refilled 1 glass of water, put it back and put it on porridge / steam for 5 minutes. It seems to work out

I also burned. I think everything depends on cabbage. There are varieties of juicy cabbage, but there are not very many. In such cases, you need to add some water.

Today for the first time in my life I cooked in a multicooker (pressure cooker) - and immediately this recipe, but modified it. I successively added 1 red onion cut into half rings, two medium grated carrots and 1 sweet pepper to the pan with sunflower oil. Put out to medium soft. While it was stewing and fried, I cut the cabbage into strips, mash it with salt. I poured a little oil on the bottom of the CB bowl, added cabbage and frying, and put on the frying-vegetables mode for 10 minutes with the lid closed under pressure. Bleed off steam at the end. I opened the lid, added seasonings (in this case: Armenian in a foil bag) and about 50-70 ml. homemade tomato juice. I put it on the same mode for 3 minutes and kept it heated for 9-10 minutes. Nothing burned, stuck. The cabbage was soft and juicy.

Today for the first time in my life I cooked in a multicooker (pressure cooker) - and immediately this recipe, but modified it. I successively added 1 red onion cut into half rings, two medium grated carrots and 1 sweet pepper to the pan with sunflower oil. Put out to medium soft. While it was stewing and fried, I cut the cabbage into strips, mash it with salt. I poured a little oil on the bottom of the CB bowl, added cabbage and frying, and put on the frying-vegetables mode for 10 minutes with the lid closed under pressure. Bleed off steam at the end. I opened the lid, added seasonings (in this case: Armenian in a foil bag) and about 50-70 ml. homemade tomato juice. I put it on the same mode for 3 minutes and kept it heated for 9-10 minutes. Nothing burned, stuck. The cabbage was soft and juicy.

And that your pressure has risen in frying vegetables? On frying, the pressure regulator is in the normal pressure position.I also fried with the lid closed, but opened it after 15 minutes without relieving the pressure.
Why is high pressure in frying?

I tried to do it without pressure, that is, on normal, but the SV puffed all the same and released streams of steam. My husband and I decided to transfer to high blood pressure (apparently, from inexperience) - it is the first 5 minutes. released steam intensively, then - almost no. In the second cycle (3 min), almost no steam was allowed. That is, we cooked NOT Fried, but Stewed cabbage? Although adding water as suggested by other users will not be hot either. It turned out tasty anyway. Thank you for the inspiring recipe: even though it was the first time, it worked out !!!

I tried to do it without pressure, that is, on normal, but the SV puffed all the same and released streams of steam. My husband and I decided to transfer to high blood pressure (apparently, from inexperience) - it is the first 5 minutes. released steam intensively, then - almost no. In the second cycle (3 min), almost no steam was allowed. That is, we cooked NOT Fried, but Stewed cabbage? Although adding water as suggested by other users will not be hot either. It turned out tasty anyway. Thank you for the inspiring recipe: even though it was the first time, it worked out !!!

The frying mode is used without adding water, so there should be no pressure build-up. Apparently your cabbage gave a lot of juice and there was a set of pressure, I also had the same, I don't remember with what.
The main thing is that as a result, you got what you liked. The cabbage was really stewed, isn't that bad?
Good luck and delicious meals.

Thank you. I'll try your other (and other users, of course) recipes. I’ll get used to it, I’ll start adapting mine to CB. And there, you see, I'll post something.

Thank you. I'll try your other (and other users, of course) recipes. I’ll get used to it, I’ll start adapting mine to CB. And there, you see, I'll post something.

Everything has a beginning, everyone once started the same way as you, no one was born with a multicooker in an embrace!

cooked today. I liked the cabbage. but it burns out a fact (maybe depends on cabbage?). for Frying Vegetables the default time is 15 min. at 7 minutes I decided to interfere, but the lid was blocked. because the pressure indicator went up (although the regulator was at normal pressure). turned off the power, waited until the ID falls down and the lid unlocks, interfered with, put the RD in the pressure relief position, turned on the power and interfered again for 3 minutes. the program ended, I interfered again and left it under the lid until my husband arrived (min.10). the taste is excellent, stewed, brown color. thanks for the recipe

cooked today. I liked the cabbage. but it burns out a fact (maybe depends on cabbage?). for Frying Vegetables the default time is 15 min. at 7 minutes I decided to interfere, but the lid was blocked. because the pressure indicator went up (although the regulator was at normal pressure). turned off the power, waited until the ID falls down and the lid unlocks, interfered with, put the RD in the pressure relief position, turned on the power and interfered again for 3 minutes. the program ended, I interfered again and left it under the lid until my husband arrived (min.10). the taste is excellent, stewed, brown color. thanks for the recipe

Tatyana, please, and thank you for your feedback.
Yet a lot depends on the cabbage, it can be very different. In 15 minutes, the cabbage did not burn and the lid did not block. In general, there were no problems in cooking, except of course the smell after cooking. I like the dark cabbage as it turned out: drinks :.

yes, I wrote longer than cooked. and I like this cabbage. and my husband is happy. I'll go look (I saw somewhere) a yeast dough pie