meat-free, dairy-free, egg-free, gluten-free
Ingredients:
- 1 Cabbage (chopped)
- 12 oz. dry Pasta
- 4 Apple Sage Field Roast Sausages (chopped)
- 1 Sweet Onion (half moon slices)
- 1 cup Sauerkraut
- 4 cups Veggie Broth
- Water
- 1 tbsp. minced Garlic
- German Mustard & Yellow Mustard (optional)
Directions (Instant Pot):
- Place Pasta in IP
- Add Broth
- Add enough Water to just cover Pasta
- Top with Cabbage, Onions, Kraut, Sausage & Garlic
- Lock lid in place and make sure pressure release valve is closed
- Select Manual setting on High Pressure & cook for half the time as the box states (Example: Pasta cooks in 10-15 minutes, pressure cook for 5 minutes, 12-16 minutes, pressure cook for 6 minutes
- Quick release pressure
- Stir in Mustards & serve
Hoff Thoughts: You can only pressure cook Pasta that originally needs more than 7 minutes to cook anything less than that won't work. Adding too much Broth/Water will result in soggy Pasta. Kick this up a few notches by adding chopped Carrots & Potatoes (keep the timing the same)!
I made this tonight for dinner -- having a mountain of late-season garden cabbage to tackle as I do, this recipe was timely and convenient....! While everything else was on hand in my pantry, I didn't have the veggie sausage -- so I just added more cabbage (plus a little nutritional yeast, paprika and black pepper just to boost the flavorings/make up for the lack of sausage). The pasta cooked perfectly, and it made for a really comforting, filling and nutritious meal for a damp/chilly winter night. I know for sure I will be making it again and again...!
ReplyDeleteFantastic! I should have made the sausage optional, the first time I made this dish, I didn't add it, but it seemed to be lacking something.
ReplyDeleteIndeed, the sausage is a really nice and hearty addition, and I'll try it next time -- but in a pinch good to know it's still pretty tasty without....! :-D
ReplyDelete