Tarragon and Cabbage Potatoes [recipe, vegan, pressure cooker]

[Guest guest]

This was simple and tasty. If you're really pressed for time, get the

pre-shredded cabbage. This would be done start to finish in 15 minutes

or less. Again, I used purple potatoes. I really love the color they

add to dishes plus their slightly sweet flavor. I see this one being a

good winter standby. I've never used a Flame Tamer with my pressure

cooker. It's bottom is really thick and I think reduces/removes the

need for one. I've yet to have anything scald.

 

Laura

 

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Tarragon and Cabbage Potatoes

 

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds cabbage

2 teaspoons olive oil

1 cup leeks -- thinly sliced (white and light green

parts) or coarsley chopped onions

1 cup water

1 tablespoon tomato paste

1 pound potatoes -- peeled and cut in 1/2-inch dice

2 cups fresh or drained canned plum tomatoes -- chopped

1 1/2 teaspoons dried tarragon

1 teaspoon salt -- or to taste

 

Remove any tough or bruised outer leaves from the cabbage. Quarter it,

and cut away the dense white core. Shred by cutting very thin slices

along the length as if you were preparing coleslaw. Set aside.

 

Heat the oil in the cooker. cook the leeks over medium-high heat,

stirring frequently, for 1 minute. Add the water (stand back to avoid

sputtering oil) and blend in the tomato paste. Layer the reserved

cabbage, potatoes, and tomatoes. Then sprinkle the tarragon and salt on

top.

 

Lock the lid in place. Set the cooker on a heated Flame Tamer. Over

high heat, bring to high pressure. Lower the heat just enough to

maintain high pressure and cook for 3 minutes. Reduce the pressure with

a quick release method. Remove lid, tilting it away from you to allow

any excess steam to escape.

 

Stir well. If time permits, let the dish stand at room temperature for

20 minutes -- the potatoes will release starch and thicken the mixture.

Then reheat before serving. Serve as a side dish in small bowls or

ladle out the vegetables and cooking liquid and serve over grains in

large soup plates.

 

Recipe By :Lorna Sass

Source: " Great Vegetarian Cooking Under Pressure "

Copyright: " 1994 "