11 January 2018

Instant Pot Thai Pickled Cabbage

I prefer this cabbage prepared the regular way, but it’s not easy, with letting the cabbage wilt all day then packing it into jars.  This is beyond easy and only takes a few minutes, so it’s even handier to keep this in the fridge all the time.  I use it when we do hot dogs over a fire, or with all kinds of rice and noodle dishes, or as a quick serving of vegetables.  You can also drain it and stir-fry with garlic in a bit of oil for a warm vegetable dish. The salt and sugar can be adjusted.  

1/2 large head cabbage, coarsely chopped
1 cup vinegar
1/3 cup sugar 
1 Tbsp salt

Dump everything in the pot and cook for zero minutes at high pressure.  Quick release then pull the lining out to cool.  Dump in a jar (this amount makes about enough to fill a big peanut butter jar).

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