A little while back, I posted the prize winning recipe for vegetables that ran in The Baltimore Sun. The recipe was for Creamed Cabbage. I decided to try making it in my Instant Pot, anything to make my life easier!
I started by rough chopping this cabbage then put it all in my Instant Pot. One large head of cabbage filled it up. I poured a cup of water over and set it on to cook on high for 7 minutes and used the quick release.
You are going to want to drain off any liquid left with the cabbage and then chop it very fine. I used my food processor to pulse chop the cooked cabbage. It took about 10 minutes to chop the cabbage and when I was finished it filled my 4 cup Pyrex.
I put it back into the Instant Pot and changed the setting to Saute, adding enough milk to almost cover, which worked out to be 1 cup. I added 1 tablespoon of butter, cracked some fresh pepper over the cabbage and mixed 1 tablespoon of flour smooth with a little milk then cooked it for about 5 minutes until it was thickened, stirring frequently so it wouldn’t burn. You’ll want to really season this with salt; I added about 1 teaspoon.
The cost of the ingredients to make this recipe ended up being about $1.70 and with 8 servings, it works out to be $0.21 per person.
The smell this produced brought my 5 year old into the kitchen asking if I was making chips. It really didn’t smell like cabbage. I had her taste a little when it was done. Even though she thought it smelled like chips, one taste and she knew I had betrayed her with a vegetable. You show this kid anything green and she turns up her nose. I really liked it. Like the original recipe states, I had it in my head that you have to cook cabbage with meat to make it taste good, but found out today that you don’t need meat to make cabbage yummy. I’m excited to try mixing eggs with the leftovers and baking it like the recipe suggests. You can find the original recipe here.
Instant Pot Creamed Cabbage
- 1 large cabbage head
- 1 cup water
- 1 cup milk
- 1 tbsp butter
- 1 tbsp flour mixed smooth with a little milk
- salt to taste
Rough chop the head of cabbage and place into 6 quart Instant Pot. Add 1 cup of water and set to high for 7 minutes. Use the quick release after the cabbage is cooked.
Drain any liquid from the cabbage. Add small portions at a time to a food processor and pulse to chop fine.
Add the cabbage back to the Instant Pot. Turn the setting to saute. Add butter, pepper, and flour mixed with a little milk. Cook for 5 minutes. Season with salt to taste.