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Servings: 6

Servings: 6
Ingredients
  • 2 ¾ cups water
  • ¼ cup apple cider vinegar or water
  • few bay leaves
  • few cloves
  • 2 cloves garlic
  • 1 teaspoon pepper corn
  • 1 stalk celery in 3 pieces
  • 1 medium onion sliced
  •  
  • During natural release prepare vegetables
  • 3 carrot cut in 3 pieces
  • 2 medium onions peeled
  • 3 medium size potatoes peeled and quartered
  • 1 medium sweet potato peeled and cut in large chunks
  • ½ small cabbage cut in wedge
Steps
  1. Put the unwrapped roll, still in its netting, fat-side up on a tray.
  2. cook for 25 minutes per ½ kg (1 lb).
  3. Let pressure release naturally 15 minutes then fast release
  4. To check doneness: it is done when the internal temperature is 70 C (160 F.)
  5. Take roll out and let set.
  6. Reduce fluids to 1 ½ cups add veggies with cabbage on top.  Cook on high pressure for 6 minutes and quick release.
  7. Slice cottage roll and put out vegetables.
 

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