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Ingredients
  • 3 tablespoons butter, coconut oil or bacon fat
  • ½ a medium green cabbage, chopped
  • 2 medium potatoes,sliced across.
  • 1 medium onion, sliced
  • 500 g sausages, sliced
  • 1 can diced tomatoes, undrained
  • ½ teaspoon garlic salt
  • 2 teaspoons Turmeric
  • pepper, to taste
  • I put my pressure cooker on sauté and chucked in the sausages and the spuds with a little bit of oil,when they picked up a little colour I added the onions for a minute or two. I then added the butter,cabbage,diced tomatoes,Garlic salt,turmeric and some pepper. I gave it all a good stir,put on the lid and closed the vent. I then set it to cook at pressure for one minute and after that I gave it five minutes to natural release. I opened the vent to relieve what pressure was left. All done. I must admit when I dished it up it wasn't the best looking dish i've ever cooked but by Crikey it tasted bloody good,far better than I envisaged,I will definitely be doing it again.
  • If you wanted to cook this without an instant pot I would cook it on the stove in a pot with a tight fitting lid for ten to fifteen minutes.
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