- 1 pound veal (preferably neck, or sirloin)
- 1 onion (medium)
- 2 carrots (large)
- 3 garlic cloves
- 5 tbsp oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 cabbage head
- 4 potatoes (large)
- 1/2 bunch parsley
- Dice the onion, carrots, garlic, and veal. Add oil and brown all in pressure cooker (lid off) on stovetop on medium high. You can do it all at the same time, or simmer each ingredient as you are dicing.
- Simmer for about 15-20 minutes, then add paprika, salt, pepper, and about 3 cups of water (watch for the maximum capacity in pressure cooker though).
- Discard outer cabbage leaves, and wash the cabbage head well. Cut into quarters lengthwise, then cut out the root (and discard it). Cut the remaining quarters into four-six pieces each. Peel the potatoes and dice. Add all to the pressure cooker and close the lid.
- After about 15-20 minutes, remove from heat, let all the steam out, and only after it’s all gone you can take off the lid. Cut up parsley finely and add. Serve with bread.
This stew asks for green cabbage.
You can use sirloin instead of veal. What you are looking for is soft, succulent meat.
Since all pressure cookers are different, your cooking time may vary. Some readers reported they needed less time after adding the cabbage (10 min).