- 2 tablespoons unsalted butter
- salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 large green cabbage, roughly chopped
- 6 cups vegetable broth
- 1 cup heavy (whipping) cream
- 1 pack smoked turkey sausage (optional)
- liquid smoke 2 -3 tablespoons (optional)
- Worcestershire Sauce 2 tablespoons (optional)
- the original recipe didn’t call for the last three items, I added these for my changes and likes.
- Calories with out the last three ingredients is 280.
- Select SEAR/SAUTE’ and add the butter. Once melted, add the onion and sauté for 3 to 4 minutes. Add the garlic and cook for 2 to 3 minutes.
- Place the cabbage in the pot and stir to combine. Season with salt and pepper. Pour in the vegetable broth. Add the liquid smoke and Worcestershire Sauce and sausage if desired. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Stir in the heavy cream. Season again with salt and pepper as needed. Serve immediately or place in Keep Warm until ready to serve.
The end results were delicious and creamy. The turkey sausage was a great added touch in my opinion. I would definitely make this quick soup again. The recipe was found in the Ninja Foodi Pressure Cooker Complete Keto Cookbook by Megan Flynn Peterson. I will add the link below to purchase the cookbook if needed for extra recipes.
Ninja Foodi Link:
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Cookbook Link:
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