I made a pulled pork in the new CEPC on Wednesday night and today found the perfect use for some of the great broth from that dish. Hubby and I both love saurkraut so I made a simple cabbage saurkraut soup, it came out great and was something I will definitely make again.
Saurkraut/Cabbage Soup 1 medium head of green cabbage shredded fine 2 15ounce cans saurkraut or 1 large bag 1/2 pound pork cubes, I used some leftover pulled pork 4 medium red potatoes, diced 1 medium onion diced 1/2 teaspoon pepper 6 cups stock, I used the broth from the pulled pork
Set the pressure cooker to brown and add the meat and onions, sautee until the meat browns, if you are using leftover meat then just sautee the onions and add the meat after they are sauteed. Next layer the fresh cabbage, the potatoes,pepper and top with the saurkraut (we like it tangy so I didn't rinse it, but if you like it milder then rinse the saurkraut) pour the 6 cups of stock over all and cover the cooker, you can substitute canned chicken or beef broth for the stock. Bring the cooker up to pressure and cook for 15 minutes, drop pressure whichever way you prefer. Taste and adjust seasoning and enjoy. I can see enjoying this on a chilly damp winter night.............brings back great memories.