Preparation
Step 1: Preparation of cabbage
Clean and whiten the cabbage:
Remove the damaged outer leaves from the cabbage and cut it into 4.
Dip the pieces into a large saucepan of boiling water for about 5 minutes to whiten them. This softens the taste and facilitates digestion.
Drain the cabbage and pass it under cold water to stop cooking.
Step 2: Cooking the salted breast
Rinse and cook the breast:
Rinse your breast thoroughly under cold water to remove excess salt.
Then place it in your pressure cooker and fill it with half cold water. Bring to the boil over high heat.
Tip: Regularly skip the surface with a skimmer to remove impurities.
Step 3: Addition of vegetables
Incorporate the first vegetables:
Once the water is simmering and skimmed, add the whitened cabbage, the carrots cut into sections, the peeled and quartered turnips, the peeled onion and piqued with garlic pods.
Season slightly with pepper (no need to salt at this stage if your breast is salty enough).
First cooking:
Close the pressure cooker and cook for 30 minutes, as long as the valve starts to whistle.
Step 4: Cooking potatoes and sausages
Add the potatoes and sausages:
Open the pressure cooker after the first baking phase, then add the whole potatoes (or cut in half if they are large) and the sausages smoked.
Close the pressure cooker and cook again for 10 to 15 minutes, always from the whisper of the valve.
Step 5: Finalization and service
Check the cooking:
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