Beer-Garden Casserole Recipe
Photo: Lynn Andriani
Serves 6
1 small savoy or green cabbage (about 1 1/2 pounds), cored
1 Granny Smith apple, cored and thinly sliced
2 pounds sweet Italian sausage, casings removed
Dijon mustard, for serving
Chopped, fresh dill, for serving
Directions
Insert the steam rack into the Instant Pot®. Add 1 1/2 cups water.
Slice the cabbage into 1/2-inch-thick slices. In a deep, 8-inch round soufflé or casserole dish, make a single layer of the cabbage slices on the bottom. Then layer half of the apple slices. Evenly press in half of the sausage. Repeat with another layer each of cabbage, apple and sausage. Top with a final layer of cabbage. Cover tightly with aluminum foil.
Lock the lid. Press [Manual] and cook on high pressure for 40 minutes. Use the "Quick Release" method to vent the steam, then open the lid.
Let rest for 5 minutes. Slice into wedges and serve with a large dollop of mustard and a sprinkle of dill.
From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group, QuartoKnows.com.
Ingredients
Directions
Insert the steam rack into the Instant Pot®. Add 1 1/2 cups water.
Slice the cabbage into 1/2-inch-thick slices. In a deep, 8-inch round soufflé or casserole dish, make a single layer of the cabbage slices on the bottom. Then layer half of the apple slices. Evenly press in half of the sausage. Repeat with another layer each of cabbage, apple and sausage. Top with a final layer of cabbage. Cover tightly with aluminum foil.
Lock the lid. Press [Manual] and cook on high pressure for 40 minutes. Use the "Quick Release" method to vent the steam, then open the lid.
Let rest for 5 minutes. Slice into wedges and serve with a large dollop of mustard and a sprinkle of dill.
From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group, QuartoKnows.com.
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