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We hope you got insight from reading it, now let’s go back to creamy cabbage and daikon radish stew in a pressure cooker recipe. To cook creamy cabbage and daikon radish stew in a pressure cooker you need 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:
- Get 1 Onion
- Prepare 1 Carrot
- Provide 2 Potato or satoimo
- Use 1 around 4 cm Daikon radish
- Use 1/8 head Cabbage
- Provide 100 grams Pork
- Take 1 tbsp Chicken stock granules
- Use 400 ml Water
- Get 20 grams + 3 tablespoons ☆Butter + flour
- Use 200 ml ☆Milk
- You need 1 tbsp ☆Chicken stock granules
- You need 1 dash ☆Salt and pepper
Instructions to make Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:
- Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage.
- Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally.
- Heat the butter in the microwave for about 20 seconds. Mix in the flour.
- After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate.
- Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth.
- Add the butter paste to the pot and mix to dissolve it completely. Add the milk and 1 tablespoon of chicken stock. Turn on the heat and simmer until the soup thickens.
- Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper.
- This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes.
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