Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 tablespoon butter
1 pound Italian sausage, casings removed
1 garlic clove, minced
1 medium onion, chopped finely
1 green pepper, diced
4 cups of chicken broth
1⁄2 cup dry white wine
1 (15-ounce) can tomato sauce
1⁄2 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Freshly ground pepper, to taste
1 medium zucchini, diced
1 head green cabbage, core removed, shredded
1/2 cup coconut cream
Directions:
1. Select "brown" or "sauté" on your pressure cooker and melt the butter. Add sausage and cook until no longer pink, breaking it up with a spatula. Remove sausage to a plate. Drain most of the fat from the pan.
2. Add garlic, onions and green pepper; cook and stir for about 3 minutes.
3. Return the sausage to the pressure cooker. Stir in chicken broth, wine, tomato sauce, oregano and basil.
4. Close the lid and lock. Cook for 5 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Open the lid and add salt and pepper to taste.
6. Stir in the zucchini, cabbage and coconut cream then let simmer for about 10 minutes on the "keep warm" function.