56.                      Savoy Cabbage With Cream Sauce

Servings: 4-6

Preparation Time:10 minutes

Cooking Time: 9 mins

Ingredients:

• 1 bay leaf
• 1 medium head (around 2 pounds) savoy cabbage, chopped finely
• 1/4 teaspoon mace or nutmeg
• 2 tablespoons parsley flakes
• 1 cup bacon or lardons, diced
• 1 onion, chopped
• 1/2 can (200 ml) coconut milk (scant 1 cup)
• 2 cups bone broth
• Salt (sea), to taste

Directions:

1. Trace a round-shaped parchment paper by tracing around the inner pot and then cutting it.
2. Set the IP to SAUTÉ. Once HOT, add the bacon and onion; fry till the onion is translucent and light brown and the bacon is crisp.
3. Add the broth; scrape the browned bits off the pot. Stir in the cabbage and bay leaf.
4. Cover with the round parchment paper. Lock the lid and close the pressure valve. Set to MANUAL for 4 minutes. QPR when the timer beeps; unlock the lid and open. Set the IP to SAUTÉ.
5. Bring to a boil. Add the mace/nutmeg and milk. Simmer for 5 minutes. Turn off the pot. Stir in the parsley flakes.

Nutrition: Calories: 533Carbs: 12gProtein: 35.3gFats: 35.9g