This Instant Pot cabbage recipe with creamy cheesy and garlicky sauce brings a humble cruciferous vegetable into the spotlight. Pressure cooking cabbage wedges is quick and easy, and since the cream sauce is made in the same pot afterwards, you’re looking spectacular results with minimal cleanup. This is a delicious side dish that can be served as a festive addition at a Thanksgiving, Christmas, Easter, Sunday Roast or any potluck table. It’s vegetarian-friendly and gluten-free (omit the croutons!). This recipe comes with step-by-step photos and video.
Cabbage is nutritious, affordable and quite versatile in the kitchen. Most people use raw cabbage in salads and slaws or they end up cooking it to very soft in soups or dishes like cabbage rolls. However, there is that sweet spot in the middle where the cabbage can be cooked but still have just a little bit of crunch to it. That’s the texture of the cabbage you get in this recipe. And, topped with creamy garlicky sauce, this humble vegetable gets to shine in all its glory.
WHAT YOU WILL NEED FOR THIS CABBAGE DISH
We wanted to make a Thanksgiving cabbage recipe and use the Instant Pot from start to finish, which can be a great option when your stove and oven are occupied with bigger ticket dishes. The first part is to cook the cabbage, which is done in a little stock (chicken or veggie) with lots of garlic, bay leaf and some simple seasonings.
The sauce is then made using the cooking broth (which is infused with cooked garlic and cabbage juices), cream, grated cheese and a little flour for thickening. The sauce is poured over the cabbage followed by crunchy croutons and fresh parsley.
Cabbage is light and healthy and the sauce is a little decadent but together they create a balanced and delicious side dish.
HOW TO MAKE CREAMY INSTANT POT CABBAGE
You will find the full list of ingredients, instructions, nutritional breakdown and notes in the recipe card below. Here are some handy step-by-step photos and video showing you how to make this deliciously creamy, cheesy cabbage recipe.
Step 1. Cut the cabbage into thick wedges, leave the core in but remove any damaged leaves. Add a cup of stock, some garlic and bay leaves to the Instant Pot. Place a few cabbage wedges on top, season with salt and pepper and sprinkle a little more garlic. Add more cabbage wedges in layers, season again and add the remaining garlic.
Step 2. Secure and lock the lid and set the Instant Pot on Manual/Pressure Cook. Adjust the time to 1 minute at HIGH pressure. After a few seconds, the ON sign will come on indicating that the pressure is starting to build. This will take about 10 minutes, and then the 1-minute timer will start. Note, some cooking begins during the pressure build-up and this is why we only need 1 minute at HIGH pressure.
Step 3. Once the 1-minute timer is up, leave the Instant Pot undisturbed for 5 minutes for the pressure to release naturally and then use the quick release (point the handle on the top to Venting or press the steam release button down) to let off the remaining pressure. Open the lid. Carefully, remove the cabbage wedges to a serving dish. You can use a slotted spoon to scoop out smaller pieces but leave the cooking broth in the pot. Now press Cancel to stop the Keep Warm cycle and press the Saute function key.
Step 3. Whisk 2 tablespoons of flour and water in a small bowl until smooth and set aside. Add a cup of heavy cream to the pot and let it warm up first. Then, add the cheese and stir it frequently until melted into the sauce. To thicken the sauce, pour the flour-water slurry mixture into the cream sauce and press Cancel to stop the Saute process. Stir it in quickly and watch the sauce thicken. Pour the cream sauce evenly over the cabbage and sprinkle the croutons and parsley over the top. Serve while hot!
MORE INSTANT POT VEGETABLE RECIPES
- Instant Pot Whole Cauliflower
- Instant Pot Brussels Sprouts With Bacon & Garlic (with VIDEO)
- Instant Pot Creamed Beets
- Instant Pot Cabbage With Coconut & (Sri Lankan Style)
Instant Pot Cabbage With Creamy Cheesy Garlic Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delicious Instant Pot cabbage recipe with cheesy, creamy garlic sauce and topped with croutons and parsley. This recipe uses cabbage wedges and is a great side dish for Thanksgiving, Christmas, Easter, Sunday Roast or any potluck table. It’s vegetarian-friendly and gluten-free (omit the croutons!).
Ingredients
To cook the cabbage
2 lb / 1kg white/green cabbage, cut into thick wedges (leave the core in)
1 cup chicken or vegetable stock
3 cloves of garlic, finely diced
3 bay leaves
1/4 teaspoon pepper
1/2 teaspoon salt
For the sauce
1 cup fluid cream (half & half or heavy/thickened for richer consistency)
1 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons plain flour (all-purpose or gluten-free)
4 tablespoons water
To finish
1/2 cup chopped/crushed croutons
2 tablespoons chopped parsley
Instructions
- Cut the cabbage into thick wedges with the core intact and set aside.
- Add 1 cup of stock, a third of the garlic and 3 bay leaves in the Instant Pot.
- Place 3-4 cabbage wedges on the bottom. Season with a little salt and pepper and sprinkle another third of garlic on top. Place more cabbage wedges on top, season again and sprinkle with the remaining garlic.
- Secure and lock the lid. Make sure the steam releasing handle is pointing to Sealing (on older models). Press Manual/Pressure Cook button and adjust the time with – and + buttons to 1 minute at HIGH pressure. After a few seconds, the ON sign will display indicating that the pressure is starting to build. This will take about 10 minutes, and then the 1-minute timer will start. Note, some cooking begins during the pressure build-up and this is why we only need 1 minute at HIGH pressure.
- Once the 1 minute is up, leave the Instant Pot undisturbed for 5 minutes for the pressure to release naturally and then use the quick release (point the handle on the top to Venting or press the steam release button down) to let off the remaining pressure. Open the lid.
- Carefully, remove the cabbage wedges to a serving dish. You can use a slotted spoon to scoop out smaller pieces but leave the cooking broth in the pot.
- Whisk 2 tablespoons of flour and water in a small bowl until smooth and set aside.
- Press Cancel to stop the Keep Warm cycle and then press the Saute function button. Add a cup of heavy cream to the pot and let it warm up first. Then, add the cheese and stir it frequently until melted into the sauce.
- To thicken the sauce, pour this slurry flour-water mixture into the cream sauce and press Cancel to stop the Saute process. Stir it in quickly and watch the sauce thicken.
- Pour the cream sauce evenly over the cabbage and sprinkle the croutons and parsley over the top. Serve while hot!
Notes
Gluten-free: omit the croutons and either use crushed almonds or other nuts or gluten-free crumbs.
Grilled cheese option: You can take this recipe to the next level by topping the creamy sauce with extra grated cheese and popping the whole dish (as long as it’s heat-proof) under broil or in a hot oven for 5-10 minutes.
Nutrition
- Serving Size: 1 cabbage wedge with sauce
- Calories: 214
- Sugar: 6.8 g
- Sodium: 514 mg
- Fat: 12.6 g
- Saturated Fat: 7.3 g
- Carbohydrates: 16 g
- Fiber: 3.9 g
- Protein: 10.9 g
- Cholesterol: 36.1 mg
Keywords: Instant Pot, Pressure Cooker, Cabbage, Thanksgiving, Christmas, Sides, Side Dish, Cheese, Gluten-Free
This was totally a last-minute decision dish I made for Thanksgiving and so glad I did. I am always sceptical about cooking cabbage or if it’s going to turn out bland but this recipe was so delicious and easy (thanks for the video, it was helpful!). I want to try the same sauce/method with cauliflower next time. Would the cooking time be the same as for the cabbage or should I do less?
★★★★★