(Total Time: 45 MIN| Serves: 3)
1 lb lamb leg, chopped into bite-sized pieces
2 cups cabbage, shredded
6 garlic cloves, crushed
4 cups vegetable stock
2 tbsp butter, for serving
1 rosemary sprig
1 thyme sprig
1 bay leaf
1 tsp sea salt
Combine the ingredients in the pot and pour in the stock. Stir well and optionally season with some more salt or pepper.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and set the timer for 35 minutes.
When you hear the end signal, press the ‘’Cancel’’ button and release the pressure naturally.
Using oven mitts, move the pressure valve to the ‘’Venting’’ position to release any remaining pressure.
Carefully open the lid and stir in butter. Let it sit for 2-3 minutes and serve immediately.
Per Serving(Calories 378| Total Fats 19g | Net Carbs: 3.9g | Protein: 44.1g |Fiber: 2g)