(Total Time: 20 MIN| Serves: 3)
1 lb cauliflower, chopped
2 medium-sized onions, sliced
1 cup green cabbage, shredded
1 cup vegetable stock
2 tbsp olive oil
¼ cup parmesan cheese
1 tsp salt
½ tsp dried thyme, ground
½ tsp smoked paprika, ground
¼ tsp black pepper, ground
Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Saute’’ button and add cauliflower and onions. Sprinkle with salt, pepper, and thyme. Stir well and cook for 5 minutes.
Add cabbage and pour in the vegetables stock. Stir again and securely lock the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 8 minutes and cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the ‘’Venting’’ position. Open the pot and stir in the thyme and smoked paprika.
Transfer all to a serving plate and sprinkle with parmesan cheese before serving.
Per Serving (Calories 217 | Total Fats 13.7g | Net Carbs: 11.3g | Protein 10.3g |Fiber: 6.3g)