(Total Time: 1 HOUR 15 MIN| Serves: 6)
2 lbs beef marrow bones
2 cups green cabbage, shredded
1 medium-sized onion, sliced
1 cup celery stalk, chopped
½ cup fresh parsley, chopped
¼ cup apple cider vinegar
2 tbsp tomato paste, sugar-free
1 tsp salt
1 tsp cayenne pepper
1 tsp fresh rosemary, finely chopped
Place bones in a deep bowl and pour in apple cider vinegar and enough water to cover. Sprinkle with salt and soak for 30-40 minutes.
Transfer to the pot and stir in tomato paste. Add celery stalks, onion, cayenne, and rosemary.
Give it a good stir and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 25 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Add cabbage and seal the lid again.
Cook for 10 more minutes on the ‘’Manual’’ mode.
When done, release the pressure naturally and open the lid. Remove the bones and strain the liquid. Transfer the broth to glass jars with tight lids.
Refrigerate until use.
Per Serving (Calories 28 | Total Fats: 0.6g | Net Carbs: 1.8g | Protein: 2.9g |Fiber: 0.6g)