This creamy and flavorful German cabbage dish comes together effortlessly in the Instant Pot, combining tender cabbage with a rich sauce seasoned with nutmeg and bay leaf. Perfect as a side dish for bratwurst, roasted meats, or mashed potatoes.

Ingredients

• 1 small cabbage, shredded (or half if large)
• 3 Tablespoons butter
• 1 small onion, finely chopped
• 3 Tablespoons all-purpose flour
• 150 ml heavy cream
• 1 bay leaf
• Salt and pepper, to taste
• Pinch of nutmeg

Procedure

1. Sauté the Base: Set the Instant Pot to “Sauté” mode. Melt the butter, then add the chopped onion. Sauté until translucent, about 3–4 minutes.
2. Make the Roux: Stir in the flour and cook for 1–2 minutes until golden and fragrant. Gradually whisk in the heavy cream, stirring constantly to avoid lumps. Add the bay leaf, nutmeg, salt, and pepper.
3. Pressure Cook the Cabbage: Add the shredded cabbage to the pot and stir to coat. Seal the lid, set to “Pressure Cook” (Manual) on high for 3 minutes. Once done, perform a quick release.
4. Combine and Serve: Stir everything to combine, adjusting seasoning as needed. Remove the bay leaf before serving.

Cook’s Notes

• Serve warm with bratwurst, mashed potatoes, or roasted meats.
• Garnish with fresh parsley for an added touch of elegance.