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Recipe Category: Sauerkraut
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Sauerkraut With Caraway Pressure Cooker Recipe
Ingredients
SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure
- 2 tablespoons unsalted butter
- 2 slices bacon, chopped
- 1 small onion, thinly sliced
- 1½ teaspoons caraway seeds
- 3 (16-ounce) pouches sauerkraut (about 6 cups), rinsed and drained (we like Boar’s Head brand)
- 1 cup vegetable broth
- ¾ cup dry white wine
- Pressure Cooker Corn on the Cob
SERVES 4 to 6 – Cooker: 5- to 7- quart – Time: 4 minutes at HIGH pressure
- 4 to 6 ears fresh corn
- 1 cup water
- 1 tablespoon good-quality extra virgin olive oil per ear of corn
- salt and freshly ground black pepper
Method
- Husk the corn by removing the husk and the silk from the ears of corn
- Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each bit of silk with your fingers) will remove every strand of silk
- Cut or break the larger ears of corn in half
- The size of your pressure cooker will determine how large the pieces can be
- Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
- Add the water
- Arrange the corn in the steamer basket on their sides in layers
- The water should not touch the corn
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Transfer the corn to a serving platter
- Drizzle 1 tablespoon of oil over each ear, then sprinkle with salt and pepper
- Cover with a damp clean dishcloth until serving if you are serving warm or room temperature
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Cook noodles; drain Brown the meat, remove meat from pan, pour soup and water into pork drippings Mix sauerkraut with noodles, add meat then liquid Bake at 325 degrees F Continue Reading →