A quick sub-freezing cold snap with snow brought out one of Vrghr's favorite comfort dishes once again. Wuff has previously posted a stove-top version of this dish here: http://www.furaffinity.net/view/18107800/

But this time, Vrghr went with a simpler and quicker version, for the Instant Pot multi-cooker. The result is just as tasty and very simple to make. And takes very little time or skill. All the work comes with the chopping of the bacon, sausage, onion, and cabbage. Everything else is pretty close to "heat and eat".

And this is a very economical dish as well. Potatoes, onions, and cabbage are some of the least expensive items in the market. Look for a sale on bacon and sausage, and you can easily get out of the grocery store for well under 10$. And this makes a LOT of servings. It nearly filled wuff's 6 quart cooker. You ought to be able to make at least 8 servings here.

And don't ignore the lovely broth it creates! Side this with a bit of crusty bread to soak that up, and it takes it to a whole new level.

Lastly, this is VERY flexible. Vrghr has made this with sweet Italian sausage, bratwurst, and kielbasa. This time, wuff used Andouille, because that's what wuff had on hand. You can also switch out spices as you like, and you can use red, yellow, or russet potatoes, or leave them out entirely. It all works!

Hope you enjoy this fine meal!

INGREDIENTS:
1 head cabbage, stem removed and sliced into "coleslaw" strips
1 medium onion, peeled and sliced
1 lb of tiny bite-sized golden or red or fingerling potatoes (or cut up selected potatoes to bite size pieces. Peel if using russets)
1 package (1 lb) of selected sausage, cut into bite-sized pieces (Vrghr used Andouille this time)
2 TBS minced Garlic
4-6 strips Bacon, chopped up
2 TBS Butter
1 C Water + 1 TBS Better Than Bullion Chicken Base (or sub chicken or veggie stock)
1 tsp Omnivore Salt
1 tsp Italian Seasoning (or your favorite herb/spices. Caraway, dried basil, thyme, oregano, etc., all work nicely)
1/2 tsp ground Black Pepper

DIRECTIONS:
Chop the bacon into 1/2 inch segments
Remove the stem and the loose outer leaves of the cabbage, then cut in half. Cut out the core and mince them up. Slice the rest in to shreds
Peel and cut the onion in half, then slice fine
Cut the selected type of sausage into bite-sized pieces
If using water + chicken bullion, heat the water for about a minute in a microwave safe container and then add the bullion. Stir until dissolved

Set the multi-cooker to Saute or Brown mode. Add the chopped bacon and cook until the fat renders and the bacon is starting to crisp around the edges, but isn't crispy
Add the sliced onions and stir, allow to cook until translucent, then add the minced garlic and continue to cook until fragrant but not browned/toasted
Add the sausage and stir. Allow to sear a bit, then add the cabbage and the butter. Stir to melt the butter and coat all the cabbage. Add the potatoes and stir in, then pour in the water + chicken bullion or stock

Cover and switch the multi-cooker from Saute to Pressure mode. Cook at high pressure for 10 minutes and do a quick release
Stir everything up to coat all the veggies with that lovely broth and distribute ingredients. Taste and adjust salt and pepper as desired

Serve into warmed bowls and top with a pat of butter. Side with some crusty bread to dip up the lovely broth.

!DEVOUR!