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Before you jump to Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
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Yogurt is often a snack many people neglect. Often people choose to eat yogurt over a nutritious lunch which is not the right idea. You can’t beat yogurt when it comes to a nutritious snack though. It consists of a lot of calcium, proteins, and B vitamins. Yogurt is often eaten to help manage the digestive system considering that it is so easily digestible by many people. Yogurt unites perfectly with nuts as well as seeds. It’s an easy way to lessen sugar while still enjoying a delicious snack.
There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to creamy cabbage and daikon radish stew in a pressure cooker recipe. You can cook creamy cabbage and daikon radish stew in a pressure cooker using 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:
- Provide 1 Onion
- You need 1 Carrot
- Take 2 Potato or satoimo
- Use 1 around 4 cm Daikon radish
- Get 1/8 head Cabbage
- Get 100 grams Pork
- You need 1 tbsp Chicken stock granules
- Take 400 ml Water
- Use 20 grams + 3 tablespoons ☆Butter + flour
- Get 200 ml ☆Milk
- Prepare 1 tbsp ☆Chicken stock granules
- Provide 1 dash ☆Salt and pepper
Instructions to make Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:
- Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage.
- Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally.
- Heat the butter in the microwave for about 20 seconds. Mix in the flour.
- After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate.
- Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth.
- Add the butter paste to the pot and mix to dissolve it completely. Add the milk and 1 tablespoon of chicken stock. Turn on the heat and simmer until the soup thickens.
- Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper.
- This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes.
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