3 cups green cabbage, coarsely chopped
2½ cups vegetable broth
14½ oz tomatoes, (1 can) diced
3 carrots, chopped
3 celery stalks , chopped
1 onion, chopped
2 cloves garlic
2 tbsp apple cider vinegar
1 tbsp lemon juice
2 tsp dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker, such as Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, about 10 to 40 minutes. Unlock and remove lid.
Serve warm and enjoy.
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