NuWave Nutri-Po 13Q, Owner'S Manual

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26
Recipes
Andouille Sausage and Cabbage Soup
Serves: 8-12
Ingredients:
6 tablespoons olive oil
2 pounds andouille sausage, diced
2 small onions, diced
4 carrots, chopped
4 ribs celery, chopped
1 head green cabbage, chopped
1 head napa cabbage, chopped
6 cloves garlic, minced
1 teaspoon caraway seeds
2 teaspoons fennel seeds
1 teaspoon mustard powder
2 tablespoons tomato paste
12 cups low sodium chicken stock
salt and black pepper to taste
1 cup chopped fresh parsley
Directions:
1. Press “sear” button, set to 6 minutes, then press “start/stop” button.
2. Add olive oil and sausage to the Pressure Cooker and brown sausage.
3. Add onions, carrots, celery, cabbage, and garlic to Pressure Cooker and mix well.
4. Add seasonings and toss to coat well.
5. Add stock and tomato paste and mix well.
6. Season with salt and pepper.
7. Close lid and lock in place.
8. Press “soup” button, ensure time is set to 20 minutes, then press “start/stop”
button.
9. Once finished, the Pressure Cooker will automatically go to the “warm” feature and
the pressure will release naturally.
10. Once pressure is released, carefully open lid, stir in fresh parsley, season with salt
and pepper to taste and serve.