Step-by-Step Guide to Make Any-night-of-the-week Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy cabbage and daikon radish stew in a pressure cooker. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook creamy cabbage and daikon radish stew in a pressure cooker using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:

1. Make ready 1 Onion
2. Get 1 Carrot
3. Make ready 2 Potato or satoimo
4. Prepare 1 around 4 cm Daikon radish
5. Prepare 1/8 head Cabbage
6. Take 100 grams Pork
7. Get 1 tbsp Chicken stock granules
8. Prepare 400 ml Water
9. Make ready 20 grams + 3 tablespoons ☆Butter + flour
10. Make ready 200 ml ☆Milk
11. Prepare 1 tbsp ☆Chicken stock granules
12. Take 1 dash ☆Salt and pepper

Steps to make Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker:

1. Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage.
2. Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally.
3. Heat the butter in the microwave for about 20 seconds. Mix in the flour.
4. After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate.
5. Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth.
6. 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.
7. Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper.
8. This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes.

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