Name: Instant Pot Braised Cabbage Wedges with Curry Powder and Chickpeas
Total time: 1 h
Ingredients: ½ cup plain whole-milk yogurt; 6 tablespoons chopped fresh cilantro , divided; 3 garlic cloves , minced, divided; ¼ teaspoon grated lime zest plus 1 teaspoon juice; 1 head green cabbage (2 pounds); ¼ cup canola oil , divided; 1 tablespoon curry powder; 2 teaspoons grated fresh ginger; 1 (14.5-ounce) can diced tomatoes; ½ cup water; ¼ teaspoon table salt; 2 (15-ounce) cans chickpeas , rinsed; ¼ cup slivered almonds , toasted

Why This Recipe Works

We love cabbage for its ability to take on browning and to turn startling sweet and tender inside when braised. Using the Instant Pot's intense sauté function, we found that the cabbage was equally flavorful when we achieved deep browning on just one side, which cut down on time and meant we didn't need to execute an awkward flip in the pot. We bloomed curry powder and ginger in the residual oil and added diced tomatoes and chickpeas to make a hearty accompaniment in which to braise the seared wedges. A cilantro-lime yogurt dressing pulled the components together, and slivered almonds offered a pleasantly contrasting crunch.

Instructions

Combine yogurt, 2 tablespoons cilantro, ¼ teaspoon garlic, and lime zest and juice in bowl. Season with salt and pepper to taste; set aside for serving.

Halve cabbage through core and cut each half into 4 even wedges, leaving core intact. Using highest sauté function, heat 2 tablespoons oil in Instant Pot until just smoking. Arrange 4 cabbage wedges cut side down in single layer in pot. Cook, pressing gently on cabbage with spatula to create good contact between cabbage and pot, until well browned on first side, 5 to 7 minutes. Transfer cabbage to plate. Repeat with remaining 4 wedges and remaining 2 tablespoons oil. Turn off Instant Pot.

Add curry powder, ginger, and remaining garlic to oil left in pot and cook, using residual heat, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes and their juice, water, and salt, scraping up any browned bits. Reserve 1 cup tomato mixture, then stir chickpeas into pot. Nestle cabbage wedges browned side up into chickpea mixture (wedges will overlap) and spoon reserved tomato mixture over tops. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Divide cabbage among individual plates. Season chickpea mixture with salt and pepper to taste and spoon over cabbage. Sprinkle with almonds and remaining ¼ cup cilantro. Serve with yogurt sauce.