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1
Place the sliced sausage in the cooker and turn the heat to medium-high.
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2
When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, till the sausage is lightly browned, 2 to 3 min.
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3
Add in the onions and tomato paste and cook, stirring frequently, 2 min more.
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4
Add in a few c. of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker.
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5
Add in the remaining broth, potatoes and cabbage.
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6
(Do not be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
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7
Lock the lid in place.
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8
Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.)
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9
Reduce the heat just sufficient to maintain high pressure and cook for 3 min.
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10
Quick-release the pressure by setting the cooker under cool running water.
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11
Remove the lid, tilting it away from you to allow excess steam to escape.
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12
Stir in the parsley, 1/3 c. of Pecorino Romano, and add in salt.
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13
If using bread, set a slice on the bottom of each bowl and ladle the soup on top.
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14
Sprinkle on a liberal portion of Pecorino Romano and black pepper.
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15
Pass any remaining cheese at the table.
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16
This recipe yields 6 servings.
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17
Variations:o Substitute minced chicory or possibly escarole for the cabbage.
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18
o Use Italian-style chicken or possibly turkey sausage instead of pork sausage.
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19
Comments: This simple dish comes from the tradition of Italian cucina povera (the food of the poor) that relies on a few humble ingredients masterfully combined to make the whole much greater than the sum of its parts.
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20
Sausage infuses this soup with rich flavor, and tomato paste gives it an appealing pale orange hue.
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21
I prefer using sweet fennel sausage, but you can substitute the spicy variety, if you wish.
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22
Add in Savory cabbage, potatoes and a generous protion of Pecorino Romano, and you have a deeply satisfying one-pot meal.
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23
For more substance, ladle the soup over thick slices of peas.
