corned beef cabbage veggies

How To Make corned beef cabbage veggies

• 
  Step 1
  I use a Pressure Cooker With a Ceramic Liner. First add the Water, Vinegar, Coriander, Butter, Pickling Spice & the Optional Accent to the Pot & Stir.
• Step 2
  Prep the Potatoes. I Usually Cut the Little Fingerlings in Half to Make Them Bite-Sized. It Also Provides more Surface Area for the Brine to Soak Into. Prep the Prep the Carrots Rinse Them Then Cut Them Into 1/4" Coins. Alternatively You Could Cut Them Into 1" Chunks. Add to the Pot.
• Step 3
  Peel & Rinse the Onions. Either Cut Them Into Wedges or Large Chunks. Place in Pot.
• 
  Step 4
  Next Rinse Peel off Outer Leaves of the Cabbage Discard Them. Cut the Bottom of the Core Off & Discard. Carefully Cut the Cabbage in Half. Cut Each Half From Top to Bottom Into Quarters or Thirds. You Should End up With 6 or 8 Pieces. Place in the Pot Cut Side Down. You Can Layer Them. Don't Worry About the Core Right Now. After Cooking You Can Remove it When Plating.
• Step 5
  Secure Your Pressure Cooking Lid. Close the Valve & Set the Timer for 13 Minutes. When the Pressure Cooker has Cycled Turn Off & do a Quick Release. Plate the Veggies & Remove Core it Will Cut out Quite Easily. After Plating You can Add a Spoonful or two of the Brine to the Veggies.
• Step 6
  I Usually Have Morton's Natures Seasoning & Vinegar Pepper Sauce on the Table to Sprinkle on the Vegetables.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!