Would cabbage submerged in water in a pressure cooker cook any faster than simply boiling it stove-top?
I need to cook large quantities of cabbage to a very mushy consistency due to a particular digestion issue.
For my first attempt, I chopped the cabbage, covered with water, and boiled stove top for an hour. The consistency wash mushy, but that was the objective, so it was a success.
Trying to speed prep time, I tried using my pressure cooker. I took an entire head of cabbage, added 5 cups of water (only covered 1/8th the head of cabbage), brought to pressure, then cooked for 20 minutes. I check it, it was still too hard, so I cut in half, and cooked for another 20 minutes. If was kinda mushy, but still seemed to stringy, which would be a problem.
For my next attempt, I think I'll chop the head of cabbage in quarters, completely cover with water, and cook in the pressure cooker.
So, will the cabbage submerged in water in the pressure cooker cook faster than if submerged in water stove-top? (I guess I'm asking if the "pressure" penetrates the water??
Any thoughts would be very much appreciated.
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