Cabbage Soup with Caraway

• 2 tablespoons butter or oil
• 1 cup onions chopped
• 1 tablespoon caraway seeds
• 2 each bay leaves
• 2 cups apple cider
• 2 cups vegetable stock
• 2 cups water cold
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 28 ounces tomatoes, canned with juice, chopped
• 23 cup rice
• 2 pounds cabbage cored, shredded
• 1 teaspoon salt or to taste
• 1 x black pepper to taste

1. Heat the butter in the cooker.
2. Saute the onions and caraway seeds until the onions are soft, about 3 minutes.
3. Add the remaining ingredients and stir to combine.
4. Lock the lid in place and over high heat bring to high pressure.
5. Adjust heat to maintain high pressure and cook for 5 minutes.
6. Reduce pressure with the quick release method.
7. Remove the lid, tilting it away from you to allow any e xcess steam to escape.
8. Discard the bay leaves.
9. Adjust seasonings and serve.

butter, onions, caraway seeds, bay leaves, apple cider, vegetable stock, water cold, apple cider vinegar, tomato paste, tomatoes, rice, cabbage, salt, black pepper

Taken from recipeland.com/recipe/v/cabbage-soup-caraway-38603 (may not work)