Cabbage Soup with Ham Hock

Ingredients

1 small ham hock (about 8-12 oz)		4 garlic cloves, coarsely chopped
1 large white cabbage, sliced		2 celery ribs, cut into thick chunks
2 large carrots, cut into thick chunks		2 small potatoes, peeled and cut into thick chunks
2 onions, cut into thick chunks

Total:

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1
Put the ham hock in the pressure cooker with 1 quart water. Clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 10 minutes. Turn off the heat and vent immediately.
2
Add the remaining ingredients to the pressure cooker. Clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 10 minutes more. Turn off the heat and vent immediately or gradually, whichever suits your schedule. Remove the meat from the ham bone, tear or cut it into small pieces, and return to the soup for serving.

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