Instructions: Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2 to 3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.

Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Dont be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).

Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.

Stir in the parsley, 1/3 cup of Pecorino Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.

This recipe yields 6 servings.

Variations:
o Substitute chopped chicory or escarole for the cabbage. o Use Italian-style chicken or turkey sausage instead of pork sausage.

Comments: This simple dish comes from the tradition of Italian cucina povera (the food of the poor) which relies on a few humble ingredients masterfully combined to make the whole much greater than the sum of its parts. Sausage infuses this soup with rich flavor, and tomato paste gives it an appealing pale orange hue. I prefer using sweet fennel sausage, but you can substitute the spicy variety, if you wish. Add Savory cabbage, potatoes and a generous protion of Pecorino Romano, and you have a deeply satisfying one-pot meal. For more substance, ladle the soup over thick slices of peas.

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