Heat the olive oil in a pressure cooker. Add the peppercorns, cinnamon, cloves and onions. Fry for a minute before adding the cabbage. Fry for 2-3 mins.
Add 3 cups water and salt to taste. Close lid and cook for 3-4 whistles. Keep aside till steam escapes.
Open lid and use a hand blender to puree the contents of the pressure cooker.
Take the EVOO in a pan. Add the crushed garlic and fry till it is golden. Add the chili flakes and fry for 20 seconds before pouring it over the cabbage soup.
Pour out into bowls, garnish with fresh pepper and serve immediately.
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Heat the olive oil in a pressure cooker. Add the peppercorns, cinnamon, cloves and onions. Fry for a minute before adding the cabbage. Fry for 2-3 mins.
Add 3 cups water and salt to taste. Close lid and cook for 3-4 whistles. Keep aside till steam escapes.
Open lid and use a hand blender to puree the contents of the pressure cooker.
Take the EVOO in a pan. Add the crushed garlic and fry till it is golden. Add the chili flakes and fry for 20 seconds before pouring it over the cabbage soup.
Pour out into bowls, garnish with fresh pepper and serve immediately.
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