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Combine the cabbage, dried herbs, and broth to the bowl of an 6-quart or 8-quart electric pressure cooker.
Lock the lid and set the time to 4 minutes at high pressure.
When the cooking time is complete, carefully use the quick-release to get rid of the pressure. Remove the lid and use tongs to remove the cabbage to a serving bowl. Season with salt and pepper, if desired.
Serve hot and refrigerate or freeze any leftovers.