You can also do the cabbage by doing the following after the meat is done:

Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges.

I've gotten over the scare factor regarding pressure cooker cooking. I usually start out at medium heat and allow the pressure to build steadily. Things like rice, beans or beats cook in a snap. You could never equal the speed at which things cook using this device. We gave our microwave up to the dumpster and claimed our heritage of bygone era genius.
I also am enthused by this device since it uses less energy. One tip I've learn to do is turn the heat off early prior to the end of the cooking time and allow the pressure cooker to cool. Thus saving energy and removing the need to run (waste water) over the top of the pressure cooker to have it cool.

My latest kick is placing farrow in the pot and having it cook in a snap. Farrow is like rice when cooked, with a nutty sweet flavor. I buy it at a store which sells food in bulk.
The grain was used frequently during Roman times made into a gruel to feed to the Legions.

I also like mixing barley with mace (equal parts, half and half). The combination is wonderful. Barley can taste rather bland, however when mixed with the mace the flavor is more than wholesome.

If you're into having fully cooked food, then this tool is your best tool.

Thank you so much for your input. I just planted bush beans and I will use the pressure cooker with red potatos and some bacon. It still scares the crap out of me though. Your input helped alot. I will put it on medium and run away probably. My grand mother used it and I just love her recipe for red potatos and green beans. Thanks again for the great advice.

You put your pressure cooker on high heat. I could never do that. Low heat scares the crap out of me. I wish I could get over it. I know they are wonderful tools for cooking. I am just so scared of it.

I have an old style(I guess the thing can explode?!) pressure cooker. I can't afford to go out and buy a fine new contemporary piece of equipment. I suppose if you put the pot on high and left the room, as you suggest ("run away"), you can expect your meal dangling from the ceiling when you return. What I do, when I see the pressure build up with my regulator hissing and flipping all over the place as it does. Turn the heat down, simple as that!