German Red Cabbage with Granny Smith Apples

Serves 6 in about 35 minutes. The pressure cooker brings butter* and sugar together.

Ingredients

• 4 tablespoons butter*
• 1 onion, sliced
• 1 (2 lb) head red cabbage, shredded, thinly
• ½ teaspoon kosher salt (or ¼ tsp table salt)
• ⅛ teaspoon pepper
• ½ teaspoon allspice
• ⅓ cup balsamic vinegar (or apple cider vinegar)
• 1 tablespoon sugar (or more to taste at the end)
• 2 granny smith apples, peeled, cored and diced
• ⅓ cup water (optional, for more sauce)

Method

1. Have all of the vegetables prepared and ready to go before you start cooking.
2. Turn on the Sauté setting. When the pot is hot, add the butter and the onion. Cook, while stirring now and then, until just starting to soften.
3. Tip in the cabbage and stir. Simmer for a few minutes, while stirring now and then and breaking up any clumps of cabbage that stuck together.
4. Stir in the salt, pepper, and allspice. Mix well.
5. Tip in the balsamic vinegar and sugar. Stir
6. Tip in the apples, and water, if using, and stir them in.
7. Cancel the Sauté setting. Then press the Pressure Cook/Manual button or dial, then press the +/- button or dial to select 4 minutes (2 minutes for more firm). High pressure.
8. When the cook time has finished, do a Quick Release of the pressure by turning the steam release knob to the Venting position. Turn off the pot.
9. When the pin in the lid drops back down, open the lid. Mix the cabbage.
10. Plate hot with pork ribs or chops, sausages, or any main dish you like.

More instant pot ideas are in the instant pot collection.