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Pressure-Cooker Cranberry Apple Red Cabbage

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    9 servings

Ingredients

  • 1 medium head red cabbage, coarsely chopped
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 medium Granny Smith apples, peeled and coarsely chopped
  • 1 medium onion, chopped
  • 1/2 cup cider vinegar
  • 1/4 cup sweet vermouth, white wine or unsweetened apple juice, optional
  • 1 teaspoon kosher salt
  • 3/4 teaspoon caraway seeds
  • 1/2 teaspoon coarsely ground pepper

Directions

  • Combine all ingredients; transfer to a 8.5-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.

Test Kitchen tip
  • This recipe was tested in an 8½-quart electric pressure cooker. For smaller cookers, please prepare recipe in batches otherwise you risk overloading the cooker.
  • Nutrition Facts
    3/4 cup: 144 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 2g protein.

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