Pressure-Cooker Cranberry Apple Red Cabbage
TOTAL TIME: Prep: 15 min. Cook: 5 min.
YIELD: 8 servings.
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 is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
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
-
1.
Combine all ingredients including vermouth if desired; transfer to a 6-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.
Nutrition Facts
3/4 cup: 144 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC