Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp Butter
  • 1 Onion, (sliced)
  • 1 (2 lb) Head Red Cabbage, (shredded, thinly)
  • 1/2 tsp Kosher Salt ((or 1/4 tsp table salt))
  • 1/8 tsp Pepper
  • 1/2 tsp Allspice
  • 1/3 cup Balsamic Vinegar ((or Apple Cider Vinegar))
  • 1 Tbsp Sugar ((or more to taste at the end))
  • 2 Granny Smith Apples, (peeled, cored and diced)

Instruction

  • Have all of the vegetables prepared and ready to go before you start cooking.
  • Turn on the Sauté setting. When the pot is hot, add the butter and the onion. Cook, stirring occasionally, until just starting to soften.
  • Add the cabbage and stir. Cook for a few minutes, stirring occasionally and breaking up any clumps of cabbage that stuck together.
  • Add the salt, pepper, and allspice. Stir well.
  • Add the balsamic vinegar and sugar. Stir
  • Add the apples, stir them in.
  • Cancel the Sauté setting. Then press the Pressure Cook/Manual button or dial, then press the +/- button or dial to select 5 minutes. High pressure.
  • 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.
  • When the pin in the lid drops back down, open the lid. Stir the cabbage.
  • Serve hot with pork, sausages, or any main dish you like.