| Time Type | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
- Serves: 6 - 8
- Calories: 173 kcal
- 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
- 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.