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Instant Pot Orange & Spice Braised Red Cabbage
Serves 10-12 as per of the Christmas meal, 8-10 if not. This is also one of my most favourite accompaniments for sausages and mash during the festive season.
Servings: 10
: 76 kcal
Author: Just Jo
Ingredients
  • 20 g butter
  • 1 tsp olive oil
  • 1 large Bramley apple roughly chopped
  • 2 small red onions finely diced
  • 1 star anise
  • 1 large quill of cinnamon
  • 1/2 tsp allspice
  • 2 tbsp dark brown sugar
  • 900 g red cabbage discard the tough core, shredded
  • 90 ml cider vinegar
  • Zest of one orange* and enough juice to make the vinegar up to 150ml
Instructions
  1. Set the Instant Pot to Sauté and heat the oil and butter in the pot. Add the apple, onions, spices and sugar and cook for a few minutes until softened, stirring frequently.
  2. Add the cabbage, stir well then mix in the vinegar and orange juice.
  3. Press cancel then put the lid on, setting the nozzle to Sealing. Press Manual and set to 10 minutes.
  4. You can allow the pressure to come down naturally or do a Quick Pressure Release here - the cabbage is hardy enough to withstand a longer cooking time with a NPR.
  5. Stir well and if there is much liquid remaining (there isn't usually) you can use the Sauté function to reduce it down if liked although I like a bit leftover, especially when I freeze it.
Recipe Notes

*= if you like it sweeter, use clementine zest and juice instead of orange.