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
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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
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Zest of one orange* and enough juice to make the vinegar up to 150ml
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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.
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Add the cabbage, stir well then mix in the vinegar and orange juice.
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Press cancel then put the lid on, setting the nozzle to Sealing. Press Manual and set to 10 minutes.
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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.
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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.
*= if you like it sweeter, use clementine zest and juice instead of orange.