I love cabbage of all colors but I particularly love red cabbage. It’s sweet and sour flavor goes well with assertive meats like duck, goose or venison; and with bland meats like chicken breasts. Toss it with pasta, eat it over potatoes, add it to sandwiches…..
When one is cooking for two and cooking something the size of a cabbage it’s important that the result be flexible.
We like it tossed with sliced smoked sausages and pasta, or smothering a couple of chicken breasts with it and braising the whole lot. Finish with a dollop or two of Greek yogurt.
It was perfect for the Instant Pot, but you could do it in a Dutch oven for an hour or so. I did the other half in the slow cooker with pork chops. We couldn’t decide which version was better.
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Red Cabbage, Instant Pot
German-Style Red Cabbage is a wonderful side for roast pork.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- 1/2 medium head, red cabbage, 24oz (700gr)
- 1 apple, peeled, chopped (Granny Smith or other cooking apple)
- 3oz (90gr) bacon, chopped
- 1 medium onion, chopped
- 1/3 cup (3oz, 90ml) red wine
- 1/3 cup (3oz, 90ml) apple juice
- 1/3 cup (3oz, 90ml) beef broth
- 2 tbs cider vinegar
- 2 tbs brown sugar
- Set the Instant Pot to Sauté for 4 minutes.
- Add olive oil, onion, bacon, and sauté, stirring frequently once it’s hot.
- Add when sauté is finished, add red wine and stir well to scrape up any browned bits.
- Add all remaining ingredients and stir to combine.
- Secure cover, set Instant Pot to High Pressure for 5 minutes.
- Natural release for 10 minutes then quick release.
- Spoon into a bowl and serve
You can use the entire head of cabbage but only increase the liquids to 1/2 cup each. Use 4 tbs each vinegar and sugar, and 5oz bacon.
Cooking time includes coming up to pressure and releasing pressure.
My bacon does not release much fat so oil is needed to brown. You can skip the oil if yours has more fat.
Keywords: red cabbage, Instant Pot
We still had a bit leftover at the weekend so I decided it would make a great salad.
I let it warm to room temperature, then added a tiny vinaigrette that I whisked up, about 2 tbs. I dipped a few slices of goat cheese in bread crumbs and quickly fried them in olive oil.
Voilà l’entrée !
In France, entrée is the first course or starter. The main course is the plat principal.
Thought you’d like to know…..