Pressure Cooker Braised Red Cabbage

Those of us who were raised in the 1970’s remember the infamous Brady Bunch episode where, trying to imitate Humphrey Bogart, Peter Brady repeatedly said (misspellings intended), “Pork Chops and Apple Shauce, that’s schwell.”   I’m playing with a new pork chop recipe tonight and despite the expectation of mashed potatoes and, yes, apple sauce, there is no way I’ll be serving that boring combination!

I tossed around ideas for different types of cold coleslaw, carrot slaw and even considered going the sauerkraut route, but none of those seemed hearty enough to accompany the Smoky Ancho Cherry Pork Chops I have in mind.  I grabbed some red cabbage, Granny  Smith apples, aged balsamic vinegar and started tossing things into the pressure cooker.

Pressure Cooker Braised Red Cabbage

  • 1 Medium Head Red Cabbage (chopped)
  • 2 Large Granny Smith Apples (chopped)
  • 2 TBLS Coconut Oil
  • 2 TBLS Balsamic Vinegar
  • 4 TBLS Honey
  • 2/3 Cup Apple Cider Vinegar
  • 2/3 Cup Water
  • 3 tsp Allspice
  • Salt & Pepper to Taste
  • 1/4 Cup Golden Raisins (Optional)
  1. With lid open, pre-heat the pressure cooker on the “Brown” setting
  2. Add the coconut oil and chopped apple and stir about 1 minute
  3. Add half the cabbage and stir to coat with the oil
  4. Sprinkle the Allspice over the contents of the pan
  5. Stir in the remaining cabbage
  6. Stir in the 2 TBLS balsamic vinegar
  7. Add the water and apple cider vinegar to combine
  8. If you are adding the raisins, do so now
  9. Close and lock the lid
  10. Set pressure cooker to 194° (Medium-High)
  11. When it comes up to temperature, cook the cabbage for 10 minutes
  12. At the end of the cycle, unplug and allow to sit for 10 minutes
  13. Release rest of pressure and remove cabbage to a serving bowl
  14. Adjust sweetness with more honey or allspice as needed

Can be eaten hot or cold.

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