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braised-red-cabbage-fast-slow
Instant Pot

Braised Red Cabbage with Apples

By Courtney Hill

4 Servings

FAST: 1 hour
Slow: 6 to 6½ hours 25 minutes active

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Our take on classic German Rotkohl (also called Blaukraut or Rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We prefer to use Granny Smith apples here, not only for their crisp texture, but also for their sweet-tart flavor. Plus their green skins add a little color contrast to the purple-red cabbage. The flavors in this dish work nicely with roasted or grilled pork, turkey and sausages.

4

Servings

Tip

Don't shred the apples far advance of adding them to the pot because they may discolor. If convenient, they can be shredded, tossed with the vinegar and salt, then stored at room temperature with plastic wrap pressed directly against the surface for up to 15 minutes.

FAST: 1 hour
Slow: 6 to 6½ hours

25 minutes active

Ingredients

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces, divided

  • 1

    medium red onion, halved and thinly sliced

Directions

  1. 01
    On a 6-quart Instant Pot, select Normal/Medium Sauté. Melt 3 tablespoons of butter. Add the onion, allspice, caraway and 2 teaspoons salt, then cook, stirring occasionally, until the onion is softened and beginning to brown, 6 to 8 minutes. Stir in the cabbage and sugar. Stir in the cider, 2 tablespoons of vinegar and ¼ cup water, then distribute in an even layer.

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Reviews
Michelle B.
September 26, 2023
So friggin good
Easy breezy and lovely with chicken sausage. Perfect autumn side dish!
Russell B.

Once again: can we PLEASE have recipes which account for "normal" kitchen ware? I'm not buying a Insta-Pot, no matter how often this website hawks it. Although there are a lot of useful recipes on this site & I enjoy the TV show, I'm frustrated that 50% of the recipes I find on here don't seem to have a normal kitchen-ware "translation" from your obsession w/this gadget.

Mary S.

Russell - I turned my nose up at the instant pot for years, but finally caved after listening to so many friends rave about them. I admit it - I was so wrong. It offers precision for soft boiled eggs and rice, it frees up space on my stove for holiday meals, and it’s a lifesaver on nights when I have a million drop off and pick ups. I still love and use my dutch ovens - but the instant pot is not the useless oversized gadget I expected.

Lynn C.

Hi Russell -

This recipe is based off an almost identical version (slightly different spices) that we developed for the stovetop. You can find that recipe by following this link:
https://www.177milkstreet.com/recipes/braised-red-cabbage-with-apples-and-juniper
In fact, many of the 130 recipes from our Fast & Slow cookbook are derived from stovetop or oven versions of those recipes that are included in the over 1,000 recipes on our website.

Best,
The Milk Street Team

Cora D.

Russell, the instant pot recipes are from the Milk Street cookbook Fast and Slow. Frankly, it's a huge relief to have reliable instant pot recipes from such a consistently good source. They aren't trying to hawk anything. Sorry you feel like the instant pot is a useless gadget. It has helped out our household immensely as we live in a small apartment.

meghan R.

Made this to accompany skillet seared pork chops last night. Really excellent. I tend to dislike allspice but found it tasty in this recipe. Only wish the cabbage hadn’t turned out so soft. I may fiddle with the time on my instant pot next time.

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