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Pressure Cooker Red Cabbage with Beetroot
Earthy beetroot and vibrant red cabbage melt into a deeply flavorful side dish when cooked under pressure. Sweet apples and sharp onions balance a rich braising liquid of red wine and vinegar, while cinnamon and star anise add a layer of warm spice. You'll love how the pressure cooker breaks down the tough cabbage leaves until they're perfectly tender, all while locking in that stunning jewel-toned color. It's a fantastic sweet and sour companion for roast pork or duck.
Equipment
- Instant Pot
Ingredients
- 85g/3oz golden caster sugar
- 750g/1lb 10oz red cabbage, quartered, cored and thinly sliced
- 2 large onions, halved and thinly sliced
- 2 eating apples, such as Cox’s, peeled, quartered, cored and very thickly sliced
- 4 raw beetroot, peeled and cut into thin wedges
- 2 cinnamon sticks, snapped in half
- 3 star anise
- 300ml/½ pint red wine
- 100ml/3½fl oz vinegar
- 1 vegetable stock cube, crumbled
- 25g/1oz butter
Instructions
- 1Mix the golden caster sugar with one teaspoon of salt and a generous amount of black pepper in a small bowl.
- 2Layer a handful of the sliced red cabbage, onions, apples, and beetroot in the bottom of a pressure cooker. Add a few cinnamon sticks and star anise pods, then sprinkle with the seasoned sugar. Repeat these layers until you've used all the vegetables and spices. Layering ensures the flavors distribute evenly as the cabbage cooks down.
- 3Whisk the red wine, vinegar, and crumbled vegetable stock cube in a measuring jug. Pour the liquid over the vegetables and scatter small pieces of butter across the top.
- 4Secure the lid and bring the pot to high pressure. Cook for 20 minutes, then perform a quick release to vent the steam. Stir the softened cabbage mixture thoroughly to coat everything in the reduced braising liquid.
Notes
- Serving: Pair this sweet and sour cabbage with rich meats like roast duck, pork roast, or a selection of cold cuts.
- Make ahead: This dish tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove over low heat, adding a splash of water if the mixture looks too dry.