I hope you would applaud the speed with which this dish comes together.
SERVES 6
INGREDIENTS:
- 1/2 cup (1 stick) unsalted butter
- 3 large sweet onions, such as Vidalia, thinly sliced
- 2 medium Granny Smith apples, peeled, cored, and thinly sliced
- 1 ½ medium heads green cabbage, cored and thinly sliced (about 6 cups)
- 1 pound fresh sauerkraut, rinsed and drained
- ½ cup sugar
- 1 cup apple juice
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the onions and apples and sauté for 4 to 5 minutes, or until the onions begin to soften. Stir in the cabbage, sauerkraut, sugar, and apple juice, stirring to distribute the ingredients. Lock the lid in place and cook at high pressure for 8 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Place the pot over high heat and cook the sauerkraut mixture for another 4 minutes, to let the juices evaporate. The dish can be served hot or warm.
