Brightly colored, piquant, and scrumptious alongside poultry or pork, this is one of my favorite side dishes. Not only is it delicious, it also elicits oohs and aahs from my guests. Think about arranging the cabbage on a serving platter as a bed for roast pork or turkey. Or use it as a dramatic stuffing for a crown roast of pork.
SERVES 8
INGREDIENTS:
- 2 tablespoons canola oil
- 2 cups thinly sliced red onion
- 1 large red cabbage, cored and sliced 1/2 inch thick (6 to 8 cups)
- 2 large Braeburn apples, peeled, cored, and sliced 1/2 inch thick
- 1 cup apple juice
- 1/4 cup pomegranate juice
- 2 tablespoons apple cider vinegar
- 1/4 cup firmly packed light brown sugar
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until it begins to soften. Add the cabbage, apples, apple juice, pomegranate juice, vinegar, and sugar, and stir to blend. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the cabbage, taste for seasoning, and add salt and pepper if necessary. Serve the cabbage hot, warm, or at room temperature.
TIP:
- If Braeburns aren’t available, substitute your favorite cooking apple.
