Sweet-and-Sour Red Cabbage

Sweet, sour, tangy, hearty—such a great combination of tastes and so pretty to look at as well! I don’t know why I don’t make this all the time. The leftovers taste great as well.

Active Time: 15 minutes

Function: Manual (High)

Release: Quick

Total Time: 30 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 4

• 6 cups chopped red cabbage
• 3 small Granny Smith apples, unpeeled, cored, and cut into 1-inch wedges
• ⅓ cup apple cider vinegar, plus more if desired
• 2 to 3 tablespoons granulated sugar
• 2 tablespoons butter, melted, or vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cloves
• 2 bay leaves

1. In the Instant Pot, combine the cabbage, apples, vinegar, sugar, butter, salt, pepper, cloves, and bay leaves. Stir to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, use a quick release to depressurize.

3. Taste and add a little more vinegar, if needed.

4. Remove the bay leaves before serving.