Instant recipe for braised red cabbage

Instant recipe for braised red cabbage

Instant recipe for braised red cabbage
nutritional information (per serving)

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nutritional information
Servings: 6
amount per serving
% Daily Value*
Saturated Fat 1g3%
405 mg18%
dietary fiber 5g19%
total sugar 9g
Vitamin C 63 mg317%
Calcium 86 mg7%
Iron 1 mg8th %
Potassium 517 mg11%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

My family is half Polish and half Irish/German so it's no exaggeration to say we always had a pot of braised red cabbage on the stove (when sauerkraut wasn't being served). The Polish side cooked red cabbage sweet and sour with brown sugar and vinegar, plus plenty of cumin. The Irish side preferred red cabbage braised with bacon and apple.

No matter how you taste it, stewed red cabbage is a favorite in most parts of northern Europe and for good reason: it's inexpensive, easy to prepare, and goes with almost everything from pickled herring (Norway) to breaded pork chops (Germany).

How to prepare braised cabbage in the Instant Pot

The Instant Pot does the stewing process in no time and transforms strong red cabbage under pressure into a tender sweetness in just 5 minutes. Sauteing red onions with cumin makes a hearty base for this pot roast, so don't miss out. Cabbage releases a lot of moisture when cooked. The only liquid you need here is 3 tablespoons of vinegar to make a dish full of flavor without being watery. I add some brown sugar, salt, and pepper for a side dish that's full of sweet, charcoal flavor with an earthy cumin note in the background.

What to serve with stewed red cabbage

This is an ideal accompaniment to anything you serve with it, from mustard fried chicken thighs to sautéed pork chops, lamb shanks or roast goose. But this recipe is also adaptable. Make it a meal by adding cooked sausages like kielbasa, smoked bratwurst, or chicken and basil sausages to the top of the pot. They cook in the time it takes for the cabbage to become tender. Just add mustard and you've got a reasonably priced, homey meal as can be.

“The red cabbage was delicious and perfectly cooked. You'll find it to be an easy and effortless side dish to enjoy any night of the week. The spicy flavors pair particularly well with pork, sausage, ham, and beef, especially corned beef.” -Diana Rattray

  • 1 large Red cabbageabout 2 1/2 pounds

  • 2 tablespoon olive oil

  • 1 Middle Red onionHalve and thinly slice at the root end

  • 1 1/2 teaspoon Caraway seeds

  • 3 tablespoon red wine vinegar

  • 1 tablespoon Brown sugar

  • 1 teaspoon fine Salt

  • 1/2 teaspoon ground black pepper

  1. Gather the ingredients.

    The Spruce Eats / Preethi Venkatram

  2. Quarter the cabbage through the root end. Cut out the hard, white core at the base of each quarter and discard. Cut the cabbage into thin slices. Put aside.

    The Spruce Eats / Preethi Venkatram

  3. Add the oil to the saucepan, select SAUTÉ and set to high heat. When the oil is hot, add the onions and cumin and cook, stirring frequently, until the onions are tender, about 4 minutes.

    The Spruce Eats / Preethi Venkatram

  4. Press CANCEL. Add cabbage, vinegar, brown sugar, salt and pepper and stir to combine. The pot will look very full, but the cabbage will wilt noticeably as it cooks.

    The Spruce Eats / Preethi Venkatram

  5. Close the lid, select the PRESSURE COOKING function and set high pressure for 5 minutes. Make sure the steam valve is in the SEALING position. When the cooking time is up, quickly release the pressure. Serve immediately.

    The Spruce Eats / Preethi Venkatram

recipe tip

This recipe produces a lot of steam, so it's a good idea to place the Instant Pot on a baking sheet and turn the oven fan on to the highest setting (make sure all burners are off). The vent draws in the steam when the pressure is released quickly, preventing your cabinets from being flooded with hot, coal-like steam. If you don't have a stove fan, loosely cover the steam vent with a kitchen towel to direct the steam away from the kitchen wall or cabinets.

Go on

The braised cabbage can be made up to 5 days in advance and reheated in a skillet or microwave.

recipe variations

  • To make this recipe a stew, place 4 ready-cooked sausages (e.g. kielbasa or smoked bratwurst) on top of the raw cabbage (don't stir them in).
  • To add a little richness to the dish, sauté 2 strips of chopped bacon with the onions. Proceed with the recipe as directed.
  • Different vinegars can be used: Sherry vinegar, apple cider vinegar and white wine vinegar go well with this dish in terms of taste.

How to store it

  • Leftovers can be refrigerated and stored in an airtight container in the refrigerator for up to 5 days.
  • Heat in a skillet over medium-high heat or in the microwave on high until piping hot.
  • To freeze leftover cabbage that has cooled, place in containers or resealable freezer bags for up to 3 months. Thaw overnight in the fridge.

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