Braised Red Cabbage (PKP 4.8L & 5.7L)
Braised red cabbage pairs perfectly with oily fish like salmon and works well with your Sunday Dinner too.
Adding some cinnamon will make this a great festive addition to your Christmas dinner.
2 tbsp olive or cooking oil
1 red cabbage, cored and sliced
1 red onion, diced
3 star anise
3 garlic cloves, finely chopped
3cm fresh ginger, grated (or 2 tbsp ground ginger)
1 red chilli, finely chopped
75ml rice wine vinegar (or white wine or cider vinegar)
2 tbsp soy sauce
2 tbsp honey (or demerara sugar)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic, ginger, chilli and star anise and stir regularly for about 3 minutes until the onion begins to soften.
Add the cabbage, vinegar, soy sauce, honey and water and stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 10 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.