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+ servings

Braised Red Cabbage with Apples No Oil

Tami Kramer Nutmeg Notebook
A healthy version of a traditional German dish called Rotkohl or Blaukraut. Braised red cabbage and apples can be paired with a grain for a nourish bowl or served as a side with a lentil loaf. This dish will add a splash of color to your holiday table.
Course Side Dish
Cuisine German
Servings 8

Equipment

  • 1 Electric Pressure Cooker, Stove Top or Slow Cooker

Ingredients
  

  • 1 medium red onion, peeled, cut in half, thinly sliced
  • 2 large Granny Smith apples, cored, shredded
  • 2 1/2 - 3 pounds red cabbage,
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground allspice
  • 1 teaspoon salt substitute or 1 tsp salt if you use it
  • 1 Tablespoon date powder or date sugar
  • 3/4 cup apple Juice or apple cider
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup water

Instructions
 

  • Prepare the cabbage by peeling off the outside thin layer of leaves. Cut in half, remove the core, cut in half again. Cut each wedge into 1 inch pieces, try to keep it uniform in size so it all cooks at the same rate.
  • Set the electric pressure cooker to medium heat, sauté, when the pan is hot, add thinly sliced red onion, allspice and caraway seeds, using a splash of hot water as needed to prevent sticking. Stir frequently and cook for 7-8 minutes or until onion is translucent, using water, as needed to prevent sticking. When onions are done cooking press cancel or off to stop the sauté setting.
  • Now shred the cored apples on a box grater or using the shredding disc of your food processor. I use the fine shredding disc.
  • Add shredded apple, salt or salt substitute, date powder or date sugar, chopped cabbage, apple juice, apple cider vinegar and 1/4 cup water to the pot. Give it a stir to combine the ingredients.
  • Lock the lid in place on the pressure cooker. Select Pressure Cook or Manual, High Pressure level for 4 minutes.
  • When the cooking time is over, let it do natural pressure release for 15 minutes, then manually finish letting the steam release. Press cancel, remove the lid and give it a good stir to get all of the cooked onions from the bottom of the pot stirred through out the cabbage and apples.
  • Adjust any seasoning at this time. If you want it sweeter add more date powder or date sugar. If you want it to be more tangy add more apple cider vinegar.
  • Serve hot or room temperature. It should last 4-5 days in the refrigerator. It just keeps getting tastier!

For Slow Cooker or Stove Top Cooking

  • If you don't have an Instant Pot you can make this in a slow cooker. Sauté the onions with seasonings first, then add the rest of the ingredients, put the lid on and slow cook on low for 5-6 hours.
    You can make it on the stove top as well. In a Dutch oven or 5 qt pan over medium heat, water sauté the onion with the spices 6-8 minutes or until translucent, add the rest of the ingredients and bring to a boil, reduce to a simmer, cover with the lid and cook until cabbage and apples are fork tender. Stir frequently and add more water if needed to prevent sticking.

Notes

Substitutions:
Apple Cider Vinegar – white balsamic vinegar, rice wine vinegar, lemon juice
Red Onion – yellow onion
Granny Smith Apples – Golden Delicious, Empire, Honeycrisp, Cortland, Mcintosh Red
Apple Juice – apple cider
Date Powder – equivalent amount of date sugar, date syrup, maple syrup or coconut sugar
Keyword apple juice, applecider vinegar, Butternut Squash, apples, ginger, curry, apples, onions, almond milk, date powder, red cabbage, red onion
Tried this recipe?Let us know how it was!