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!