Bavarian Red Cabbage (instant pot mini)

Bavarian Red Cabbage (instant pot mini)
A quick, delicious and easy side dish made so much faster by using the Instant Pot
Serves: 4-5
  • ½ large red cabbage, about 1- ½ pounds shredded to ½ inch thick
  • 5 slices of bacon chopped into pieces
  • 1 tablespoon r bacon grease
  • ½ large onion, small dice
  • 1 large tart apple, peeled, cored and sliced
  • 2 tablespoons red wine vinegar
  • ½ cup red wine
  • 1-2 bay leaves
  • ½ cup beef broth
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cinnamon stick
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • To thicken red cabbage:
  • ½ tablespoon cornstarch dissolved in 1 tablespoon red wine + ½ tablespoon red wine vinegar
  • *1 tablespoon red currant jam (optional)
  1. In a frying pan place the chopped bacon and cook until crisp (set aside) reserve 1 tablespoon of the bacon grease.
  2. Remove the outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into ½ -inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.
  3. Core the Apple and cut in half then quarters and slice or use the food processor fitted with a slicing disk. Set Aside
  4. Set Instant Pot to Sauté. Wait until it says hot then add the bacon grease. Add the onion and apple and sauté until soft, about 10 minutes. Hit Cancel button.
  5. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves, and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you do not see any lumps.
  6. Select Manual and adjust the time to 8 minutes. Do a quick release 10 minutes after the end of cooking cycle. Hit Cancel.
  7. Press Sauté. Bring to a boil and add the cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in bacon pieces and if using red currant jam and taste for seasoning.
  8. Discard the bay leaves and cinnamon stick before serving.


Glazed Beets & Red Cabbage with Pepper-Toasted Pecans

Glazed Beets and Cabbage with Pepper-Toasted Pecans
Who knew Red Cabbage and beets went together so well.
Serves: 4
  • Toasted Nuts
  • 1 teaspoon stick margarine
  • 2 teaspoons sugar
  • Dash of ground red pepper
  • Dash of black pepper
  • Dash of ground cinnamon
  • ½ cup chopped pecans
  • Cooking spray
  • Cabbage/Beets
  • 4 slices of bacon crisp crumbled bacon
  • 3 beets peeled and chopped
  • ¼ cup red currant jelly
  • ¼ cup red wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ¼ teaspoon ground cloves
  • 2 thinly sliced shallots
  • ½ head of coarsely chopped red cabbage
  1. Nuts:
  2. Preheat oven to 325°.
  3. Melt the margarine in a small saucepan over medium heat. Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds, stirring constantly. Remove from heat; stir in pecans. Spread pecan mixture onto a baking sheet coated with cooking spray. Bake at 325° for 8 minutes; cool. Set aside.
  4. Cabbage/Beets
  5. In a Dutch oven or large heavy pot cook bacon until crisp. Remove crumble and set aside. Remove all but one tablespoon of the rendered bacon fat. Add the sliced shallots and cook until soft about 6 minutes. Add the currant Jelly and wine vinegar, salt and, pepper ground cloves, red cabbage and beets to the pot. Bring to a boil.
  6. Reduce Heat to low cover and simmer until tender about 50 minutes. Stirring occasionally. When cooked add bacon and cook for another 5 minutes. Serve with a topping of the roasted nuts.
I just use a Packaged pepper toasted nut like Schale’s Snackes which you can find at Walmart. Very similar to the above recipe.

Slow Cooker Sweet and Sour Braised Red Cabbage

Slow Cooker Sweet and Sour Braised Red Cabbage
So good! It’s wonderful served alongside pork chops, pork roast or Ham.
Serves: 6
Cook time: 
Total time: 
  • 1 head red cabbage (), cored and sliced thin
  • 2 apples (granny smith) cored, peeled and sliced into ¼ inch slices.
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 4 ounces bacon (about 4 slices), minced
  • 1 onion, minced
  • 2 sprigs fresh thyme or 2 teaspoon dried
  • 1 cinnamon stick or ¼ teaspoon ground cinnamon
  • ½ teaspoon caraway seeds
  • ¼ teaspoon ground allspice
  • 1½ cups apple cider
  • 2 tablespoons light brown sugar, plus extra as needed
  • 3 bay leaves
  • 2 tablespoons cider vinegar, plus extra as needed
  1. Microwave cabbage with oil and ½ teaspoon salt in bowl, stirring occasionally, until softened, 15 to 20 minutes. Drain cabbage and discard liquid; transfer to slow cooker.
  2. Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Add onion, thyme sprigs, cinnamon stick, caraway seeds, and allspice and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in ½ cup cider, scraping up any browned bits; transfer to slow cooker.
  3. Stir remaining cup cider, 1 tablespoon sugar, and bay leaves, and apple into slow cooker. Cover and cook until cabbage is tender, 4 to 6 hours on low.
  4. Discard thyme sprigs, cinnamon stick, and bay leaves. Stir in vinegar and remaining tablespoon sugar. Season with salt, pepper, additional sugar, and additional vinegar to taste and serve. (This dish can be held on warm setting
  5. For 1 to 2 hours before serving.)
The slow cooker, with its moist heat environment, is perfect for braising cabbage. However, adding the cabbage directly to the slow cooker left it too crunchy for our liking. To get the texture just right, we had to precook it in the microwave to soften it slightly. This step had the added benefit of getting rid of excess moisture that was otherwise detracting from the flavors of the dish. For the braising we selected sweet and fruity apple cider, enhancing it with traditional spices such as cinnamon, caraway seeds, and allspice. A bit of sugar rounded out the sweetness while vinegar perked up the flavors and added balance. Since tasters found the cabbage a little lean, we added bacon, which imparted a smoky depth and richness.


Red Cabbage


Red Cabbage
Excellent with fowl very tasty
Serves: 4 (1 cup servings)
Cook time: 
Total time: 
  • ⅓ cup rice vinegar
  • ⅓ cup Brown Sugar Blend Splenda
  • 1 tbsp dehydrated onion flakes
  • 1 small apple
  • ¼ cup water
  • 4 slice(s) crisp cooked bacon
  • ½ tsp table salt
  • ½ tsp black pepper, freshly ground
  • ½ tsp ground cloves
  • 1 tsp ground all spice,
  • ¼ tsp ground ginger
  • 6 cup(s) shredded red cabbage, approx 1 small head
  1. Chop up bacon and cook until crisp
  2. In the meantime
  3. Shred Cabbage and place in a large saucepan with remaining ingredients . Bring to a boil; reduce heat; cover and simmer for 1 hour. Stir occasionally
  4. when bacon is crisp drain fat and add to cabbage


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