• Prep Time: 10 mins
  • Cooking Time: 17 mins
  • Serves: 8

Braised Cabbage and Apples

  • Recipe Submitted by on

 Ingredients List

  • 4 slices Thick Cut Bacon, chopped
  • 1 small Onion, thinly sliced
  • 4 Whole Cloves
  • 1 head Cabbage, shredded
  • 2 med Apples, peeled, cored, thinly sliced
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Apple Cider
  • 1-2 Tbsp Sugar (more or less to taste)
  • 1/2 tsp Kosher Salt (more or less to taste)
  • 1/4 tsp Pepper (more or less to taste)


Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.

Turn on the Sauté setting and add the chopped bacon. Cook until crisp. Remove to a paper towel and set aside.

Add the sliced onion to the bacon drippings and cook, stirring occasionally, until turning translucent.

Add the cloves, shredded cabbage, apples, vinegar, and apple cider. Stir well.

Place the lid on the pot and set the steam release knob to the Sealing position.

Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes (4 if you like softer cabbage). The pot will take several minutes to come to pressure.

When the cook cycle has ended, turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam. When the pin in the lid drops down, open the lid and stir the cabbage.

Remove the cloves.

Add the salt and pepper, and 1 Tablespoon of the sugar and stir well. Taste and adjust any of these to suit your taste.

Top with the reserved bacon and serve hot.

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