Red cabbage recipe


Spicy and sweet red cabbage complements many of the heartier dishes in this book.

  • Yield: 4 Servings as a side dish


  • 1 lb 5 oz (600 g) red cabbage, shredded using a mandolin or sharp knife
  • 2 eating apples, cored and grated
  • 2 onions, chopped
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon coconut sugar
  • 1 teaspoon vegetable stock paste or ⅓ vegetable stock cube
  • 3 tablespoons red wine vinegar
  • 2 tablespoons butter or coconut oil
  • freshly ground black pepper
How to Make It
  1. Put the cabbage, apples and onions in the multi-cooker and sprinkle/drizzle over the spices, sugar, stock paste or cube and vinegar, plus 100 ml/⅓ cup water, then dot with the butter or coconut oil.
  2. Secure the lid in place and set to Manual or High Pressure for 3 minutes. At the end of cooking, use the QPR method, then serve.

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