Guest guest Posted January 23, 2010 Report Share Posted January 23, 2010 This has all the inredients I love. I have to get a pressure cooker, I know the flavor will be so much better when I make stews and beans. Liz , " DonnaGC " <donnagc wrote: > > Thanks for the wonderful welcome. > > When I started eating lots of beans, I rediscovered my pressure cooker. Its also great for long cooking vegetables such as cabbage and beets. > > This is one of my favorite recipes. I've even taken it to a potluck and received rave reviews. > > Red on Red Cabbage > from " The Best Pressure Cooker Cookbook Ever " by Pat Dailey > > Makes 4 servings > 1 tablespoon unsalted butter > 1 small red onion, cut in thin wedges > 1 medium beet, peeled and cut in thin > strips > 1 small head of red cabbage (1 pound), cut in 1/2-inch ribbons > 1/4 cup port wine > 1/4 cup raspberry or cider vinegar > 3 tablespoons chutney > 1 tablespoon brown sugar > 1/8 teaspoon ground allspice > 3/4 teaspoon salt > 1/4 teaspoon freshly ground pepper > > 1. Melt the butter in the pressure cooker. Add the onion and cook uncovered over medium heat until it begins to soften, about 2 minutes. Add the beet, cabbage, wine, vinegar, chutney, brown sugar, allspice, salt, and pepper. > 2. Cover and place over high heat. Start timing immediately and cook 10 minutes. Release pressure by running cold water over the cover, > Quote Link to comment Share on other sites More sharing options...
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