Ingredients
1 medium head red cabbage, coarsely chopped1 can (14 ounces) whole-berry cranberry sauce2 medium Granny Smith apples, peeled and coarsely chopped1 medium onion, chopped1/2 cup cider vinegar1/4 cup sweet vermouth, white wine or unsweetened apple juice, optional 1 teaspoon kosher salt3/4 teaspoon caraway seeds1/2 teaspoon coarsely ground pepper
Preparation
Combine all ingredients; transfer to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.
