Bacon Red Cabbage with Goat Cheese

The salt from the bacon and the creaminess of the goat cheese help counter any possible bitterness some may generally detect in red cabbage. The apple cider vinegar helps temper this as well. The vinegar also works with collard and turnip greens.

Cuisine

Modern

Course

Salad, Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 people, apple cider vinegar, bacon slices, chicken broth, chopped red cabbage, contributed, cook 20 min, crumbled goat cheese, easy, instant pot recipe, instant pot salad recipe, Michelle Fagone, modern, olive oil, prep 10 min, pressure cook, pressure cooker recipes, salad, salad recipe, sauté, sea salt, side dish, small apple, small onion

Prep Time

10 min

Cook Time

20 min

Servings

4 people

Ingredients

1 tsbp olive oil
1 small onion
3 bacon slices
1 small apple
5 cups chopped red cabbage
1 cup chicken broth
1/2 cup apple cider vinegar
1/2 tsp sea salt
1/4 cup crumbled goat cheese

Instructions

Press the Sauté button on Instant Pot®. Heat olive oil. Add the onion and sauté for 3–5 minutes until translucent. Add bacon and stir-fry an additional 3 minutes until the bacon starts to crisp. Toss in apple and cabbage. Add broth and vinegar. Lock lid.
Press the Manual button and adjust time to 10 minutes.
When the timer beeps, quick-release pressure until the float valve drops and then unlock lid.
Using a slotted spoon, transfer ingredients to a serving plate. Let cool for 10 minutes. Toss in salt and garnish with goat cheese. Serve warm

Notes