Braised Red Cabbage With Apples and Chestnuts 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Instant Pot Nov 13, 2018

This sweet and tart dish is inspired by the cuisine of Alsace in eastern France, on the German border.

Braises such as this take a fraction of the time when cooked under pressure. It begins with a saute, which you can do in a 6-quart multicooker/electric pressure cooker. The recipe can be halved easily; for 4 servings, cook on high pressure for 10 minutes.

Make Ahead: The dish can be refrigerated up to 3 days in advance; reheat, covered, over medium-low heat on the stove top.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 4 to 4 1/2 pounds red cabbage
  • 2 tablespoons vegetable or extra-virgin olive oil
  • 2 medium onions, sliced into half-moons
  • 1 cup dry red wine
  • 3/4 cup water
  • 4 firm apples, peeled, quartered and cored
  • 10 ounces vacuum-packed peeled chestnuts
  • 3 to 4 tablespoons sugar, or more as needed
  • 1 bay leaf
  • Fine sea salt
  • Freshly ground black pepper


Cut out/discard the core from the cabbage. Cut the cabbage in half, then with cut sides down, cut the halves into several wedges. Slice each wedge into thin strips.

Heat the oil in the multicooker using the saute function. Add the onions and cook for about 3 minutes (uncovered), until sizzling and softened. Turn off the saute function.

Add the cabbage, wine and water to the pot. Stir in the apples, chestnuts, sugar and bay leaf. Season lightly with salt and pepper. Cook on high pressure for 12 minutes.

Allow the steam to release naturally. Discard the bay leaf.

Taste the cabbage and adjust the seasonings, adding more salt, pepper, and/or sugar as needed.

Serve warm.

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Recipe Source

Adapted from Ann Mah, author of "Instantly French! Classic Recipes for Your Electric Pressure Cooker" (St. Martin’s Griffin, 2018).

Tested by Bonnie S. Benwick.

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