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40
Braised Red Cabbage
12 Servings
INGREDIENTS
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger
salt and pepper, to taste
4 pounds red cabbage, julienned
A few gold leaves for decoration
(optional, available at specialty stores)
METHOD
1 Select Vegetable function. Add oil to cooking pot. When oil is hot,
add red onion and cook, uncovered, until translucent.
2 Sprinkle in the brown sugar and cook for a few minutes until it starts
to caramelize.
3 Add sliced apples and deglaze with red wine vinegar. Bring mixture
to a boil.
4 Add remaining ingredients except for gold leaves. Stir ingredients.
5 Lock lid in place. Select Vegetable function, and set timer for 15
minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Taste for seasoning. Serve as an accompaniment to your favorite
pork dish.
Recipe courtesy Wolfgang Puck
39
Stuffed Peppers
4 Servings
INGREDIENTS
1 pound ground beef, cooked
1 cup cooked white rice
salt and pepper
1 small onion, diced
1/2 cup mozzarella cheese
4 medium peppers, stem tops and insides removed
3 cups beef stock
1 can (14.5 ounces) tomato sauce
METHOD
1 Combine cooked ground beef, rice, onions, cheese, salt and pepper
in a bowl.
2 Stuff peppers with meat-rice mixture.
3 Add beef stock to cooking pot. Add stuffed peppers.
4 Lock lid in place. Select Meat function, but cancel cooking after
15 minutes (5 minutes earlier than preset time).
5 When cooking cycle is complete and all pressure is released,
open lid.
6 Remove peppers from cooking pot and keep warm on a platter.
7 Select Meat function again. Add tomato sauce to cooking pot.
Reduce sauce and broth by half. Check for seasoning.
8 Pour sauce over peppers. Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
5QPressureCookerMan08 6/5/08 12:12 PM Page 39