African colonial dinner, side dish: German Red Cabbage

Ingredients:

1 head red cabbage

2 red apples, cored but not peeled

2 tablespoon oil (chilli oil is ideal)

1/2 teaspoon salt

3/4 cup. water

3 tablespoon cider vinegar

1 tablespoon flour

1/4 cup sugar

3 or 4 slices of bacon.

Spices such as: 1 bay leaf, a handful of cloves (or ground
cloves), a small number of peppercorns (or lots of freshly ground
black pepper)

Method:

cut bacon into small strips and fry off in the bottom of the pan
with a little of the oil.

Remove outer leaves of cabbage and discard. quarter, core, and
shred cabbage into cooker.

Slice unpeeled apples and add to cabbage.

Add rest of oil, salt & pepper and other spices. Pour in water.

Lock the lid in place and bring to pressure over high heat. When
high pressure is reached lower the heat to maintain it and cook
for 5 minutes.

Use the cold water release method to drop the pressure and open
the lid.

 Drain, reserving liquid.

Place cabbage in a heated serving dish.

Mix vinegar, sugar & flour. Stir in liquid from cooker.

Return to heat and thicken.

Add cabbage and reheat.

Serve and enjoy