1 tbs. sesame seed oil
1 medium cabbage, divided into 8 wedges
3/4 cup grated carrot (about 1 medium carrot)
1 1/4 cup water
1/4 cup Blazing Apple Cider Vinegar
1 tsp. sugar in the raw
1/2 tsp. cayenne powder
1/2 tsp. red pepper flakes
2 tsp. cornstarch
Preheat the pressure cooker by using the brown/saute mode.
Add the sesame oil and brown the cabbage wedges on one side. While the cabbage is browning, grate the carrot. Once the cabbage wedges are browned on one side take out and add the water, Blazing Apple Cider Vinegar, sugar, cayenne and pepper flakes to the pressure cooker. Mix thoroughly and add the cabbage wedges back in with the browned side up and sprinkle the grated carrots on top. Close the lid and pressure cook on high for 5 minutes. After 5 minutes release the valve to let the pressure out and open lid.
On a serving platter, place the cabbage wedges. Bring the remaining liquid to a boil. In a small mixing bowl, mix the cornstarch and 2 teaspoons water. Pour the mixture into the boiling liquid to thicken. Pour the sauce over the cabbage wedges and serve.