• In a pressure cooker, melt butter over medium-high heat. Season chicken with 1/2 tsp of the salt and brown 3 minutes. Remove with a slotted spoon and add onion. Cook 3 minutes and sprinkle with 2 tbsp of the flour. Add cider, cabbage, apple, caraway seeds, remaining 1/2 tsp salt and pepper. Seal cooker and bring up to pressure. Once pressure is reached, cook 10 minutes.

  • Carefully release pressure and stir chicken back into pot. In a small bowl, whisk heavy cream, mustard and remaining 1 tbsp flour. Add to pot and cook 5 minutes, until slightly thickened. Serve over noodles.

Classic method

  • Follow through first step, switching to a large stockpot. Cover and simmer over medium for 25 minutes, stirring occasionally, until cabbage is tender. Continue with second step.

Nutrition Facts

591 calories; 19 g total fat; 209 mg cholesterol; 553 mg sodium. 62 g carbohydrates; 39 g protein;