Slow Cooker Red Cabbage
Slow cooker red cabbage is an easy side dish with festive spices, great served with Christmas dinner or as a side with winter meals like casseroles or roast dinners.
- 1 red cabbage you will use half, approx 500 g
- 1 cooking apple
- 1 onion
- 200 ml apple juice
- 3 tbsp red wine vinegar
- 3 star anise
- 1 tsp cinnamon
- 3 tbsp light brown sugar
- 50 g redcurrants optional
Remove the outer leaves, cut the red cabbage in half, remove the woody core, then shred one half finely.
Peel, core and dice a medium cooking apple.
Peel and thinly slice a medium onion.
Put the shredded cabbage, diced apple and sliced onion in the slow cooker pot.
Pour in the apple juice, red wine vinegar and add the star anise, ground cinnamon, light brown sugar and redcurrants.
Cook on high for 3 hours, or on low for 5 hours, stir once or twice during the cooking time.
Remove the star anise then serve!
Slow cooker size
I make this dish in a 3.5 litre oval slow cooker.
How long does red cabbage last in the fridge?
Keep it in a covered or lidded dish in the fridge for 5-7 days.
Can red cabbage be frozen?
Yes, after cooking, allow it to cool then put it in a Tupperware tub or freezer bag. Seal then freeze for up to three months. Thaw it out then reheat to serve.
Can you reheat braised red cabbage?
Yes, this is a great dish to make ahead then reheat for Christmas dinner or as part of a Sunday dinner. Either microwave for a few minutes on high until fully piping hot, or decant the cabbage into a saucepan, add a little water to stop it sticking, then heat until piping hot, stirring occasionally.
Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 250mg | Fiber: 3g | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 40mg | Calcium: 45mg | Iron: 1mg