Slow Cooker Red Cabbage with Apples

Slow Cooker Red Cabbage with Apples

Slow cooker red cabbage with apples is a sweet-tart side dish braised with Granny Smith apples, ruby port, and cider vinegar. A hint of cinnamon and cloves makes it especially good with roast pork, smoked turkey, or glazed ham.

Course Side Dish

Cuisine American - Vintage, Holiday

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 131kcal

Author Marye Audet-White

Ingredients

2 pounds red cabbage about 1 medium head, cored and thinly sliced
2 Granny Smith apples cored and cut into thick wedges, peels left on
1 cup sweet onion thinly sliced
½ cup ruby port wine reserve 2 tablespoons for just before serving
¼ cup apple cider vinegar
2 tablespoons packed dark brown sugar
1 tablespoon bacon grease may substitute butter
1 tablespoon butter cut into small pieces
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 bay leaf

Instructions

Lightly grease a 5- to 6-quart slow cooker, if desired.
Add the sliced red cabbage, apple wedges, and onion to the slow cooker. Toss gently to distribute the ingredients.
In a small bowl, whisk together ⅓ cup of the ruby port, apple cider vinegar, brown sugar, salt, pepper, cinnamon, and cloves.
Pour the mixture evenly over the cabbage.
Dot the top with bacon grease and butter (or just butter). Tuck the bay leaf into the cabbage.
Cover and cook on LOW for about 6 hours, until the cabbage is tender and the apples are soft. Your slow cooker may take a little less or a little more time. Avoid lifting the lid unnecessarily.
Remove the bay leaf. Gently toss the cabbage with the cooking juices.
Taste and adjust the seasoning. Add another teaspoon or two of cider vinegar if you'd like a sharper sweet-and-sour finish.
Stir in the other 2 tablespoons of port if it needs a little more flavor.
Serve warm, spooning a little of the rich cooking liquid over each portion.

Notes

Make ahead: Make it a day ahead if you like. Refrigerate within 2 hours and use within 4 days of cooking.

Storage:

Refrigerate leftovers. Spoon the cabbage and some of its cooking juices into a shallow, airtight container. Refrigerate within 2 hours and use within 4 days.

Freeze. Freeze in portions with a little of the cooking liquid. Thaw overnight in the fridge.

Tips:

The cabbage is ready when the thicker ribbons are tender all the way through. Mine takes a little over 6 hours.
The 2 tablespoons of packed dark brown sugar balances the cider vinegar to my taste. If your cabbage tastes sweeter than you’d like, stir in a teaspoon of cider vinegar and taste again.
Use a slotted spoon to serve. Fish out the bay leaf first, then spoon just enough of the cooking juices over the cabbage to keep it glossy.
You can't substitute green/white cabbage for the red in this recipe.

Nutrition