With spring on the horizon, many people put their slow cookers away until autumn, but this is one hearty, wintry recipe worth holding on to. Slow cookers are useful year-round for creative meals, and this braised red cabbage with apple fills the kitchen with warming, homey aromas perfect for a chilly day.
Commonly served in the UK alongside hotpots, stews and savoury pies, this red cabbage and apple side dish is remarkably versatile and pairs well with roasted or braised meats, vegetarian mains, or simply on its own. The dish balances warming spices with the bright sweetness and acidity of apples and vinegar, and its vibrant purple hue livens up any plate.
Slow Cooker Braised Red Cabbage and Apple
Recipe by Julia
12
servings
20
minutes
4
hours
Ingredients
-
1 large red cabbage
-
4 large green apples, peeled, cored and chopped
-
3 small white onions, diced
-
1 clove garlic, chopped
-
1/4 tsp ground nutmeg (or fresh grated)
-
1/4 tsp ground cinnamon
-
3 tbsp soft brown sugar
-
3 tbsp apple cider vinegar
-
1/2 oz (10g) unsalted butter
-
Salt and pepper to season
Directions
- Remove the tough outer leaves from the cabbage and trim the core. Slice the cabbage finely with a sharp knife so it resembles coleslaw.
- Place the shredded cabbage, apples, onions, garlic, nutmeg, cinnamon, brown sugar, vinegar and a pinch of salt and pepper into the slow cooker. Stir briefly to combine.
- Dot the butter over the top, cover and cook on low for about 4 hours, stirring once halfway through. If your slow cooker runs very low, you can cook on medium for 3–4 hours instead.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. Defrost thoroughly before reheating on the stove over medium heat.
- This cabbage complements a wide range of mains and can be adjusted to taste—add more vinegar for extra tang or a touch more sugar if you prefer it sweeter.