Kitchen notes · a little help before you start
Slow Cooker Red Cabbage
Slow Cooker Red Cabbage is made with purple cabbage, Granny Smith apple, and white onion.
- Prep
- 10 min
- Cook
- 360 min
- Total
- 370 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- German · European
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
2. Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Get to know the ingredients
purple cabbage (cored and shredded)
In the method: Add the shredded cabbage and sliced apples and onions to the slow cooker.
Granny Smith apple (cored and thinly sliced)
In the method: Add the shredded cabbage and sliced apples and onions to the slow cooker.
small white onion (thinly sliced)
In the method: Add the shredded cabbage and sliced apples and onions to the slow cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 lb. purple cabbage (cored and shredded)Ingredient note
Source: 1 Granny Smith apple (cored and thinly sliced)Ingredient note
Source: 1 small white onion (thinly sliced)Ingredient note
Source: ¼ cup sugarIngredient note
Source: ¼ tsp. ground clovesIngredient note
Source: ⅛ tsp. ground cinnamonIngredient note
Source: 2 ½ tsp. saltIngredient note
Source: ¼ tsp. black pepperIngredient note
Source: 2 tbsp. butter (salted or unsalted)Ingredient note
Source: ½ cup apple cider vinegarIngredient note
Source: ½ cup water
How to make it
0 of 6 steps completeMake room for Slow Cooker Red Cabbage
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Replace the lid and cook on low for an additional hour or high for about 20 minutes.
A few questions you might have
What should I prepare first?
Set out the slow cooker. Start with this step: Add the shredded cabbage and sliced apples and onions to the slow cooker.
Which preparation step should I plan for?
Have the final topping or garnish ready for its specified step.
What happens at the end?
Replace the lid and cook on low for an additional hour or high for about 20 minutes.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Adaptions and Variations: Vinegar — You can substitute the apple cider vinegar for red wine vinegar, balsamic vinegar, or even white vinegar. Apple — Braeburn, Fuji, golden delicious, or your favorite variety will work well. In a pinch you can even use apple sauce. Sugar — Brown sugar can be swapped out for white sugar. Onions — Use caramelized onions instead of raw onions. This will create a deeper flavor. Water — Use chicken broth for added flavor as well instead of water. For even sweeter red cabbage, use apple juice. Spices — Juniper berries are an ingredient used in the traditional recipes but can be hard to find. If you do find them, use 3-4. You can also swap the ground cloves for 3-4 whole cloves. I'd recommend adding them to a cheese cloth pouch or a empty tea bag. You do not want to bite into either of these and they could be hard to fish out after the dish is cooked.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: themagicalslowcooker.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.