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Cooked red cabbage in a slow cooker with a wooden spoon resting on the side.

Slow Cooker Red Cabbage

This Slow Cooker Red Cabbage recipe features savory bacon, sweet apple cider, and a blend of aromatic herbs and spices for a flavorful, fall-inspired side dish.
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Course: Side Dish
Cuisine: American
Keyword: crock pot cabbage, slow cooker cabbage, slow cooker red cabbage
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 - 6 servings
Calories: 234kcal
Author: Karen

Ingredients

  • 1 medium head purple cabbage cored and thinly sliced (about 2 ½ lbs)
  • 2 Tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 slices bacon chopped
  • 2 cups sweet onion thinly sliced
  • 2 teaspoons fresh thyme divided
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 2 cups apple cider
  • 1 Tablespoon packed light brown sugar
  • 1 Tablespoon apple cider vinegar
  • 3 bay leaves

Instructions

  • In an extra large microwave safe bowl, combine the cabbage, oil, salt and pepper.
  • Cook for 15 minutes, stirring every 5 minutes.
  • Once the cabbage is tender, drain the liquid and transfer cabbage to the slow cooker.
  • In a 12 inch skillet over medium high heat, cook the bacon for 5 minutes, then add onion and cook for an additional 3 minutes or until tender.
  • Add 1 teaspoon of the thyme, fennel seeds, cinnamon and allspice. Cook for 1 additional minute.
  • Pour ½ cup of apple cider into the hot skillet and deglaze the pan then pour over the cabbage in the slow cooker.
  • Pour the remaining apple cider (1 ½ cups) over the mixture, add brown sugar, apple cider vinegar, and top with 3 bay leaves.
  • Cover and cook on high for 3-4 hours or low for 5-6.

Notes

  • Soften the cabbage: Microwaving the cabbage before slow cooking helps soften it and releases excess moisture. This  ensures that the cabbage doesn’t become too mushy in the slow cooker. 
  • Don’t skip the vinegar: The apple cider vinegar helps balance the other flavors in the dish, so be sure not to omit it.
  • Store leftovers in the fridge: Leftovers will keep for 3-4 days when stored in an airtight container in the refrigerator.

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 653mg | Potassium: 747mg | Fiber: 6g | Sugar: 26g | Vitamin A: 2398IU | Vitamin C: 126mg | Calcium: 134mg | Iron: 2mg
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