This Slow Cooker Red Cabbage recipe is a hands-off approach to more traditional German red cabbage recipes. A little tangy, and little sweet, with delicious warming spices, it's the perfect side dish to cozy up to your winter pot roast, traditional sauerbraten, or your favorite meatless options, like roasted tempeh!

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German red cabbage, also known as rotkohl or blaukraut depending on region, is traditionally made by slowly braising or sautéing the cabbage, apples, and onions in butter, sugar, vinegar, and spices for upwards of an hour. The result is a tender, sweet and tangy, gorgeously colored, cozy cabbage dish for fall and winter entrees.

We use a slow cooker to achieve similar results, without the butter, and without spending an hour standing at the stove! We also cut the amount of sugar, and use just a touch of pure maple syrup combined with apple cider to help sweeten the dish.

Heart Health Benefits of Slow Cooker Red Cabbage

Cabbage is widely known for its anticancer properties. It's a feature of all members of the cruciferous vegetable family, like broccoli, cauliflower, kale, and Brussels sprouts.

And the same phytochemical responsible for that anticancer effect, sulforaphane, is an overall potent antioxidant. That means its effects aren't limited to preventing cancer, and work to decrease the risk for other chronic conditions, too, like heart disease (1)!

Moreover, there is strong evidence sulforaphane may be able to reduce the incidence of cardiomyopathy secondary to type 2 diabetes (2).

Red cabbage contains some additional antioxidants, in the form of anthocyanins - just like blueberries, grapes, and other red to purple fruits and vegetables. A higher anthocyanin intake is associated with a 32% lower risk of myocardial infarction (3), and an 8-10% lower hypertension risk (4, 5).

Cabbage is high in vitamin C, another antioxidant, plus vitamin K, important for blood clotting, rounding out its heart healthy profile.

This German red cabbage recipe is a little healthier than traditional because we cut the butter and reduced the added sugar content. Perfect for long winter nights of heart healthy noshing!

Ingredients

This recipe has some very familiar ingredients, many of which you probably already have. We use a mix of traditional German red cabbage ingredients and slightly untraditional to achieve a healthier version of this yummy dish.

• Red cabbage
• Apples
• Red onion
• Apple cider
• Apple cider vinegar
• 100% pure maple syrup
• Ground cloves
• Ground pepper
• Bay leaf

See recipe card for quantities.

Instructions

You will love how easy this slow cooker red cabbage is to make! Check out the pictures below for a quick tutorial.

1. Step 1: Shred the cabbage using a mandolin, or a large knife and cutting board. Chop the apples and slice the onion.

2. Step 2: Add all the ingredients to a large slow cooker crock.

Variations

Slow cooked red cabbage is naturally gluten free, dairy free, and vegan. Here are some variations you may like to try:

• Stove top - make healthy German red cabbage on the stove by adding all ingredients to a large pot and cooking over medium-low heat, stirring often, for about 45-60 minutes, until the cabbage is as soft as you like it (add water a little at a time to prevent scorching on the bottom)
• Extra spices - add extra cloves, and/or a sprinkle of cinnamon, star anise, cardamom, or nutmeg to your liking
• Green cabbage - you can use green cabbage instead of red cabbage if you can't find red

You might also like to try this smoky Southern Style Cabbage version!

Equipment

You will need a slow cooker, of course, for this version of German red cabbage. And a mandolin is very useful. (affiliate links)

You'll also need more general kitchen tools, like a cutting board and knife, measuring cups and spoons, stirring spoons, and maybe some tongs, which seem to work better for stirring the raw ingredients together.

Storage

Store this recipe in the refrigerate in a covered container for up to 5 days.

Slow cooker red cabbage can be frozen for up to 6 months.

Food safety

Safety is our top priority in the kitchen! Always keep these tips in mind.

• Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
• Make sure all needed utensils and equipment are clean
• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food that previously touched raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always open the lid of cooking pots (including slow cookers!) away from your face to avoid scalding burns

See more guidelines at USDA.gov.