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.
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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.
- Step 1: Shred the cabbage using a mandolin, or a large knife and cutting board. Chop the apples and slice the onion.
- Step 2: Add all the ingredients to a large slow cooker crock.
- Step 3: Mix all the ingredients well, and put a lid on the slow cooker.
- Step 4: Cook on low for at least 5-6 hours.
Hint: a mandolin slicer or shredder is the best way to shred the cabbage. I like to use this all-in-one slicers/chopper (affiliate link) for this. It makes quick work of cabbage and so many other veggies, too!
Substitutions
Here are a few good substitutions for slow cooker German red cabbage:
- Maple syrup - use honey, brown sugar, or any other sweetener you like
- Vinegar - any vinegar is fine; red wine vinegar is traditional
- Apple cider - apple juice can be used here, as well as white grape juice, vegetable stock, or plain water in a pinch
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.
Pro tip
Some people like their cabbage on the crunchier side, and some like it completely softened. At 5 hours of cook time, the cabbage is crunchier. For softer cabbage, cook for 6 hours or even more, to your liking.
FAQ
Yes! This recipe is easily cut in half. Leftovers also freeze well, which makes for quick and easy weeknight side dishes!
Yes, if you don't want any added sugars at all, you can leave the maple syrup out. Your finished dish will be a little tangier though.
Related
Looking for more cabbage recipes? Try these:
Pairing
These are my favorite dishes to serve with Slow Cooker Red Cabbage:
📖 Recipe
Slow Cooker Red Cabbage (German Style)
Ingredients
- 2 lbs Red Cabbage shredded thinly
- 1 medium Red Onion thinly sliced
- 2 medium Apples firm and crisp, chopped or sliced
- ¼ cup Apple Cider
- 3 tablespoon Apple Cider Vinegar
- 2 tablespoon 100% Pure Maple Syrup
- 1 Bay Leaf
- ¼-½ teaspoon Ground Cloves optional
- ¼ teaspoon Ground Pepper
Instructions
- Add all ingredients to your slow cooker, and mix well.
- Put the lid on, and cook on low for 5-6 hours without lifting the lid.
- Stir, and cook for additional time to reach the doneness level you prefer.
- Taste and adjust seasonings, vinegar, or maple syrup to your liking.
- Remove the bay leaf.
- Serve hot.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
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
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