This slow cooker red cabbage is the perfect winter side dish. Cooked in the crockpot with apples, onion, red wine and warming spices, this hands off recipe is perfect for the holiday season.
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Simple to make and full of flavor, this slow cooker braised cabbage needs to be on your holiday tables!
Cooked with apples and onion and seasoned with a warming mix of all spice, cinnamon and nutmeg, this dish tastes like Christmas! With sweetness from brown sugar and a little red wine for richness, every bite is hands down delicious!
Be sure to check out my Air Fryer Red Cabbage and Stovetop Red Cabbage, or browse my other side dish recipes.
Why Make Red Cabbage in a Crockpot?
- Hands Off Cooking: Just dump all of the ingredients into the slow cooker, sit back and relax!
- Free up stovetop space: If you are planning to serve this with your Thanksgiving or Christmas dinner, cooking red cabbage in the slow cooker frees up valuable stove top space for all of your other sides.
- Make Ahead: This can easily be made the day before and reheated quickly to serve. In fact, it's even tastier the next day!
- Flavorful and tender: Slow cooking the red cabbage really allows the flavors of the spices to develop and the cabbage gets perfectly tender without it becoming mushy.
Ingredients
- Red Cabbage: Use a whole medium sized cabbage. Remove the outer leaves and the core before slicing.
- Onion: A yellow onion works best in this recipe. You can use a red onion if that's what you have on hand.
- Apples: Tart firm apples are best for this recipe. Granny Smith are my go to, but Honeycrisp and Pink Lady will work well too.
- Brown Sugar: For a complex sweetness that works wonderfully with the spices.
- Apple Cider Vinegar: This adds acidity to balance the sweetness and helps the cabbage retain its vibrant color. Balsamic vinegar also works very well.
- Red Wine: For a deep rich flavor and color. No need to use expensive wine here.
- Butter: Adds richness. This recipe uses salted butter.
- Seasonings: Salt, black pepper, all spice, cinnamon and nutmeg.
How to make Slow Cooker Red Cabbage
- Thinly slice the red cabbage into ¼ inch strips. Thinly slice the onion and dice the apple.
- Put the cabbage, onion and apple into the slow cooker along with the rest of the ingredients.
- Stir to combine and put the lid on.
- Cook on low for 6-7 hours or on high for 3-4 hours.
Make Ahead, Storage and Reheating
This slow cooker braised red cabbage recipe is a perfect make ahead side dish, make it a day or two before, store in an airtight container in the fridge, and allow those flavors to really develop.
To serve, reheat it on a medium heat on the stovetop, stirring occassionally, til heated through.
Leftovers will keep well in the fridge for up to 3 days.
Serving Suggestions
Slow cooker red cabbage is a great side dish for hearty fall and winter meals. Serve it alongside my Crispy Pork Belly for a rich and comforting dinner, or pair it with Turkey Breast for Thanksgiving or Christmas. Add gravy and mashed potatoes for a complete holiday dinner.
Slow Cooker Red Cabbage
Equipment
Ingredients
- 1 medium red cabbage
- 1 yellow onion
- 2 apples Granny Smith and Honeycrisp work best
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- ½ cup red wine
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon all spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
Instructions
- Remove the outer leaves from the cabbage and cut in half through the middle. Cut the cabbage into strips around ¼ inch thick.1 medium red cabbage
- Thinly slice the onion. Peel and core the apples and dice.1 yellow onion, 2 apples
- Place the cabbage, onion and apple in the slow cooker.
- Add the sugar, vinegar, red wine and seasonings into the slow cooker. Stir well to combine.3 tablespoons brown sugar, 2 tablespoons apple cider vinegar, ½ cup red wine, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon all spice, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Dice the butter and place on top.2 tablespoons butter
- Put the lid on. Cook on slow for 6 to 7 hours, or on high for 3 to 4 hours.
- Stir once in the last hour of cooking for best results.
- The cabbage is ready when it is tender, glossy, and a deep purple color.
Video
Notes
- Slice the red cabbage evenly in ¼ inch strips so that it cooks at the same rate.
- Taste before serving and adjust with a little brown sugar or vinegar if you want it sweeter or tangier.
- The flavors are even better after sitting, so it’s a great holiday side to make a day or two in advance.
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