Crock-Pot Red Cabbage {German Style}
Delicious sweet and sour red cabbage from the crock-pot. With apples, herbs and stewed in a sweet and sour sauce. The whole house smells wonderful! And thanks to the slow cooker, you can quickly and easily get a very simple cooked red cabbage with a lot of taste.
Equipment
- 1 tea infuser
- 1 crock-pot
Ingredients
- 2 juniper berries
- 2 cloves
- 1¼ Pound red cabbage sliced
- 1 red onion finely chopped
- 1 clove garlic crushed
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 2 Apples Pink Lady, Honeycrisp, Jonagold or Braeburn apples, peeled and cored. Cut in pieces.
- 1½ tablespoon red wine vinegar
- 1 cup vegetable stock
- 2 bay leaves
- 1 cinnamon stick
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Optional: Place the juniper berries and cloves in a tea infuser (or bag). That way you can easily remove them at the end.2 juniper berries, 2 cloves
- Place the red cabbage, onion, garlic, brown sugar, honey, tomato paste, apple cubes, red wine vinegar in the slow cooker and mix well.1¼ Pound red cabbage, 1 red onion , 1 clove garlic , 2 tablespoons dark brown sugar, 1 tablespoon honey, 1 tablespoon tomato paste, 2 Apples, 1½ tablespoon red wine vinegar, 1 cup vegetable stock
- Place the bay leaves, cinnamon stick, juniper berries and cloves on top.2 juniper berries, 2 bay leaves, 1 cinnamon stick, 2 cloves
- Turn on the slow cooker on low for 8 hours.
- Remove the juniper berries, cloves, cinnamon sticks, and bay leaves.
- Taste and season with salt and pepper.salt and pepper
- Serve immediately.
NOTES
1. - Red Cabbage
Because red cabbage is a hardy cabbage, it is quite a bit of work to clean it. And the cutting is also quite a chore. Although you can do the latter in a food processor with a knife and suitable for shredding. But this is one of those typical vegetables that you can buy well-cut in the supermarket and that saves you a lot of work.
2. - Spices
Remove cloves and juniper berries and bay leaves from the red cabbage before serving. To make it really easy now, I use a to collect the herbs. You can easily find them this way. The bay leaf and cinnamon stick are large enough to be quickly retrieved.
3. - Crock-Pot High or Low
Normally you make the recipe on low for 8 hours. Then the flavors are optimized. But if you have less time, you can also use the slow cooker on High for 4 hours.
4. - Serve with
Mashed potatoes, applesauce, and Old Fashioned Hachee. Great combination!
5. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
6. - Storage
Before storing, let the red cabbage cool down quickly!
- Refrigerator - Store covered in the refrigerator for up to 2 days
- Frozen - Put the red cabbage in a freezer box and store it in the freezer for up to 3 months. Let thaw in the refrigerator.
- Reheating - Place the red cabbage in a saucepan and heat over medium heat while stirring until warm.
Nutrition
Calories: 152kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 310mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1824IU | Vitamin C: 88mg | Iron: 2mg
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