Slow Cooker Spiced Red Cabbage
An adapted recipe for those of you who love to use a slow cooker and therefore, free up the oven for more cooking or a way of cutting electricity costs. As many of us have differing machines, my best advice is to follow the instructions on your slow cooker for the long cook and enjoy a stress free homemade red cabbage.
Spiced Red Cabbage is traditionally enjoyed as a winter vegetable with the famous festive dinner of roast turkey and trimmings but can also be served as a superb accompaniment with any roasted meat or poultry. Likewise delicious for vegans when served with a classic baked potato.
Ingredients
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1 kg red cabbage- outer leaves removed, hard stalk removed and finely shredded
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450g red onions- skin removed and finely chopped
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450g eating apples- no need to peel, cored and diced
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1-2 cloves of garlic- finely chopped
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Spices:
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2 tsp mixed spice- nutmeg, cloves, cinnamon
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3 level tbsp soft brown sugar
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1 cinnamon stick
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2 bayleaves
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Other:
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3 tbsp cider vinegar
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30g butter- cubed
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Butter to grease the casserole dish
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Sea salt & plenty of freshly ground black pepper
Instructions
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Prepare red cabbage:
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01 Remove the outer leaves and discard the centre core (hard stalk). Shred finely either by hand or using a food processor.
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Assemble to bake:
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02 Using your slow cooker bowl thickly butter and then arrange in layers all ingredients i.e first a layer of cabbage seasoned with sea salt and black pepper, follow with the chopped onions, apples, garlic and spices with a sprinkling of brown sugar. Continue until you have used all the ingredients. Finish with the cider vinegar and cover the top with the cubed butter - see image #2.
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Bake:
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03 Place the slow cooker bowl into your machine, cover the bowl with a layer of non stick baking paper and finally glass lid - see image #3. Slow cook until the cabbage is tender. Best to only stir once during the cooking process, as removing the lid lowers and slow down cooking.
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04 Serve:
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05 Serve hot to the table.
Notes
Red cabbage, once cooked, will keep warm without coming to any harm, so either keep warm in your machine and serve, or remove, store and reheat in the microwave if you have one, or place in a hot oven. Red cabbage is a perfect vegetable to make if you are busy and wish to make a day or two ahead, and yes, it does freeze well so, all in all, it's a real winner of a recipe.
