I know that spring will soon be upon us and most people will be stowing their slow cookers away until the colder months come around again but I thought I’d try and sneak one last wintry recipe.
I’ll still be keeping my trusty slow cooker out and trying to use it for more innovative recipes throughout the year, but there’s nothing quite like the smell of dishes like this braised red cabbage and apple wafting through your kitchen on a frosty day.
This dish is often served in the UK alongside hotpot, stews and savoury pies, but it’s so versatile as a side dish that it could really be eaten with any kind of meat veggie entree. It has a wonderful warmth from the spices and a tangy sweetness from the apples and vinegar – not to mention a vibrant purple colour that livens up any plateful.
Slow Cooker Braised Red Cabbage and Apple
12
servings20
minutes4
hoursIngredients
1 large red cabbage
4 large green apples, peeled, cored and chopped
3 small white onions, diced
1 clove garlic, chopped
1/4 tsp ground nutmeg (or fresh grated)
1/4 tsp ground cinnamon
3 tbsp soft brown sugar
3 tbsp apple cider vinegar
1/2 oz (10g) unsalted butter
Salt and pepper to season
Directions
- Remove the tough outer leaves from the cabbage and cut off the hard stalk. Shred finely with a sharp knife until the whole cabbage has been cut into strips (similar to coleslaw).
- Add all of the ingredients, minus the butter, into the bowl of the slow cooker and give it a quick stir to combine.
- Dot the butter onto the top of the cabbage and then put the lid on and cook on low for 4 hours, stirring once halfway through.
Notes
- If you have a slow cooker that works at a very low temperature (as I do), you may wish to cook on medium for 3-4 hours instead.
- Cabbage can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month. Cabbage should be defrosted before being re-heated in a pan over medium heat on the stove.
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