This festive slow-cooker red cabbage is a delicious Christmas side-dish, saving valuable space on the cooker. Braised with apple. cranberry, balsamic and spices.
🍴 Why you will love this recipe
Using a slow cooker for one of your Christmas side-dishes is such a great idea. Not only do you save space on the cooker, but it also allows you to prep-ahead, saving time in the busiest part of the day.
The red cabbage is braised in port and balsamic vinegar, with apple, cranberry and festive spices. Preparation time is minimal, but with maximum festive flavours!
This braised red cabbage could be fully prepared the night before, then you just turn on the slow cooker when you get up on Christmas Day.
📝 What you need
Red Cabbage Look for a shiny, fresh red cabbage for maximum flavour and texture. Discard just the outer leaves and cut out the tough core.
Eating Apple Using an eating rather than a cooking apple adds sweetness and retains small apple-y chunks in the finished dish, (cooking apples tend to turn to mush).
Balsamic Vinegar adds a lovely deep, savoury edge but if you don't have any you can use red wine vinegar or cider vinegar instead.
Cranberry sauce adds a fruity and sweet flavour.
You will need a slow-cooker for this red cabbage dish. You can often pick these up second hand for free or a very small fee on local reuse sites.
If you're looking for a new one, take a look at the Morphy Richards Sear, Stew & Stir Slow Cooker - it is very well-priced and being able to start dishes off on the hob then transfer to the slow cooker makes such a difference to the finished dish.
👩🏽🍳 How to make your Slow Cooker Red Cabbage
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Trim and finely slice the red cabbage. Peel and finely slice the red onion. Place both into the slow cooker.
Peel and core the apple and chop it into small chunks. Add it to the slow cooker along with all the remaining ingredients. Cook on high for 4-5 hours or on medium for 5-6 hours until the cabbage is soft and tender.
🔪 Top Tips & FAQs
Slicing the red cabbage and red onion as finely and evenly as you can takes this side dish to the next level. Use a large, sharp knife and work your way up horizontally after chopping out the core.
Don't forget to season well and then taste and adjust before serving.
Yes, you can do all the preparation the day before, then just turn on the slow cooker on the morning you need it. I don't recommend making it ahead then reheating, as it can lose its vibrant colour and some of its flavour when reheated.
You can, but it does lose some of its vibrant colour and texture. It isn't as good as freshly cooked, but if you've got leftovers I would absolutely freeze them for a weeknight supper side dish.
Yes - just follow the instructions but cook it in a large, lidded casserole dish. Bring to the boil then reduce to a low simmer and cover with a lid. Cook for about an hour, until soft and tender.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Slow Cooker Red Cabbage
- 1 red cabbage
- 1 red onion
- 1 eating apple
- 40 g dairy-free block margarine
- ½ teaspoon cinnamon
- a little grated nutmeg
- 3 tablespoon dark brown sugar
- 2 tablespoon cranberry sauce
- 50 ml balsamic vinegar
- 50 ml port, red wine or water
- Remove the outer leaves from the red cabbage. Halve it and remove the tough core from the centre. Finely slice the remaining cabbage and tip into the slow cooker.
- Peel and finely slice the red onion and add to the slow cooker.
- Peel and finely chop the apple and add to the slow cooker.
- Add all remaining ingredients and season well with salt and black pepper, then mix well.
- Cook in the slow cooker for 4-5 hours on high or 5-6 hours on medium. When the cabbage is tender, taste and adjust seasoning as required, then serve.
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