Bavarian Red Cabbage Slow Cooker Recipe

Crock Pot Baked Spiced Red Cabbage With Apples or Pears

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!

4

large onions , peeled & finely diced
4

large apples or 4 large pears , NOT peeled, finely diced

NUTRITION INFO

Serving Size: 1 (254) g

Servings Per Recipe: 8

AMT. PER SERVING % DAILY VALUE

Calories: 179.1

Calories from Fat 30 g 17 %

Total Fat 3.4 g 5 %

Saturated Fat 1.9 g 9 %

Cholesterol 7.6 mg 2 %

Sodium 63 mg 2 %

Total Carbohydrate 38.2 g 12 %

Dietary Fiber 6.5 g 26 %

Sugars 25.7 g 102 %

Protein 2.9 g 5 %

DIRECTIONS

Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
(If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!