Slow Cooker Red Cabbage with Apple & Cider
This easy slow cooker red cabbage combines apple, cider vinegar, and gentle spices to create a deep, jammy side dish with minimal effort. The slow heat caramelises the natural sugars, giving a mellow sweetness that balances perfectly with a touch of tang. Ideal for Sunday roasts or festive dinners, and it tastes even better the next day.
Ingredients
- ½ medium red cabbage about 500 g
- 1 medium apple peeled and grated or thinly sliced
- 1 small red onion, finely sliced
- 1.5 tbsp maple syrup or brown sugar
- 30 ml apple cider vinegar
- 50 ml dry apple cider or apple juice
- 1 stick cinnamon
- 2 whole cloves
- 25 g butter swap with vegan butter or olive oil to make vegan
- sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Slice the red cabbage finely, peel and core the apple, and finely slice the onion.
- Add half the cabbage to the slow cooker, then layer over the onion and apple. Sprinkle in the sugar, pour in the vinegar and cider, and add the cinnamon stick and cloves.
- Top with the remaining cabbage, dot with the butter, and season lightly with salt and pepper.
- Cover and cook on LOW for 4–5 hours, stirring once or twice if possible, until the cabbage is tender and glossy.
- If the mixture looks dry, add 1 tbsp water or cider; if too wet, cook uncovered for 20–30 minutes to reduce.
- Remove the cinnamon stick and cloves. Taste and adjust with a splash of vinegar for tang or ½–1 tsp sugar or redcurrant jelly for sweetness. Serve warm.
Notes
If you use vegan butter or olive oil, this slow-cooked red cabbage will be naturally vegan, dairy-free, and gluten-free, so it fits easily into most winter menus without any adjustments.
- Different fruits: Try adding pear for a softer sweetness or quince for a firmer, more aromatic finish. A handful of dried cranberries or raisins can also add gentle bursts of sweetness.
- Alternative spices: Swap cinnamon and cloves for star anise and juniper berries for a lighter, more aromatic profile.
- Sweetener options: Use maple syrup, honey, or demerara sugar depending on what you have. Each adds a slightly different depth — maple for roundness, honey for brightness, sugar for balance.
- Substitutions: If you’re out of apple cider vinegar, use red wine vinegar or balsamic for a softer acidity. Apple juice can replace cider for a sweeter result.