Delicious slow cooker red cabbage with cranberries and festive spices is so easy to make. Simply peel, chop and leave it to cook in the Crock Pot or slow cooker. A delicious holiday dish with barely any effort. Freeze ahead too, vegan and gluten free as well! 3 Weight Watchers Smart Points per portion
Slow Cooker Red Cabbage
I’ve become a red cabbage addict this winter. A bowl of braised red cabbage has never really graced my table before; for some reason I thought I didn’t really like it but I am now a convert.
This braised slow cooker red cabbage is so effortlessly easy to make: peel, chop and slice and away you go. I think that the slices of the red cabbage are so pretty with the layers of the leaves – white on the inside and that glorious Palatine purple.
Slow cooker red cabbage is classically cooked with apple and onions. I’ve put a festive twist on it and by adding fresh tart cranberries, cinnamon, cloves and star anise to add some light spicing.
This braised red cabbage is a delicious Christmas or Thankgiving side dish that is versatile to serve and so easy to prepare – simply slice and dump into the slow cooker or Crock Pot to cook. This slow cooker red cabbage can be made ahead of time and frozen before reheating in the slow cooker or microwave.
There is plenty to love about the humble red cabbage; it is both thrifty and robust – a red cabbage will last a week or so in the salad crisper once you have cut into it. It is easy to prepare and adaptable.
That deep purple is such a glorious colour, and of course it provides a healthy helping of vegetables and certainly counts towards my everyday healthy food mantra.
My one simple mantra for Fuss Free Food & Healthy Eating
“Eat a generous portion of (raw) vegetables with every meal whenever you can”
How to Make Slow Cooker Braised Red Cabbage with Cranberries
Step one – gather your ingredients – red cabbage, onions, apples, cranberries and spices. Peel and slice the onion and cabbage, peel the apple and cut it into chunks.
How to Choose & Prepare Red Cabbage
When you buy a red cabbage, choose one that is firm, heavy and has crisp tightly packed leaves. Avoid any red cabbages which feel light, or are soft.
Red cabbage is easy to prepare. Simply cut into quarters, removing the outer leaves and the white core before slicing. To preserve its beautiful colour always add a little vinegar or something acidic such as lemon juice when cooking.
Step Two – Throw all the ingredients into the slow cooker – the prepared vegetables, vinegar and sugar, plus the spices.
Put the lid on and cook for an hour on high, then 5 hours on low. If it looks pale half way through cooking, don’t worry! The colour will come back towards the end of the cooking process!
Step Three – Check the cabbage about an hour before the end of cooking, if needed, leave the lid ajar so some of the liquid can evaporate.
Slow Cooker Red Cabbage with Cranberries Recipe Notes, Hints & Tips
Spices
- Use the best spices you can – I find it pays dividends in terms of the flavour. The better quality they are then the more flavour the spices will have.
- Remember that the flavour will develop over time, less is more when it comes to spices – adjust to suit you.
- Add some different spices – as well as, or instead of, the cloves, cinnamon and star anise. Other spices which would be delicious could include cardamon, juniper berries, all spice and a grating nutmeg. Don’t go mad and add all of them!
Ingredient Adaptions / Substitutions
This is a very forgiving and easily adapted recipe.
- Use what you have in your fridge and pantry. Add an extra onion, or apple. You could even add a pear, and grate some orange zest in.
- Use fresh or frozen cranberries, if you don’t have these, then replace with dried cranberries or cranberry sauce. You could even use cranberry juice in place of the water.
My cabbage has lost its colour!
- Whilst it is cooking this dish will lose some of its glorious colour, but towards the end of the cooking it goes darker again. It is essential to use vinegar to preserve the colour.
- If you want a very vibrantly coloured dish then grate some beetroot and add during the last hour of cooking.
Can I Freeze Slow Cooker Red Cabbage?
Yes – this is the ultimate make ahead dish – cook and then freeze for up to a month in an airtight plastic box. Defrost and reheat for 2 hours in the slow cooker.
How Long will Slow Cooker Red Cabbage keep in the Fridge?
Once made place in a covered dish in the fridge for up to 3 days.
Slow cooker red cabbage with cranberries and festive spices
Ingredients
- 1 lb red cabbage ((small))
- 1 onions
- 2 apples
- 1/2 cup cranberries ((fresh))
- 4 tbs soft brown sugar
- 1 cinnamon stick
- 5 cloves
- 1 star anise
- 3 tbs red wine vinegar
Instructions
- Cut the cabbage into quarters, discard the core and outer leaves and then thinly slice.
- Peel and slice the onions
- Peel, core and chop the apples
- Lightly oil the inside of the slow cooker pot, add all the ingredients and mix well.
- Add enough water so it is about 1" 2.5cm deep in the pot.
- Cook on high for an hour, then low for another 5 hours. Stir from time to time.
- If needed leave the lid slightly ajar for the last hour of cooking to reduce the liquid.
Notes
- Use the best spices you can - I find it pays dividends in terms of the flavour. The better quality they are then the more flavour the spices will have.
- Remember that the flavour will develop over time, less is more when it comes to spices - adjust to suit you.
- Add some different spices - as well as, or instead of, the cloves, cinnamon and star anise. Other spices which would be delicious could include cardamon, juniper berries, all spice and a grating nutmeg. Don't go mad and add all of them!
- Use what you have in your fridge and pantry. Add an extra onion, or apple. You could even add a pear, and grate some orange zest in.
- Use fresh or frozen cranberries, if you don't have these, then replace with dried cranberries or cranberry sauce. You could even use cranberry juice in place of the water.
- Whilst it is cooking this dish will lose some of its glorious colour, but towards the end of the cooking it reabsorbs the cooking liquid and regains its colour. It is essential to use vinegar to preserve the colour.
- If you want a very vibrantly coloured dish then grate some beetroot and add during the last hour of cooking.
- Freeze in an airtight container for up to a month. Defrost and then reheat.
- This recipe is 3 Weight Watchers Smart Points per portion
Video
For another healthy slow cooker recipes try my fat free slow cooker root vegetable soup
and this would make a delicious side for my leftover turkey and ham pot pies.
Kip
I’ve had an Instant Pot for a year now and still just about the only thing I use it for are beans. I think I’ll give this a go (and see if my partner will consider eating cooked cabbage, which I love)
Helen
I really want an Instant Pot too
Kayleigh Rose
Red cabbage is one thing that i have NEVER TRIED! I will have to put it on my experience list. Haha! x
Helen
I’ve never been that keen but this slow cooker recipe has converted me!
Jessica Hughes
I really like red cabbage but I’ve never thought of cooking it in a slow cooker or combining it with cranberries. The spices you use for this dish along with the cranberries really does sound like a wonderfully savory holiday dish. I’d really like to give this a try.
Nayna Kanabar
I love red cabbage and I make a similar dish that is a relish with Indian spices called sambharo. It has a sweet and sour taste and its delicious. I have never thought to add cranberries so will try that next time.
Helen
that sounds delicious! I love the tartness that cranberries add to this dish
Nina
I’ve always liked the sound of a slow cooker and this would definitely be a recipe that I would love to make. I love the addition of cranberries too – super festive!
Kristen Wood
This looks so delicious!
Patty @ Spoonabilities
Oh my gosh! How delicious this looks. I love red cabbage and can’t wait to try this!
Jillian
This looks yummy and festive!
Matt @ Plating Pixels
This looks amazing, and a great reason to get my slow cooker out again.
Laura
Helen, what a great recipe. I never though of adding those spices and cranberries to a red cabbage, but yes it make a lot of sense. Cabbage needs acidities, and I usually use vinegar but for a festive idea, cranberries are perfect even for their colour.
Helen
I’ve not been keen on red cabbage before, but this one was delicious.
Helen
Yes to the acid for colour preservation and for flavour. I’ll be making this frequently.
Ashleigh Dougherty
I never think about using left over red cabbage from lunch salads, but this is a great way to get your money’s worth!
Helen
This is my new favourite winter slow cooker recipe. It is all about the #ExtraVeg
Grace L
What a wonderful idea, and something I would never have thought of myself. I love the idea of the spices and the colour is just lovely.
Wendy M
I simply love red cabbage, unfortunately no one else in the house does. On the up side, more for me! Certainly going to have to try this, it looks delicious.
ashley mole
I love making tasty side dishes for Christmas lunches. This sounds really nice. I can’t say i’ve ever cooked red cabbage before.
Siobhan
I’m all for extra veggies. It is a great mantra to follow, and makes all the difference. Love this red cabbage dish, can almost smell the photos!
Harriet
This could easily be my new favourite festive dish. It sounds utterly delicious and very tasty.
Bryan B
This is a great side dish for the Christmas menu. Ideal for slow cooker use and sounds very tasty indeed.
Lisa Dodds
I think the only time I have had red cabbage is in a slaw, so I’m really intrigued about cooking it. Will have to try it.
Poppy Millen
I love using my slow cooker and this is just another great recipe to add to the list. A great mix of delicious ingredients for a beautiful looking dish.
Ellie D
I have a recipe I make with red cabbage and beans, a kind of stew. Always very popular. This is a lovely alternative, I imagine it has wonderful flavours.
Vicky East
Im about to make this, I’ve done red cabbage before but wanted a recipe that included cranberries and found this one. I did apple cider vienegar and apple cider instead of the red wine vinegar and water and added a pinch of allspice. Going to do it with broccoli, mashed potato and pork chops in a dijon mustard cream sauce. Just right for a frigid, snowy, winter weeknight dinner.