Slow cooker red cabbage with cranberries and festive spices
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 naturally gluten free.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
- 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
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.
Slow Cooker Red Cabbage with Cranberries Recipe Notes, Hints & Tips
Ingredient Adaptions / Substitutions
This is a very forgiving and easily adapted recipe.
- 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!
My cabbage has lost its colour!
- 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 60kcal | Carbohydrates: 15g | Sodium: 13mg | Potassium: 169mg | Fiber: 2g | Sugar: 10g | Vitamin A: 525IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 0.5mg