Slow Cooker Vinegar-Braised Red Cabbage

This is a tart dish. Adding additional jelly or serving the cabbage with some additional butter melted on top can cut the tartness. Be sure to refrigerate any leftovers; the cabbage tastes better the next day and can be reheated and served warm or used cold as a pickle-replacement condiment on a sandwich.

Serves: 8Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1 medium head red cabbage
  • 4 Tbsp. butter
  • 1 Tbsp. sugar
  • ¼ tsp. salt
  • ⅓ cup water
  • ⅓ cup white vinegar
  • 1 small apple, peeled, cored, and grated
  • 1 Tbsp. red currant jelly


  • Remove and discard the tough outer leaves of the cabbage. Cut the cabbage in half and remove the core; finely slice or shred the cabbage.
  • Add the shredded cabbage, butter, sugar, salt, water, vinegar, and apple to the slow cooker. Cover and cook on low for 6 hours or until the cabbage is cooked through.