Tag Archives: cabbage

Slow Cooker Red Cabbage

My Grandma’s Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

My Grandmother was a lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

She didn’t own a crock pot in those days, but I do remember her slow cooking on a Paraffin Stove.
Slow cooked Red Cabbage with apples and spices, just the smell reminds me of her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what you need, home made cozy comfort food.

Serves : 6-8

Slow Cooker Red Cabbage

Slow Cooker Red Cabbage

2 tbsp. butter
1 medium red cabbage, shredded on a mandoline or cut thinly with  knife
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup  sugar
1/4 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

Slow Cooker Red Cabbage

This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.


Myra XO


Pickled Red Cabbage

Makes: 2  18 oz./500 ml.  jars
The color of this pickle is just incredible, especially after it has pickled for a few days, the color gets intensified and deeper. So pretty, but the flavor is even more amazing.
I could eat it on its own it so good. It’s very healthy too and great for digestion.
It really doesn’t take long to make and its very easy too.
It is the perfect addition to any Sandwich or Salad. Also as a side for grilled Meats or Fish.
    • 1 red cabbage
    • 4 tbsp.  sea salt
    • 1 1/2 C.Cider vinegar
    • 1/2 C.  Balsamic vinegar
    • 2 C.  Red Wine
    • 1 C.  Sugar
    • 1 tsp. Schezuan Pepper
    • 2 Bay leafs
    • 1 thumb sliced Ginger
    • 1/2 tsp ground All Spice
    • 1/2 tsp. ground Cloves
    • ½ teaspoon Coriander seeds
    • 2 Star Anise
    • 1 whole dried red chilli
    • 1 Orange, washed and sliced
    • 10 Cardamom pods
    • 1 cinnamon stick, broken into three pieces
    • ground Black Pepper


Remove outer leaves of cabbage and cut into quarters. Remove the inner core. Finely shred the cabbage. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit on the counter for about 4 hours.

Rinse and drain the cabbage, dry with a clean tea towel.

In a small sauce pan heat vinegar, wine, spices and sugar. Bring to a boil, stirring until sugar is dissolved. Continue to boil until liquid has reduced by half.


Meanwhile, turn on oven to 425° F and wash 2  18oz./500 ml. canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.

Pack the cabbage into sterilized jars and pour over the vinegar. Seal and let cool. Keep refrigerated. Will keep for about 3 months.


Myra Xo