Sweet and Sour Cabbage (Slow Cooker)
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Sweet and Sour Cabbage (Slow Cooker)
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This incredible Slow Cooker Cabbage recipe is perfect for cabbage lovers! The sliced cabbage becomes so incredibly tender with just the right amount of crispy texture. It’s heavenly!
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Ingredients
- 1 purple cabbage cored and thinly sliced (about 2 ½ lbs, medium head
- 2 Tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 6 lices Bacon chopped
- 2 cups sweet onion thinly sliced
- 2 teaspoons thyme divided, fresh
- ½ teaspoon fennel seeds
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 2 cups apple cider
- 1 Tablespoon light brown sugar packed
- 1 Tablespoon apple cider vinegar
- 3 bay leaf
Instructions
- In an extra large microwave safe bowl, combine the cabbage, oil, salt and pepper.
- Cook for 15 minutes, stirring every 5 minutes.
- Once the cabbage is tender, drain the liquid and transfer cabbage to the slow cooker.
- In a 12 inch skillet over medium high heat, cook the bacon for 5 minutes, then add onion and cook for an additional 3 minutes or until tender.
- Add 1 teaspoon of the thyme, fennel seeds, cinnamon and allspice. Cook for 1 additional minute.
- Pour ½ cup of apple cider into the hot skillet and deglaze the pan then pour over the cabbage in the slow cooker.
- Pour the remaining apple cider (1 ½ cups) over the mixture and top with 3 bay leaves.
- Cover and cook on high for 3-4 hours or low for 5-6. Stir in brown sugar and apple cider vinegar right before serving.
Notes
- Make it ahead: Prep your cabbage in the crockpot in the morning or the night before. It will take several hours to cook so it will be ready in time for dinner.
- Don’t add raw cabbage to the slow cooker. I found that the cabbage was cooked perfectly after softening it in the microwave. It’s a very important step that you shouldn’t skip.
- Remove the core. The center of the cabbage is tougher than the leaves so be sure to cut it out when slicing it.
- Storing: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave for 30-45 seconds or until warm. I recommend against freezing cooked cabbage to preserve its texture.
Nutrition Information
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Calories
358kcal
(18%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
22mg
(7%)
Sodium
869mg
(36%)
Potassium
812mg
(17%)
Fiber
6g
(24%)
Sugar
26g
(52%)
Vitamin A
2410IU
(48%)
Vitamin C
126mg
(140%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 869mg | 36% |
| Potassium | 812mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 2410IU | 48% |
| Vitamin C | 126mg | 140% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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