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Sweet and Sour Cabbage (Slow Cooker)

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!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 -6 servings
Calories: 358 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 medium head purple cabbage cored and thinly sliced (about 2 ½ lbs)
  • 2 Tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 lices Bacon chopped
  • 2 cups sweet onion thinly sliced
  • 2 teaspoons fresh thyme divided
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 2 cups apple cider
  • 1 Tablespoon packed light brown sugar
  • 1 Tablespoon apple cider vinegar
  • 3 bay leaves

Instructions

    Cup of Yum
  1. In an extra large microwave safe bowl, combine the cabbage, oil, salt and pepper.
  2. Cook for 15 minutes, stirring every 5 minutes.
  3. Once the cabbage is tender, drain the liquid and transfer cabbage to the slow cooker.
  4. 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.
  5. Add 1 teaspoon of the thyme, fennel seeds, cinnamon and allspice. Cook for 1 additional minute.
  6. Pour ½ cup of apple cider into the hot skillet and deglaze the pan then pour over the cabbage in the slow cooker.
  7. Pour the remaining apple cider (1 ½ cups) over the mixture and top with 3 bay leaves.
  8. 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

Calories 358kcal (18%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 22mg (7%) Sodium 869mg (36%) Potassium 812mg (23%) 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

% 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.