Red Cabbage With Apples and Spices - Crock Pot

From: Ashley Lopez

On Oct 20, 2008

had to cook this for 6 hours, the last hour on high. Next time I'll add some honey or brown sugar to sweeten it up a bit more, or even another apple. Delicious!

From: hannath

On Apr 3, 2008

I made this yesterday to go with a duck that I was roasting. I started this cabbage dish in the crock at about 2pm. It was very easy to assemble, and quick. I added a little more honey and added a little bit more of the spices. I like a lot of flavor. This cooked very well on high for four hours and was ready to eat. It made the whole house smell so good!! I thought this was very tasty, with a sweet and sour flavor twist to it. The color was beautiful, also having eye appeal. I was the only one in the house that liked it, so I packaged up a bunch of it and sent it up the street to some senior friends. They said it smelled wonderful and was very good to eat!!! I believe 'mouthwatering' was used once or twice. All in all, a very good, beautiful dish!! I plan on making it again.

From: Irmgard

On Mar 6, 2006

This is an excellent recipe which tastes very much like the way my mother used to make red cabbage. I found with my particular slow cooker, though, that I had to cook it on high in order for it to be ready on time for dinner. Otherwise, I made it as directed.

From: justcallmetoni

On Oct 19, 2005

Yummy. This was such a nice variation on the typical red cabbage recipe. Like Barb and Caroline, I made mine on the stove and the dish was ready to eat in just 45 minutes. My I added an extra tablespoon of Splenda at the end because i love sweet cabbage. The balsamic makes a nice departure from cider vinegar and works well with the spices included. I served mine with Mititei (Small Ground Beef Sausages) Mititei (Small Ground Beef Sausages) and some boiled potatoes for a comforting quick meal. Thanks Rita!