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Nutrition Facts
Serving Size 1 (306g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 176
Calories from Fat 30		(17%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 57mg		2%
Potassium 530mg		15%
Total Carbohydrate 37.9g		12%
	Dietary Fiber 6.2g	24%
	Sugars 25.2g
Protein 2.7g		5%
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Crock Pot Baked Spiced Red Cabbage With Apples or Pears

Recipe #191313 | 6¾ hours | 45 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: French Tart
Oct 20, 2006

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!

SERVES 8 -10 (change servings and units)

Ingredients

2 lbs red cabbage, shredded finely
4 large onions, peeled & finely diced
4 large apples or pears, NOT peeled, finely diced
4 garlic cloves, peeled & finely minced
4 tablespoons soft brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
salt & pepper
3 tablespoons red wine vinegar
1 ounce butter

Directions

1
Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
2
Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
3
If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
4
For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
5
(If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
6
Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
7
Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
8
For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
9
It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
10
Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

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Featured Reviews for This Recipe

From: Cookin' Kiki

On Sep 7, 2009

Was very tasty, and I am planning to freeze the leftovers for a quickie dinner. However, it seemed to be missing something that would make it great. Can't figure out what it is, but if I ended up with another head of red cabbage (from my CSA), I know what I'll be making.

0 people found this review helpful

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From: bakedapple42

On Aug 14, 2009

Very tasty and it used up all the red cabbage in my garden! Used apples, pears, and cranberries. The pears melted into the dish and the apples & cranberries retained some shape/texture. I froze it in 3 cup portions so we can have an easy side dish to serve with pork chops, ham or turkey.

1 person found this review helpful

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From: Thorsten

On Sep 15, 2007

I love red cabbage. And it is getting better as slower you cook it. I like the fruity notes of apples here. Although I used apples in red cabbage before, but not four apples, but this was really great. I think pears would be great too and will try it next time. Instead of red wine vinegar I have used elder vinegar. It enhances the fruityness and is of a dark red color. Because it is not that acidic I have added an additional tablespoon of it. For the spices I have used a cinnamon stick and whole cloves. This gives me the chance to remove them, when the flavour might getting too strong. I have cooked the cabbage on the stove top on very low for 3 hours (after 2 hours I removed the cinnamon) and it was smooth and silky in the end. Wonderful. Thanks for sharing.

5 people found this review helpful

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From: Mrs. Lumpy

On Dec 26, 2008

I made this for the big Christmas dinner and it made the whole house smell wonderful!! It tasted pretty good too... although mine never really turned a lovely shade of red... just stayed purple... I used a combo of 2 apples and 2 pears since my mom doesn't really like apples... I also threw in a handful of cranberries to the mix for good measure! This recipe makes A LOT!!! and no one really ate it, but my grandfather... so I have a lot left over... and now my refrigerator smells like cabbage... I might make this again just for my grandfather, but for a big dinner where I need to please everyone... I might stick with something more traditional!

2 people found this review helpful

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