Red cabbage is such a good side dish-it is a little bit tangy and it really brightens up a plate! You can fix it and forget it in your slow cooker!
I make it all the time. I serve it with German meals like Schnitzel and Rouladen but I also serve it at Christmas with my Madame Benoit’s Tortiere recipe. In Quebec they often serve beets with their traditional tortiere, I think for the colour more than the tanginess.
Red cabbage is inexpensive, low in calories and high in nutrients.. talk about eating the rainbow!
I like to make mine in the slow cooker. It is easy and lends itself to the long, slow cook. You want to cook it long enough for the cabbage to get really tender. You can do it in the oven as well in a covered casserole. In the oven I would cook it for at least 2 hours on 350 degrees and check to make sure it has water at all times.
Red cabbage freezes well and reheats well too. So… win/win all around!
- 1 head red cabbage
- 2-3 Tbsps bacon fat (or butter or oil)
- 1 yellow onion diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 2 tsps sugar
- 2 Tbsps white vinegar
- Shred cabbage with a mandolin or rough chop in a food processor. It should be a little coarser than you would use for a cole slaw. (Be careful with the food processor - they can over-process really quickly).
- Mix all the other ingredients in a microwaveable dish and warm together,
- Place cabbage in a large slow cooker. Pour mixture over the cabbage and stir to coat.
- Add about 1/2 cup of water to the slow cooker.
- Cover and cook on low about 7 hours.
- About 1/2 hour before serving check to adjust seasonings. Add more salt and vinegar if you want it tangier. The vinegar will also help keep the colour vibrant.
- Serve warm.