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Red Cabbage on a plate with schnitzel

Slow Cooker German Red Cabbage

Course Main Dish
Cuisine German
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 12 seervings


  • 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.


Variation 1:  If your cabbage has a lot of cooking liquid at the end thicken it with 2 Tbsps of corn starch dissolved with just enough water to make a thin paste. Stir into slow cooker during last hour of cooking.
Variation 2:  About an hour before serving stir in 1/2 cup or so of sour cream for a creamy red cabbage. Adjust for salt to taste.
Hint:  You can also buy jarred red cabbage. Kuhne is a good brand.  Drain 2 -24 oz jars and heat gently in the slow cooker on low.  (This may only take about 4 hours since it is already cooked).  Alternately you can heat covered in a 350 degree oven for about 1 hour. I don't add anything to the jarred cabbage and it gets rave reviews from many of my guests!