Slow-Cooker Red Cabbage with Apples

Come home to this delicious red cabbage and apples side dish that’s made in a slow cooker. MORE+ LESS-

By Betty Crocker Kitchens

December 8, 2015

medium head red cabbage, coarsely shredded (8 cups)

medium tart red apples, sliced

tablespoons sugar

tablespoons water

tablespoons cider vinegar

tablespoon margarine or butter, melted

teaspoon salt

1/4

teaspoon pepper

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1

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2

Cover and cook on low heat setting 6 to 8 hours or until cabbage is very tender.

Shredding cabbage is easy if you use a long, sharp knife. Remove the tough outer leaves from the cabbage head. Cut the cabbage, through the core, into fourths. Remove the core, and cut the cabbage across the leaves into thin slices. The leaves will separate into long, thin pieces of cabbage. If you have a food processor with the slicing attachment, the work is even easier!
Apples with red cabbage is a popular combination, but you may want to add a cup of chopped dried apricots or pears instead of the apples for a different twist.
The sweet and sour flavors of this cabbage dish go nicely with pork chops or roast pork or duck. If you are a fan of wild duck, this is the perfect side dish to complement its hearty flavor.