Braised Red Cabbage is the perfect festive side dish. Easy to prepare and cook in your slow cooker, instant pot or the oven and delicious served alongside most main dishes. Gluten free, vegan/ vegetarian and Keto friendly.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Side Dish
Cuisine: American, Continental
Keyword: Braised Red Cabbage, Braised Red Cabbage with Apples, Slow Cooker Braised Red Cabbage
60ml(¼ cup) vinegar, apple cider or red wine vinegar
6tbspcranberry jelly or cranberry sauceomit for Keto
3tbspbrown sugar or Sukrin Gold for Keto version
80ml(⅓ cup) apple juiceor water for Keto version
1tspmixed spiceor ¼ tsp each of cinnamon, cloves, allspice, nutmeg
1cinnamon stick
1star anise
1tspsalt
Instructions
Preparing Red Cabbage with Apples
Remove the outer leaves from the cabbage and slice it in quarters. Remove the tough core from each quarter.
Shred the cabbage, apples and onions in a food processor fitted with a slicing blade or slice everything by hand.
Slow Cooker Braised Red Cabbage
Combine all the ingredients in your slow cooker. Set it to cook on the low setting for 8 hours or even overnight, or on the high setting for about 6 hours. Give the ingredients a good stir halfway through if you can.
Remove and discard the cinnamon stick and star anise. Check the seasoning, adding salt and black pepper to taste.
Instant Pot Method
Combine all the ingredients in your slow cooker. Set vent to sealing and cook on high pressure for 5 minutes. Release the pressure manually,
Remove and discard the cinnamon stick and star anise. Check the seasoning, adding salt and black pepper to taste.
Oven Method
To cook your cabbage in the oven, combine all the ingredients in a lidded casserole dish and cook for 2 -2 ½ hours at 150°C (300°F).
You might want to cook with the lid off for the last half hour. Remove and discard the cinnamon stick and star anise. Check the seasoning, adding salt and black pepper to taste.
Store in the fridge in a covered container for up to four days, reheating in a saucepan with a little added water if needed.
Notes
Freeze for up to three months, thawing overnight in the fridge before reheating and serving.