Sweet and Sour Cabbage (Slow Cooker)

Slow cooker cabbage served up in a bowl on the table on top of a plate with forks and a napkin to the side.

Sweet and Sour Cabbage (Slow Cooker)

This incredible Slow Cooker Cabbage recipe is perfect for cabbage lovers! The sliced cabbage becomes so incredibly tender with just the right amount of crispy texture. It’s heavenly!

Prep Time10

Cook Time4

Total Time4 10

Servings: -6 servings

Calories: 358kcal

Author: Karin and Ken

Ingredients

1 medium head purple cabbage cored and thinly sliced (about 2 ½ lbs)
2 Tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
6 slices bacon chopped
2 cups sweet onion thinly sliced
2 teaspoons fresh thyme divided
½ teaspoon fennel seeds
¼ teaspoon ground cinnamon
¼ teaspoon allspice
2 cups apple cider
1 Tablespoon packed light brown sugar
1 Tablespoon apple cider vinegar
3 bay leaves

Instructions

In an extra large microwave safe bowl, combine the cabbage, oil, salt and pepper.
Cook for 15 minutes, stirring every 5 minutes.
Once the cabbage is tender, drain the liquid and transfer cabbage to the slow cooker.
In a 12 inch skillet over medium high heat, cook the bacon for 5 minutes, then add onion and cook for an additional 3 minutes or until tender.
Add 1 teaspoon of the thyme, fennel seeds, cinnamon and allspice. Cook for 1 additional minute.
Pour ½ cup of apple cider into the hot skillet and deglaze the pan then pour over the cabbage in the slow cooker.
Pour the remaining apple cider (1 ½ cups) over the mixture and top with 3 bay leaves.
Cover and cook on high for 3-4 hours or low for 5-6. Stir in brown sugar and apple cider vinegar right before serving.

Video

Notes

Make it ahead: Prep your cabbage in the crockpot in the morning or the night before. It will take several hours to cook so it will be ready in time for dinner.

Don’t add raw cabbage to the slow cooker. I found that the cabbage was cooked perfectly after softening it in the microwave. It’s a very important step that you shouldn’t skip.

Remove the core. The center of the cabbage is tougher than the leaves so be sure to cut it out when slicing it.

Storing: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave for 30-45 seconds or until warm. I recommend against freezing cooked cabbage to preserve its texture.

Nutrition