German red cabbage is a popular side dish that's easy to make from scratch! Whether prepared in the slow cooker or on the stovetop (instructions in Notes), the result is a wonderful braised red cabbage with apples, spices, and the signature sweet-and-sour flavor that keeps you coming back for more. This recipe is vegan and allergy-friendly.
Turn the slow cooker on high and let it warm up. Add the butter, if using, and use a large spoon to break it up and spread it around.
Add the cabbage and onion, and stir to mix with the butter. Add the apple, sugar, salt, cloves, black pepper, water, and vinegar. Stir to combine.
Place the lid on the slow cooker, and cook on high for 3 hours or low for 5 hours, stirring several times during cooking.
When the timer goes off, stir again and check the tenderness of the cabbage. Taste for seasoning and add more vinegar, salt or sugar, if desired. Cover and cook on high for another 20 to 30 minutes or until the cabbage is as soft as you like. Serve warm.
Notes
Stovetop Instructions -Saute the onion for a few minutes, then add the cabbage and spices, and stir well. Add all remaining ingredients, increasing the water to ½ cup. Bring to a simmer, cover, and cook over low heat until tender, about 40 minutes.Variations -
Other spices - In addition to cloves, sometimes we add a few dashes of nutmeg and cinnamon. You can also experiment with juniper berries, allspice, caraway seeds, and star anise. The additional spices are especially nice at Christmas and throughout the holiday season.
Red wine or apple juice - Instead of water, try red wine, apple juice or apple cider.
Store - Once cool, transfer the cabbage to a container with a lid, and refrigerate for up to 5 days. Reheat on the stovetop or in a microwave. May be frozen for up to 2 months.