Crock Pot Baked Spiced Red Cabbage With Apples or Pears

"A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!"
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by ICookwtlc photo by ICookwtlc
photo by Molly B. photo by Molly B.
photo by Boo Chef in West Te photo by Boo Chef in West Te
photo by French Tart photo by French Tart
Ready In:
6hrs 45mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
  • Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
  • If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
  • For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
  • (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
  • Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
  • Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
  • For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
  • It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
  • Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

Questions & Replies

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  1. jdillender
    Is it necessary to layer? Could I just stir all the ingredients together and bake or put in Crock pot?
     
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Reviews

  1. DDW7976
    Great recipe and easy to make! I cooked in the crock pot (you need a large one) on high for about 6 1/2 hours. The only thing I changed was adding a 1/2 cup of ruby port about 1/2 through the cooking time. I have made other cabbage recipes that used port and just couldn't resist adding some. I used 4 green apples and it was delish. I have 2 pkgs frozen for future dinners. Thanks French Tart!
     
  2. JERSEY FLOURCHILD
    YUM! I made mine in the oven cooking the mixture for two hours, stirring occasionally. Interesting to watch the stages as the various ingredients cooked into what would be pickled cabbage. Followed recipe as posted mixing the apples and pears. This recipe will be served at my dinner table again for sure.
     
  3. muncheechee
    Unfortunately I was pretty disappointed in the recipe as is. I followed the directions exactly for the crock-pot and it came out pretty bland. I was hoping it would taste like the red cabbage at my favorite German restaurant. I think if this recipe was tweaked it would be better... or maybe the stove-top preparation would have more flavor. Sorry, I really wanted to like this one.
     
  4. woodland hues
    Really good! This makes 10 servings as FT indicates, and lucky me I get it all because DH doesn't like cloves and so I froze serveral packets for future use. I used a slow cooker and cooked for 5 hours on high before dipping in for a serving. This is as close to the way I remember my mother's red cabbage tasting as I have ever been able to make. That deserves a special thank you! I used powdered clove, but perhaps will use whole cloves next time as my mother used to. Thanks for your wonderful recipe, FT.
     
  5. Thorsten
    I love red cabbage. And it is getting better as slower you cook it. I like the fruity notes of apples here. Although I used apples in red cabbage before, but not four apples, but this was really great. I think pears would be great too and will try it next time. Instead of red wine vinegar I have used elder vinegar. It enhances the fruityness and is of a dark red color. Because it is not that acidic I have added an additional tablespoon of it. For the spices I have used a cinnamon stick and whole cloves. This gives me the chance to remove them, when the flavour might getting too strong. I have cooked the cabbage on the stove top on very low for 3 hours (after 2 hours I removed the cinnamon) and it was smooth and silky in the end. Wonderful. Thanks for sharing.
     
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Tweaks

  1. Thorsten
    I love red cabbage. And it is getting better as slower you cook it. I like the fruity notes of apples here. Although I used apples in red cabbage before, but not four apples, but this was really great. I think pears would be great too and will try it next time. Instead of red wine vinegar I have used elder vinegar. It enhances the fruityness and is of a dark red color. Because it is not that acidic I have added an additional tablespoon of it. For the spices I have used a cinnamon stick and whole cloves. This gives me the chance to remove them, when the flavour might getting too strong. I have cooked the cabbage on the stove top on very low for 3 hours (after 2 hours I removed the cinnamon) and it was smooth and silky in the end. Wonderful. Thanks for sharing.
     

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