Slow Cooker Tangy Red Cabbage: An Effortless, Healthy & Flavorful German-Inspired Side Dish

Discover the ultimate in fuss-free, delicious cooking with this German-inspired Slow Cooker Tangy Red Cabbage recipe. Perfectly cooked to a tender yet slightly crunchy consistency and bursting with a harmonious blend of sweet and sour flavors, this dish is incredibly easy to prepare. Simply combine thinly sliced red cabbage, crisp apples, aromatic onions, a splash of tangy vinegar, warming ground allspice, and a pinch of salt in your slow cooker, then let the magic unfold. It’s the ideal hands-off solution for a gourmet-tasting side that complements almost any meal.

The resulting kraut is not only a feast for the eyes with its vibrant, deep red hue but also a delight for the palate. It offers a perfect balance of tangy zest and subtle sweetness, all achieved with minimal effort. For those tracking their intake, this recipe proudly boasts ZeroPoint status per serving on Weight Watchers, making it a guilt-free indulgence. It’s an excellent way to effortlessly incorporate more vegetables and beneficial fiber into your diet without compromising on taste. Be sure to explore our other fantastic low-point side dishes to round out your healthy meal plan!

Why You’ll Love This Slow Cooker Tangy Red Cabbage

This recipe isn’t just another side dish; it’s a culinary revelation that simplifies meal prep while delivering exceptional flavor and nutritional value. Here are compelling reasons why this Slow Cooker Tangy Red Cabbage deserves a permanent spot in your recipe rotation:

1. Effortless Preparation: The beauty of this dish lies in its simplicity. With a slow cooker, you literally “set it and forget it.” All the ingredients are added to the pot, and the slow cooker handles the rest. There’s no need for constant stirring, monitoring, or worrying about overcooking on the stovetop. This hands-off approach frees up your time to focus on other tasks, making it perfect for busy weeknights or stress-free weekend entertaining.
2. Elevates Any Meal: Transform mundane meals into extraordinary culinary experiences with this vibrant side. If you’re serving a simple baked chicken breast, grilled pork chops, or even a hearty beef roast, this tangy red cabbage will inject a delightful punch of flavor and a satisfying texture. Its unique sweet-sour profile cuts through richer meats and adds a much-needed brightness. Beyond being a traditional side, it pairs wonderfully with roasted potatoes, can be piled high on hot dogs or bratwurst, or even used as a flavorful topping for sandwiches and wraps, adding an unexpected zest.
3. Remarkably Low in Points & Healthy: For individuals diligently following Weight Watchers, this dish is an absolute game-changer. With 0 points per serving, you can enjoy a hearty, flavorful, and incredibly satisfying side without ever worrying about exceeding your daily point budget. Red cabbage itself is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. This recipe is a fantastic and delicious way to boost your vegetable intake, promoting overall health and well-being. It’s a win-win for taste and nutrition!
4. A Wholesome and Satisfying Snack: Don’t relegate this delicious cabbage solely to mealtime. Its perfect balance of acidity and natural sweetness makes it surprisingly appealing as a standalone snack. The slight crunch and robust flavor are incredibly satisfying, keeping hunger at bay between meals. It’s a much healthier alternative to processed snacks and offers a refreshing burst of flavor whenever you need it.

Prep Time: 10 minutes

Cook Time: 2-3 hours (low)

Servings: 6

Portion Size: 1 cup (150 g)

0 WW Points Per Serving. You can view the recipe on the WW Apphere. (WW login required.)

Essential Ingredients for Tangy Red Cabbage:

Crafting this flavorful red cabbage dish requires just a handful of fresh, simple ingredients. Each component plays a crucial role in building the rich, complex profile that makes this recipe so irresistible.

• 1 medium red cabbage: Finely sliced (approximately 6 cups or 600 g). Choose a firm, dense head of cabbage with vibrant, unblemished leaves for the best results. Its high anthocyanin content is what gives it its beautiful color and powerful antioxidants.
• 2 medium red apples: Peeled, cored, and diced (about 1 ½ cups or 225 g). Apples provide natural sweetness that beautifully balances the tanginess of the vinegar. Varieties like Fuji, Honeycrisp, or Gala work well for a sweeter profile, while Granny Smith can offer a sharper, tarter contrast if preferred.
• 1 large white onion: Brunoised (finely diced, about 1 cup or 150 g). Onions add an essential savory depth and aromatic base to the dish, mellowing and sweetening as they cook down in the slow cooker.
• 1 orange (optional): An orange wedge for serving adds a bright, citrusy garnish and a pop of fresh flavor, enhancing the overall presentation and taste.
• ¼ cup vinegar or apple cider vinegar (60 ml): This is key to achieving the signature tangy flavor of the kraut. Apple cider vinegar is often favored for its slightly fruity undertones, which complement the apples beautifully, but white vinegar can also be used for a more straightforward tang.
• ½ teaspoon ground allspice: Allspice is a warming spice with notes of cinnamon, nutmeg, and cloves, all in one berry. It infuses the cabbage with a traditional German-inspired aroma and a subtly spiced flavor that’s both comforting and exotic.
• 2 packets of Splenda (or to taste): To enhance the sweetness and balance the acidity, a sugar substitute like Splenda works perfectly, especially for those mindful of sugar intake. You can adjust the amount based on your preference and the sweetness of your apples.
• 1 teaspoon olive oil (optional, 5 ml): A small amount of olive oil helps to lightly coat the slow cooker, preventing sticking and adding a touch of richness. It’s optional, but recommended for texture.
• Salt to taste (around ½ teaspoon): Salt is crucial for seasoning and enhancing all the other flavors. Start with half a teaspoon and adjust after cooking to achieve your desired balance.

Step-by-Step Guide: How To Make Tangy Red Cabbage In Slow Cooker:

Making this delightful tangy red cabbage is incredibly straightforward, thanks to the magic of the slow cooker. Follow these simple steps for a perfect outcome every time:

1. Prep Your Vegetables with Precision: The foundation of this dish lies in proper preparation. Begin by thinly slicing the entire red cabbage. Aim for consistent, fine strips, as this ensures even cooking and a pleasant texture. A mandoline slicer can be a great tool for achieving uniform slices quickly and safely. Next, peel, core, and dice your red apples into small, bite-sized pieces. Finally, “brunoise” the white onion, meaning to finely dice it into very small, uniform cubes. This fine dice allows the onion to meld seamlessly into the dish as it cooks, releasing its aromatic flavors without being overtly chunky.
2. Layer Ingredients in the Slow Cooker: Lightly grease your slow cooker pot by drizzling the olive oil (if using) and spreading it around. This helps prevent the cabbage from sticking. Begin by adding the thinly sliced red cabbage as the base layer. Red cabbage tends to reduce significantly in volume as it cooks, so don’t be afraid to fill the pot. Then, evenly distribute the diced apples and finely brunoised onions over the cabbage. This layering helps the flavors to slowly meld together as the heat permeates the ingredients.
3. Infuse with Seasoning: Now it’s time to add the flavor enhancers. Sprinkle the ground allspice evenly over the layered cabbage, apples, and onions. This ensures the warming spice is distributed throughout. Next, pour the apple cider vinegar uniformly across the mixture; its acidity is crucial for the “tangy” aspect. Finally, sprinkle the Splenda to your desired level of sweetness. Remember, you can always adjust the sweetness later, so start with the recommended amount.
4. Stir, Cover, and Cook: Once all ingredients are in, gently stir everything together in the slow cooker. Ensure the cabbage, apples, onions, and seasonings are well combined and distributed. Place the lid securely on the slow cooker. Set your slow cooker to the LOW setting and cook for 2-3 hours. The “low and slow” method is ideal for cabbage, allowing it to become tender without turning mushy, while absorbing all the wonderful flavors. Cooking on LOW ensures a gradual, even cook and prevents burning.
5. Final Seasoning and Serving: Once the cooking time is complete, carefully open the slow cooker. Taste the cabbage mixture to assess the flavor profile. This is your chance to adjust the seasoning: add more salt if needed to brighten the flavors, more Splenda for extra sweetness, or a touch more vinegar for increased tanginess. Stir everything well one last time to fully incorporate any added seasonings. This dish is best served warm.

Tip: For an added touch of freshness, sweetness, and visual appeal, serve each portion with a vibrant orange slice. The citrus not only looks beautiful against the deep red cabbage but also provides a lovely zesty counterpoint.

Creative Variations and Smart Substitutions for Your Tangy Red Cabbage

While the basic recipe for Slow Cooker Tangy Red Cabbage is wonderfully balanced and flavorful on its own, it’s also incredibly versatile. Feel free to experiment with these variations and substitutions to perfectly tailor the dish to your taste, dietary needs, or what you have readily available in your pantry.

1. Alternate Cabbage Choices: While red cabbage lends a beautiful color and a slightly more robust flavor, you can certainly swap it out for white cabbage if that’s what you have on hand. The taste profile will be quite similar, though white cabbage tends to be a bit milder. You could also try a 50/50 mix of both for a unique visual and textural blend. The cooking time should remain roughly the same.
2. Whole Allspice for a Cleaner Finish: If you’re not a fan of the fine, slightly gritty texture that ground allspice can sometimes impart, or if you simply prefer a smoother dish, consider using whole allspice berries instead. Simply drop 6-8 whole berries into the slow cooker along with the other ingredients. The flavors will still infuse beautifully into the cabbage. Remember to remove the whole berries at the end of cooking before serving. This is particularly effective if you choose to use white cabbage, as it helps maintain a pristine, clean appearance.
3. Infuse with a Bay Leaf: For an additional layer of aromatic complexity and a subtle herbaceous note, toss in one or two dried bay leaves while the cabbage is cooking. Bay leaves are a classic addition to many German and Eastern European cabbage dishes, contributing a delicate, peppery, and slightly minty flavor. Just be sure to retrieve and discard them before serving, as they are not meant for consumption.
4. Sweetener Alternatives: Instead of Splenda, you can use other zero-calorie sweeteners like erythritol or stevia to taste. If you’re not concerned about points, a tablespoon or two of brown sugar, maple syrup, or honey can add a richer, more caramelized sweetness. Adjust the amount based on your preference and the sweetness of your apples.
5. Boost the Tang: If you desire an even more pronounced tanginess, consider adding a squeeze of fresh lemon juice at the end of cooking, or increase the vinegar by another tablespoon. Balsamic vinegar can also be used for a darker, more complex tang, adding a touch of sweetness as well.
6. Savory Additions: For a heartier dish, especially if serving with pork, consider adding some crumbled cooked bacon or a bit of smoked sausage during the last hour of cooking. A pinch of smoked paprika can also introduce a delightful smoky depth. For a vegetarian option, a splash of vegetable broth can add more savory liquid to the slow cooker.
7. Add Caraway Seeds: For an authentic German kraut flavor, add ½ to 1 teaspoon of caraway seeds along with the allspice. They provide a distinctive anise-like, peppery note that is characteristic of many traditional cabbage dishes.

Expert Tips and Tricks for Perfect Slow Cooker Tangy Red Cabbage

Achieving the perfect balance of flavor and texture in your Slow Cooker Tangy Red Cabbage is simple with these expert tips. These insights will help you maximize flavor, ensure consistent results, and even make the most of your culinary efforts.

1. Batch Cook and Preserve for Later: Red cabbage is often abundant and remarkably inexpensive, particularly during the fall harvest season. Take full advantage of this by making a generously sized batch of Slow Cooker Tangy Red Cabbage. This dish preserves beautifully! You can store it in sterilized glass jars using a home pasteurization method (such as a water bath) to enjoy it for up to three months. This ensures you always have a vibrant, tangy, and slightly crunchy side dish ready to go, saving you time and effort on future meals. In my experience, it’s so delicious it rarely lasts that long!
2. Ensure Uniform Cuts for Even Cooking: The secret to perfectly textured cabbage lies in consistent knife work. To ensure every piece cooks evenly and reaches that ideal tender-crisp stage, cut your cabbage into similar-sized pieces. I highly recommend slicing the cabbage into thin strips, rather than thick chunks. Thin strips will cook more uniformly and develop that sought-after texture after about two to three hours in the slow cooker. Larger pieces may remain too firm, while uneven pieces will cook inconsistently.
3. Pre-Salt the Cabbage for Enhanced Flavor and Texture: For a deeper, more intense flavor and a slightly more tender bite, consider pre-salting the cabbage before you begin cooking. Simply rub the thinly sliced cabbage with about a teaspoon of salt and let it sit in a colander for 15-20 minutes. This process helps to draw out excess moisture from the cabbage, concentrating its natural flavors. This also allows the cabbage to more readily absorb the tangy and sweet notes from the other ingredients during the slow cooking process, resulting in a richer and more succulent kraut.
4. Mind the Cooking Time: Avoid Overcooking: While slow cookers are incredibly forgiving, it’s still important to be mindful of the cooking duration, especially with vegetables like cabbage. For the best texture—tender yet retaining a slight, satisfying crunch—aim for the recommended 2-3 hours on the LOW setting. Overcooking the cabbage, particularly on a higher setting or for too long, can cause it to become overly soft, mushy, and lose its appealing bite, which is a key part of what makes this dish so enjoyable.
5. Enjoy It Both Warm and Chilled: This tangy red cabbage is remarkably versatile and can be served in multiple ways. It’s excellent served warm as a traditional side dish, complementing roasted meats or potatoes. However, don’t hesitate to try it cold! After it’s cooked and cooled, you can refrigerate it and enjoy it chilled the next day. The flavors often become even more pronounced and melded after resting, making it a fantastic addition to fresh salads, as a vibrant topping for sandwiches or wraps, or even as a refreshing, light snack straight from the fridge.
6. Consider Your Slow Cooker Size: Ensure your slow cooker is adequately sized for the amount of cabbage you’re preparing. A medium red cabbage can initially seem quite voluminous, but it will cook down significantly. A 4-6 quart slow cooker is usually perfect for this recipe.
7. Don’t Skimp on the Stirring: While it’s a “set and forget” recipe, a gentle stir midway through cooking (if you’re around) or just before serving can help ensure all the flavors are evenly distributed and the cabbage cooks uniformly.

Serving Suggestions for Tangy Red Cabbage

This versatile Slow Cooker Tangy Red Cabbage is far more than just a side dish. Its vibrant flavor and satisfying texture make it a perfect accompaniment to a wide array of meals, adding a touch of gourmet flair to both everyday dinners and special occasions.

• Classic German Pairings: Naturally, this kraut shines alongside traditional German fare. Serve it with roasted pork loin, Wiener Schnitzel, hearty bratwurst or other sausages, or even a classic sauerbraten. It perfectly cuts through the richness of these dishes.
• Poultry Perfection: Elevate simple roasted chicken, grilled turkey cutlets, or even a festive holiday bird. The tangy notes provide a wonderful counterpoint to the poultry.
• Beyond Pork: While a natural fit for pork, don’t limit yourself! It pairs surprisingly well with pan-seared or grilled salmon, offering a bright contrast to the fish.
• Hearty Vegetarian Meals: Serve it alongside roasted root vegetables, potato pancakes, or a lentil loaf for a comforting vegetarian meal. It adds a crucial burst of flavor and a lovely texture.
• Sandwiches and Wraps: Use it as a vibrant and flavorful topping for pulled pork sandwiches, hot dogs, or even veggie wraps. It adds moisture, crunch, and a wonderful tang.
• Salad Enhancer: Once cooled, this red cabbage makes an excellent addition to green salads or grain bowls, adding a complex flavor and nutritional boost.
• Brunch Option: Serve a small portion alongside eggs and a lean sausage for a unique and healthy brunch.

The Health Benefits of Red Cabbage

Beyond its striking color and delicious taste, red cabbage is a nutritional powerhouse that offers a wealth of health benefits. Incorporating this vibrant vegetable into your diet, especially through this healthy slow cooker recipe, is a fantastic way to boost your overall well-being.

• Rich in Antioxidants: The deep purple hue of red cabbage is due to anthocyanins, powerful antioxidants that have been linked to a reduced risk of chronic diseases, including heart disease and certain cancers.
• Excellent Source of Vitamin C: Red cabbage is loaded with Vitamin C, a vital nutrient for a strong immune system, skin health, and collagen production. One serving can provide a significant portion of your daily recommended intake.
• High in Vitamin K: Essential for blood clotting and bone health, Vitamin K is abundantly found in red cabbage.
• Packed with Fiber: Like most cruciferous vegetables, red cabbage is high in dietary fiber. Fiber promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can aid in weight management.
• Anti-Inflammatory Properties: The array of antioxidants and phytonutrients in red cabbage provides strong anti-inflammatory effects, which can help reduce inflammation throughout the body.
• Promotes Gut Health: The fiber and other compounds in cabbage can support a healthy gut microbiome, which is increasingly recognized as crucial for overall health.
• Low in Calories: Despite being incredibly nutrient-dense, red cabbage is very low in calories, making it an ideal food for weight watchers and anyone looking to maintain a healthy weight.

Storage and Reheating Tips

One of the many advantages of this Slow Cooker Tangy Red Cabbage is how well it stores, making it an excellent candidate for meal prep or enjoying leftovers. Here’s how to keep it fresh and delicious:

• Refrigeration: Once cooked, allow the red cabbage to cool completely at room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. The flavors often deepen and meld even further after a day or two, making leftovers particularly delicious.
• Freezing: This dish freezes beautifully! Once completely cooled, portion the red cabbage into freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Microwave: For individual servings, reheat in the microwave in 1-minute intervals, stirring in between, until heated through.
  • Stovetop: For larger quantities, transfer the cabbage to a saucepan over medium-low heat. Add a splash of water or apple cider vinegar if it seems too dry, and stir occasionally until heated through.
  • Oven: Spread the cabbage in an oven-safe dish, cover loosely with foil, and reheat at 300°F (150°C) for 15-20 minutes, or until warm.

  Remember that the texture might soften slightly upon reheating, but the flavor will remain fantastic.

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Slow Cooker Tangy Red Cabbage

Servings: 6

Prep: 10 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 10 minutes mins

A crunchy and tangy German-inspired kraut.

Ingredients 

• ▢ 1 medium red cabbage, finely sliced (about 6 cups, 600 g)
• ▢ 2 medium red apples, peeled, cored, and diced (about 1 ½ cups, 225 g)
• ▢ 1 large white onion, brunoised (finely diced, about 1 cup, 150 g)
• ▢ 1 orange, optional
• ▢ ¼ cup vinegar or apple cider vinegar, 60 ml
• ▢ ½ teaspoon ground allspice
• ▢ 2 packets of Splenda, or to taste
• ▢ 1 teaspoon olive oil, optional, 5 ml
• ▢ Salt to taste, around ½ teaspoon

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Instructions 

• Prep the veggies: Begin by thinly slicing the red cabbage. Aim for even slices to ensure consistent cooking. Peel, core, and dice the apples into small pieces. Finally, brunoise the white onion by finely dicing it into small cubes.
• Layer in the slow cooker: Drizzle the olive oil (if using) in your slow cooker. Add the sliced cabbage as the base layer. Next, evenly distribute the diced apples and brunoised onions on top of the cabbage.
• Add the seasoning: Sprinkle the ground allspice over the cabbage, apples, and onions. Pour the apple cider vinegar evenly across the mixture, and sprinkle the Splenda to your desired sweetness.
• Stir and cook: Gently stir everything together in the slow cooker to combine the ingredients. Place the lid on the slow cooker and cook:
• On LOW for 2-3 hours for a slow, gradual cook.
• Season and serve: Once done, taste the cabbage mixture and adjust the seasoning (salt, sweetness, tanginess) as needed. Stir well before serving.

Notes

ZERO WW Points per serving. 

 

Nutrition

Serving: 185gCalories: 77kcalCarbohydrates: 17gProtein: 1.7gFat: 1gSaturated Fat: 0.2gSodium: 27mgPotassium: 330mgFiber: 3.8gSugar: 11gCalcium: 52mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: German

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