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slow cooker cabbage in a bowl with a fork in it.
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5 from 1 vote

Slow Cooker Cabbage

Delicious Slow Cooker Cabbage Recipe! Add bacon for flavor, or go vegan with ease. No fuss, just fantastic taste.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 4 servings
Calories: 322kcal
Author: Adina

Equipment

  • Slow cooker or crockpot
  • Pan

Ingredients

  • 2 to 2 ½ lbs cabbage 1-1.2 kg, Note 1
  • 6 bacon slices Notes 2, 3
  • 1 medium onion
  • ½ tablespoon oil
  • 1 cup chicken stock or vegetable stock, 250 ml, Note 4
  • 2 tablespoons balsamic vinegar or apple cider vinegar
  • ½ teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon thyme
  • ¼ teaspoon allspice
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt also Note 4
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter chopped

Instructions

  • Cabbage: Half the cabbage and remove the core. Chop it roughly (1 inch/ 2.5 cm pieces) and place it in the slow cooker.
    2 to 2 ½ lbs cabbage / 1-1 ½ kg
  • Sauté: Chop the bacon and onion. Heat the oil in the pan and cook the bacon for 1-2 minutes until the fat is rendered. Add the onions and cook, often stirring, for another 2-3 minutes until the onion is softer. Add them to the slow cooker.
    6 bacon slices + 1 medium onion + ½ tablespoon oil
  • Combine ingredients: Add all the remaining ingredients and stir to combine.
    1 cup chicken stock / 250 ml + 2 tablespoons balsamic vinegar + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon thyme + ¼ teaspoon allspice + 1 teaspoon granulated sugar + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 tablespoons butter , chopped
  • Cook on High for 2 ½ to 3 ½ hours, depending on taste. For slightly crunchy cabbage, cook the dish on high for 2 ½ hours and check. If you like it softer, cook it longer (Note 5).

Notes

  1. Cabbage: A small to medium-sized whole white or green cabbage. If the head of cabbage is large, ½ of it will probably be sufficient; you will need 2 to 2 ½ lbs/ 1-1.2 kg. That will make more or less 10 cups of chopped cabbage.
  2. Bacon: I used turkey bacon this time, but I cook the dish more often using regular bacon; either kind is delicious.
  3. Vegan version: Omit the bacon, use vegetable stock, and replace the butter with vegan butter or olive oil.
  4. Stock: It is preferable to use low sodium to prevent the dish from being too salty. If you use regular stock, reduce the amount of salt you add to the dish at the beginning of the cooking process and adjust the taste with more salt (if necessary) at the end.
  5. Cook on low for 6-7 hours; you should check and cook it to your desired consistency.

Nutrition

Serving: 1portion from 4 | Calories: 322kcal | Carbohydrates: 25g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 701mg | Potassium: 682mg | Fiber: 8g | Sugar: 13g | Vitamin A: 746IU | Vitamin C: 107mg | Calcium: 132mg | Iron: 2mg