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Grandma Irma's Red Cabbage

(7 Votes)
Grandma Irmas Red Cabbage
SERVES
10
COOK TIME
3 Hr 30 Min

Grandma Irma's Red Cabbage packs a flavorful and crunchy punch. This taste bud-pleasing side dish cooks up easily in a slow cooker, and goes with just about any main dish you want to pair it with!

What You'll Need

  • 1 red cabbage, shredded (about 2-3/4 pounds)
  • 2 Granny Smith apples, peeled and sliced
  • 4 tablespoons butter
  • 1/4 cup apple cider vinegar
  • 1 bay leaf
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

What to Do

  1. In a 5- to 6-quart slow cooker, combine all ingredients.
     
  2. Cover and cook on LOW setting 3-1/2 hours, or until liquid is absorbed and cabbage is tender. Remove and discard bay leaf.
     

Notes

Using a slow cooker makes cooking vegetables a snap! Your gang is also sure to love our recipe for Creamy Corn for a Crowd!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 710
  • Calories from Fat 665
  • Total Fat 74g 114 %
  • Saturated Fat 47g 233 %
  • Trans Fat 3.0g 0 %
  • Protein 2.6g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 195mg 65 %
  • Sodium 915mg 38 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 8.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What are the nutritional facts?

Hi there! This recipe has been refreshed to show the nutritional information at the bottom of the page. Enjoy!

Test Kitchen Team your nutritional info is rubbish! When I clicked onto the "detailed nutrition info", you have 4 T of butter listed as thousands of calories, instead of the actual 408 calories that it is. The counts for brown sugar and apple cider vinegar are also way off. No way is a simple cabbage side dish 700 calories. Please provide CORRECT nutritional info!

A huge success with my family ..... and I loved it.

In Germany we although coat the meat with yellow mustard before filling. And we serve it with potatoe dumplings (Kartoffelkndel) and red cabbage. Yummy...

my braised red cabbage was a Big Hit...everyone one loved it...they left the bowl empty

where and what do u use for cooking wines ie. dry red wine?

Don't ever use cooking wine from the grocer's shelf. They are bitter and overly salty. Go to a wine shop and get a bottle of cabernet (red) and pinot grigio if you need white. Good luck.

sounds good and will try. can I add some beets and tomato to make a cabbage and beet soup?

That is the Northwest German Rotkohl. Very good.

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