This easy Slow Cooker Red Cabbage is the perfect make-ahead Christmas side dish when there's no space left on the hob or in the oven. Made with just 5 simple ingredients, it's sweet, tangy and gently spiced with cinnamon.
It's also great for Sunday roasts, and because you can make it ahead and freeze it, there's one less thing to think about on Christmas Day.
We love it with a roast dinner, but it's just as good served with sausages and mash during the week.
Recipe update: This recipe was originally published on 26 November 2019 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more easy cabbage recipes, try our delicious creamed cabbage, easy sautéed cabbage or our flavourful cabbage with cumin.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How To Cook Red Cabbage in a Slow Cooker
- How Long to Cook Red Cabbage in a Slow Cooker?
- Slow Cooker Red Cabbage Variations
- Make Ahead Red Cabbage for Christmas Dinner
- What To Serve with Slow Cooker Red Cabbage
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Slow Cooker Vegetables
- Recipe
- Feedback
Why You'll Love It
- Perfect for Christmas dinner - When every hob ring and oven shelf is being used, this frees up valuable cooking space.
- Just 5 ingredients - You only need a few inexpensive ingredients to make this delicious side dish.
- Easy to make - No frying or pre-cooking needed. Just add everything to the slow cooker.
- Make ahead - This slow cooker braised red cabbage reheats really well and can be frozen, making Christmas dinner preparation much easier.
- Easy to adapt - Add apples, cranberries, orange or your favourite festive spices.
Recipe Overview
- Servings: Makes 4 portions as a side dish. You can double it for a larger Christmas dinner if your slow cooker has enough space.
- Slow cooker: We tested this recipe in a 4.5 litre slow cooker.
- Cooking time: 5 hours on LOW, until the cabbage is tender but still has a little texture.
- Flavour: Sweet and tangy, with a gentle warming cinnamon flavour.
- Liquid: No extra water is needed. The cabbage releases moisture as it cooks.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Red cabbage - The main ingredient. Choose a cabbage that feels firm and heavy for its size, with crisp outer leaves. Remove any damaged leaves and the tough central core before finely shredding. We use 550g of prepared cabbage.
- Onion - A small brown onion adds extra flavour and a little natural sweetness. You could use a red onion or shallots instead.
- Light brown sugar - This balances the sharpness of the vinegar and brings out the natural sweetness of the cabbage. You can adjust the amount to suit your tastes.
- Apple cider vinegar - Gives the red cabbage its lovely sweet-and-sour flavour and helps maintain its vibrant colour. Red wine vinegar would also work, although the flavour will be slightly different. Make sure you use apple cider vinegar, not alcoholic cider.
- Ground cinnamon - Just a little adds a warming, festive flavour. You can leave it out if you prefer or use a pinch of mixed spice instead.
You will also need a little salt and pepper to season.
How To Cook Red Cabbage in a Slow Cooker
- Prepare the cabbage: Remove the tough outer leaves and central core from the red cabbage, then finely shred it. Peel and thinly slice the onion.
- Put everything into the slow cooker: Add the shredded red cabbage, onion, brown sugar, apple cider vinegar and cinnamon to the slow cooker. Season with salt and pepper and mix everything together.
- Cook the cabbage: Put the lid on and cook on LOW for 5 hours, or until the cabbage is tender. Give everything a good stir, taste and adjust the seasoning before serving.
There is no need to fry the onions or cook the cabbage first, which is one of the reasons I love this recipe when preparing a big roast dinner.
How Long to Cook Red Cabbage in a Slow Cooker?
We cook this slow cooker red cabbage on LOW for 5 hours. This gives the cabbage plenty of time to soften and absorb the sweetness of the sugar, the tanginess of the vinegar and the warm cinnamon flavour.
The finished cabbage should be tender rather than crunchy, but it should still have some texture rather than turning into a purée.
The exact cooking time will depend on your slow cooker, how finely you have shredded the cabbage and how much you are cooking. If the cabbage is still too firm after 5 hours, continue cooking until it reaches your preferred texture.
Do you need to add water?
No, our original recipe doesn't contain any added water. The cabbage and onion release moisture as they cook, and the vinegar provides some liquid too.
It might look quite dry when you first put everything into the slow cooker, but this is normal. Make sure everything is mixed well.
If your slow cooker runs particularly hot and the cabbage starts to catch on the bottom, add a small splash of water or apple juice and stir. You don't want to add lots of water, as this can dilute the flavour and leave you with watery cabbage.
Slow Cooker Red Cabbage Variations
One of the best things about this recipe is how easy it is to adapt. The original is delicious with just a little cinnamon, but you can add extra festive flavours if you like.
- Apple - Add a grated or finely chopped eating apple for some extra natural sweetness. Bramley apples can also be used if you prefer a more tart flavour.
- Pear - Finely grated pear makes a lovely alternative to apple and pairs really well with the cinnamon.
- Orange - Add a little fresh orange zest and a splash of orange juice for a delicious festive flavour.
- Cranberries - A small handful of fresh or frozen cranberries adds extra colour and a tart flavour that works well with roast turkey.
- Extra spices - Try a pinch of nutmeg, cloves or ground ginger. You could also use star anise for a more aromatic flavour, but remember to remove any whole spices before serving.
- Red wine - A small splash of red wine gives the cabbage a richer flavour. This is particularly good when serving it with roast beef.
- Butter - Stir through a little butter just before serving for a richer finish. Use a dairy-free alternative if you want to keep the recipe vegan.
- Bacon - For a non-vegetarian version, add some cooked crispy bacon just before serving.
You don't need to add everything. I would choose just one or two extra flavours so that they don't overpower the cabbage.
Make Ahead Red Cabbage for Christmas Dinner
Christmas Day is busy enough without trying to cook every single side dish at the same time. Between getting the turkey ready, sorting out the roast potatoes and making sure everything is hot at the same time, I like to prepare as much as possible in advance.
This is one of my favourite Christmas side dishes to make ahead because the flavours develop nicely after cooking and it reheats really well.
There are two easy ways to get ahead:
Prepare it on Christmas Eve: Shred the cabbage and slice the onion the day before. Keep them in an airtight container in the fridge, then add everything to the slow cooker on Christmas morning and cook as normal.
Cook it in advance: Make the full recipe ahead of time, cool it quickly and store it in the fridge or freezer. Then simply reheat it until piping hot when you are ready to serve.
I particularly like the second option because it means the slow cooker is free for something else on Christmas Day.
You can even make a bigger batch and freeze it in smaller portions, ready for future Sunday roasts.
What To Serve with Slow Cooker Red Cabbage
Slow cooked red cabbage is one of those side dishes that goes with almost any roast dinner. The slightly sweet and tangy flavour works especially well with rich meats, and the vibrant purple colour looks lovely on a Christmas dinner plate.
For Christmas Day, serve it with our slow cooker turkey crown, or with perfect roast chicken if you're having a smaller family Christmas dinner.
It also goes really well with slow cooker gammon, slow cooker roast beef or slow cooker lamb shoulder for a Sunday roast.
Of course, a roast dinner isn't complete without plenty of side dishes! We love serving this red cabbage with air fryer roast potatoes, honey roasted parsnips, garlic and parsley roasted carrots and easy cauliflower cheese.
For a proper Christmas feast, add some sage and onion stuffing and air fryer pigs in blankets, then finish everything with easy onion gravy.
It's not just for Christmas! Any leftovers are delicious with sausages and mashed potatoes, shepherd's pie or a warming winter casserole.
Storage
Store: Allow the cooked red cabbage to cool quickly and transfer it to an airtight container. Refrigerate within 2 hours and use within 48 hours.
Freeze: This is a great recipe for freezing ahead of Christmas dinner. Once cooled, divide the cabbage into portions and transfer it to freezer-safe containers or bags. Freeze for up to 2 months for best quality. Label each portion with the date so you know when it was made.
Defrost: Leave the red cabbage to defrost in the fridge overnight. Larger portions may take longer, so plan ahead.
Reheat: Reheat in a saucepan over a medium-low heat, stirring occasionally, until steaming hot throughout. You can add a splash of water if it seems dry.
You can also reheat individual portions in the microwave, stirring partway through to ensure they heat evenly. Only reheat leftovers once.
Make ahead: If you're cooking for Christmas, making this a few weeks beforehand and freezing it is an easy way to get organised. You won't notice much difference in flavour once it has been properly defrosted and reheated.
Dannii's Top Tips
- Finely shred the cabbage - The thinner you slice it, the more evenly it will cook. A food processor with a slicing attachment is useful for making preparation quicker. You can also use a sharp knife or mandoline.
- Keep the vinegar - Apple cider vinegar balances the sweetness and helps keep the cabbage a vibrant purple-red colour. Replacing it completely with water will change both the flavour and colour.
- Don't add too much liquid - Red cabbage releases moisture as it cooks. Start with the vinegar in the recipe and only add a little extra liquid if the cabbage is drying out or catching on the bottom.
- Adjust the sweetness - We use 2 tablespoons of brown sugar, but you can alter this depending on your preference. If it tastes too sharp, add a little more sugar. If it tastes too sweet, stir in a little extra vinegar.
- Choose the right slow cooker size - Make sure the amount of cabbage suits the capacity recommended by the manufacturer. A slow cooker that is too empty may run dry, while an overfilled one can cook unevenly.
- Double the recipe for Christmas - Our recipe serves 4 as a side dish. If you're cooking for a crowd, you can double the ingredients, provided everything fits comfortably in your slow cooker. A larger batch may take longer to cook.
- Don't keep lifting the lid - Every time you remove the lid, heat escapes. Leave it alone as much as possible, particularly during the first few hours.
- Taste before serving - Slow cooking mellows the vinegar and spice flavours, so check whether the cabbage needs a little extra salt, sweetness or acidity before putting it on the table.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Cabbage is still too firm | The cabbage was sliced too thickly or your slow cooker cooks more slowly. | Continue cooking on LOW until tender, checking after another 30-60 minutes. |
| Cabbage is drying out or catching | Your slow cooker runs hot or there isn't enough moisture. | Add 1-2 tablespoons of water or apple juice, stir and continue cooking. |
| Too much liquid | The cabbage has released lots of moisture or you've added extra liquid. | Use a slotted spoon to serve or carefully remove some of the excess liquid. |
| Tastes too sweet | Too much sugar or additional sweet fruit. | Add a small splash of apple cider vinegar, stir and taste again. |
| Tastes too sour | The vinegar is overpowering the sweetness. | Stir through a little extra brown sugar, adding a small amount at a time. |
| Colour looks dull | Not enough acidity, or too much water has been added. | Stir in a little extra apple cider vinegar, which may help brighten the colour. |
Frequently Asked Questions
Yes! Red cabbage is perfect for slow cooking because it benefits from being cooked gently until tender. It also means you don't have to use a saucepan or any oven space, making it ideal for Christmas dinner or a Sunday roast.
For this recipe, cook on LOW for 5 hours, until the cabbage is tender. Cooking times can vary depending on the slow cooker and how finely the cabbage is sliced.
Other slow cooker red cabbage recipes use approximately 2-3 hours on HIGH. However, the method given here is for LOW for 5 hours, and I would recommend testing any alternative setting with your own slow cooker before relying on it for Christmas dinner, particularly as this recipe contains relatively little liquid.
No extra water is needed in the basic recipe. The cabbage and onion release moisture as they cook. If you notice the cabbage drying out or sticking to the bottom, add a small splash of water or apple juice and stir.
Yes, you can omit the sugar if you prefer. However, the cabbage will have a sharper, more savoury flavour because the sweetness helps balance the vinegar. Adding a little grated sweet apple is another option, although it will also add natural sugars.
Yes, red wine vinegar is a good alternative. It has a slightly different flavour but works well with the red cabbage. Balsamic vinegar can also be used, although it is sweeter and will give a different finish, so you may want to reduce the sugar.
Red cabbage contains natural pigments that change colour depending on acidity. The vinegar helps maintain its vibrant red-purple colour. Using too little vinegar or diluting it with lots of water can make the cabbage look duller.
Yes, and this is one of the reasons it's such a useful Christmas recipe. You can cook it the day before, cool and refrigerate it, then reheat until steaming hot throughout before serving. Alternatively, you can make it weeks ahead and freeze it.
Yes. Cooked red cabbage freezes really well. Once cooled, divide it into portions, place them in airtight freezer-safe containers and freeze for up to 2 months for best quality. Defrost in the fridge before reheating.
Choose a slow cooker that comfortably fits the cabbage without overfilling it. Remember that the cabbage will reduce in volume as it cooks. If you double the recipe, you may need a larger slow cooker and a little extra cooking time. We used a 4.5L slow cooker.
More Slow Cooker Vegetables
If you've tried this slow cooker red cabbage recipe, let us know how you got on in the comments below.
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Recipe
Slow Cooker Red Cabbage
Recipe Video
Ingredients
- 550 g (1 ¼ lb) of Red cabbage - prepared weight; shredded
- 1 Onion - small; peeled and thinly sliced
- 2 tablespoons of Light brown sugar
- 3 tablespoons of Apple cider vinegar
- ¼ teaspoon of Ground cinnamon
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Prepare the cabbage: Remove the tough outer leaves and central core from the red cabbage, then finely shred it. Peel and thinly slice the onion.
- Put everything into the slow cooker: Add the shredded red cabbage, onion, brown sugar, apple cider vinegar and cinnamon to the slow cooker.Season with salt and pepper and mix everything together.
- Cook the cabbage: Put the lid on and cook on LOW for 5 hours, or until the cabbage is tender. Give everything a good stir, taste and adjust the seasoning before serving.
Recipe Notes
Recipe Notes
- Prepare the cabbage: Use 550g of cabbage after removing the tough outer leaves and core. Finely shred it for even cooking.
- Don't add extra water: The cabbage releases moisture as it cooks. Only add a small splash of water if it starts to dry out or catch.
- Adjust the flavour: If it's too sweet, add a little more apple cider vinegar. If it's too sharp, stir through a little extra brown sugar.
- Make it festive: Add some grated apple, orange zest or fresh cranberries for extra Christmas flavour.
- Make ahead: Refrigerate cooked cabbage within 2 hours and use within 48 hours, or freeze for up to 2 months for best quality. Defrost in the fridge and reheat until steaming hot.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Lizzie says
I’ve put too much cider in whilst cooking help?
Dannii says
How much is too much? And it is Apple Cider Vinegar, not cider.
Leah says
Hi
Would love to make this dish but I can’t use sugar or sugar substitute. Can I just omit the sugar.
Thank you in advance for your response.
Leah
Dannii says
Yes, you can just leave it out. Obviously it won't taste sweet, but that's not a problem. Enjoy :)
Jayne says
I love this kind of cabbage dish - it adds so much lovely colour as well as flavour. If you have leftovers (I always seem to make too much), it also goes really well with things like shepherd's pie or Lancashire hotpot. I like the idea of putting pears in it - I've used apples before but never thought of using pears. We are going to be back in the UK next week after languishing in Turkey (lovely tomatoes and courgettes, but rubbish winter veg) for months, so can't wait for a proper roast dinner (preferably involving something porky, even if it's just bangers) - I always forget about red cabbage apart from Christmas Day, so this is going on the list. In fact, now I think about it, bangers and mash with this cabbage? Yum.
Sophie Goel says
This dish is so colorful!! I'm excited to add a healthy option to Thanksgiving this year.
Jen says
I took your advice and added shredded apples and pears and wow, it was amazing!
Sapana says
Such a delicious and healthy side to add to my Thanksgiving menu this year!
Anita says
I love how easy and how pretty this salad is. And it's so delicious too.
Emese says
So this gorgeous colour is due to apple cider vinegar? I didn't know. Thanks for the tip.
Lisa says
Simple side dishes like this are my favorite. And love the hint of spice! Perfect for the holidays!
Amy says
Such a delicious festive side dish, love it!
David says
I've been using red cabbage more lately but haven't tried in the slow cooker. So thanks for this idea! Good tip on picking out the cabbage, too.
SHANIKA says
Red Cabbage is a great veggie as a side dish! I always love a good Slow Cooker recipe, so this is perfect!
Gloria says
I still think the slow cooker was the best invention ever. This is a great recipe and the perfect side dish for comfort food season. I am Ukrainian and a cabbage lover for sure.
Natalie says
What a lovely dinner side dish option. I will definitely make this. Love red cabbage. It's so healthy.
Pam Greer says
This is the only way we make cabbage now! So easy! Sometimes we add apples, and it's so good!