Jamie Oliver Slow-Cooker Red Cabbage

This delicious slow-cooker red cabbage by Jamie Oliver is a sweet and tangy side dish, perfect for roasts. It’s easy to make with simple ingredients like apples, spices, and a hint of citrus. The slow cooking brings out deep flavors, making it a great addition to any meal. You can swap herbs or spices to suit your taste!

Ingredients Needed

• 1 red cabbage (1kg / 2.2 lbs)
• 1 red onion
• 4 eating apples
• 2 sprigs of fresh rosemary or thyme
• 2 tbsp golden caster sugar
• 1 heaped tsp fennel seeds
• 1 heaped tsp mixed spice
• 1 clementine
• 25g / 2 tbsp unsalted butter
• 75ml / 5 tbsp red wine vinegar
• Sea salt and black pepper, to taste

How To Make Slow-Cooker Red Cabbage

1. Prepare the cabbage: Click away any tatty outer leaves, trim off the base, cut into wedges, finely slice, and place in the slow cooker.
2. Add the onion and apples: Peel and finely slice the onion. Peel, core, dice, and stir in the apples.
3. Add the herbs and spices: Pick, finely chop, and add the rosemary or thyme. Scatter in the sugar, fennel seeds, and mixed spice.
4. Add the citrus: Finely grate in the clementine zest and squeeze in the juice.
5. Finish with butter and vinegar: Dot in the butter, pour in the vinegar, and season with a pinch of salt and black pepper. Stir well.
6. Cook: Set the slow cooker to the lowest setting and cook for 3 hours, or until soft and full of flavor.

Recipe Tips

• Slice the cabbage evenly: Thin, even slices help it cook properly and absorb all the flavors. A sharp knife or mandoline makes this easier.
• Use sweet apples: Choose apples like Gala or Honeycrisp for a natural sweetness that balances the vinegar.
• Don’t skip the butter: It adds richness and helps bring all the flavors together. For a dairy-free option, use a little olive oil.
• Stir halfway through: If possible, give the cabbage a quick stir after 1.5 hours to ensure even cooking.
• Make it ahead: This dish tastes even better the next day, as the flavors deepen. Store in the fridge and reheat gently.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover red cabbage cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Place the cooled red cabbage in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Heat in a pan over low to medium heat with a splash of water or butter, stirring occasionally for 5–7 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 100g)

• Calories: 105
• Total Fat: 3.4g
• Saturated Fat: 1.8g
• Total Carbohydrate: 17.4g
• Dietary Fiber: 4.8g
• Sugars: 16.6g
• Protein: 2.2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Sprout Kraut
• Jamie Oliver Herby Cheese Soda Bread
• Jamie Oliver Kimchi Coleslaw
• Jamie Oliver Tomato And Feta Salad