Equipment
Ingredients
Main
- 800 g red cabbage, shredded
- 100 g red onion, finely sliced
- 3 apple, peeled and sliced into 1 cm slices
- 1 star anise
- 200 ml vegetable stock
- 45 ml cider vinegar
- 38 g brown sugar, soft
- 30 g unsalted butter, cubed
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 2 g
- Carbohydrates
- 29 g
- Fat
- 5 g
- Fiber
- 5 g
- Sugar
- 20 g
- Sodium
- 271 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 11 mg
- Potassium
- 457 mg
- Calcium
- 79 mg
- Iron
- 1.4 mg
- Magnesium
- 29 mg
- Phosphorus
- 58 mg
- Zinc
- 0.4 mg
- Vitamin A
- 116 mcg
- Vitamin C
- 81 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.7 mg
- Folate
- 30 mcg
- Water
- 240 g
Sources: USDA FoodData Central
Method
Place the shredded cabbage, sliced red onion, and sliced apples into the bowl of the slow cooker.
Add the star anise, vegetable stock, cider vinegar, brown sugar, and cubed butter to the cabbage mixture.
Season the ingredients with salt and pepper, then stir to distribute the sugar and liquids.
Cover the slow cooker with the lid and cook on high (approx 95°C/203°F) for 5 hours.
Chef's Notes
- Discard the star anise before serving to avoid a bitter bite.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a saucepan over medium heat until steaming.
Troubleshooting
Excess liquid in the bowl after cooking
Cause: Cabbage released more moisture than expected or lack of evaporation.
Fix: Remove the lid and cook on high for an additional 30-45 minutes to reduce the liquid.
Prevention: Ensure the measurement of vegetable stock is accurate.
Cultural Context
Rotkohl, or braised red cabbage, is a classic German side dish, particularly popular during autumn and winter. It's a staple accompaniment to hearty meals like roast goose, pork roast, and game, often featuring on holiday tables during Christmas and Thanksgiving.
