Crockpot Cabbage and Apples

by Michele Pesula Kuegler | October 5th, 2016 | Recipes, Side Dishes
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crockpot-cabbage-and-applesIt’s fall in New Hampshire, which means that I have apples at my disposal. We are surrounded by numerous apple orchards, so anytime I want to cook, bake, or just eat an apple, it’s only a few minute drive to pick up a peck or so. Although I love to bake, with only two of us at home, we don’t need or eat many sweets and baked goods. So, this year more than others I’m thinking of ways to cook with apples that don’t involve baking.

As I’ve been working on different menus, I realized that I never have shared my recipe for cabbage and apples. I decided I would incorporate the dish into a Sunday afternoon of cooking when I had a brainstorm. I was going to make a German dinner of schnitzel, spaetzle, gravy, and cabbage and apples. All of those dishes require last minute stovetop work. While possible, why not make the stove a little less hectic and cook the cabbage and apples in the crockpot?

Much to my delight, this was a successful dish. Apples, cabbage, and other ingredients are placed in the crockpot, leaving more space on the stove and a little more sanity for the cook. The only caveat is that this would not be a good all-day crockpot recipe. Four hours of cooking was perfect. Eight hours would probably result in mush.

Whether you’re making a stove-centic meal or not, this crockpot version of cabbage and apples is a great option for cooking. Less last minute pressure before you serve your meal is always a win.

Crockpot Cabbage and Apples

Yields 4
A simple way to cook a delicious, fall side


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Prep Time
10 min

Cook Time
4 hr

Total Time
4 hr 10 min

Prep Time
10 min

Cook Time
4 hr

Total Time
4 hr 10 min

Ingredients
  1. 1/2 medium cabbage
  2. 2 medium apples
  3. 1/4 cup apple cider vinegar
  4. 1/4 cup water
  5. 2 Tb. sugar
Instructions
  1. Slice cabbage into thin strips.
  2. Core apple and chop into small cubes, about 1/2″. Leave peel on.
  3. Combine cabbage and apple in crockpot.
  4. Add vinegar, water, and sugar; stir well.
  5. Cover and cook on low for 4 hours.
Notes
  1. I used green cabbage for this dish, which made its presentation a little lackluster. Red cabbage would be a fine (and more colorful) option for the dish.
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