Crockpot Red Cabbage and Onions

Red cabbage


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Ratings (23)
  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
107 Calories
0g Fat
24g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 107
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 22%
Protein 4g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful side dish for Crockpot Red Cabbage and Onions pairs perfectly with Apple Pork Chops or any simple pork chop recipe. You could add a chopped apple to this mixture if you'd like.

I love red cabbage; it is sweeter than green (or white) cabbage and has such a beautiful color, even after it's cooked. You can find cabbage year-round at the grocery store. It's such an expensive vegetable, and it's so good for you.

Cabbage is a cruciferous vegetable, which means it belongs to the same family as broccoli and cauliflower. These veggies have lots of cancer-fighting nutrients. Red cabbage has special compounds called anthocyanins. The beautiful color of cabbage is provided by that compound; it is a powerful antioxidant too. Cabbage is also very high in fiber and glucosinolates and is very low in sodium, with almost no fat.

To prepare a head of cabbage, first, rinse it under cool running water. Then, using a sharp butcher's knife, cut the cabbage in half through the stem. Cut the stem and surrounding thick leaves out of both halves. Then turn the cabbage cut-side down and slice. Cut the slices to form pieces that are about 1/2" square.

Red onion is another healthy vegetable. It is sweeter than yellow onions and can be found in most produce departments. Its shelf life isn't as long as yellow or white onions, so use it within a week.

You can double this recipe if you'd like; just use a larger slow cooker. Remember to always fill crockpots 1/2 to 3/4 full for best results. If there isn't enough food in a crockpot, the food may overcook and burn. If it's too full, the food may not cook in the allotted time, or it may overflow the appliance. Remember that foods have water that leaches out during cooking, and there's no evaporation in a slow cooker.


  • 1/2 head red cabbage (chopped)
  • 1 red onion (chopped)
  • 3 cloves garlic (sliced)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons water

Steps to Make It

Spray a 3-4 quart slow cooker with nonstick cooking spray.

Combine cabbage, red onion, and garlic in the prepared slow cooker. In a small bowl, combine vinegar, sugar, salt, white pepper, and water and stir well to dissolve the sugar and salt. 

Pour over the cabbage in the slow cooker.

Cover and cook on low, stirring twice during cooking time, for 6-8 hours until cabbage is tender. Serve immediately.