Real Recipes From Real Home Cooks ®

bonnie's hot purple cabbage

Recipe by
BonniE !
Cottonwood, CA

This is a delicious dish, and it is the perfect complement to an entree of pork. I serve it hot as a side dish. Some like it with a little butter, others prefer a dollop of sour cream, or just plain. It is easy to make and stays warm in the crockpot until serving time. Enjoy!

yield 4 to 6
prep time 15 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For bonnie's hot purple cabbage

  • 1 small to medium head of purple cabbage
  • 1 small onion
  • 2 large granny smith apples
  • 3/4 cup water
  • ¼ cup apple cider vinegar
  • 1 tablespoon bacon grease
  • 1 large bay leaf
  • ½ cup sugar
  • 1 teaspoon sea salt
  • ½ tablespoon fresh coarse ground black pepper
  • 1 teaspoon dried allspice
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons water

How To Make bonnie's hot purple cabbage

  • 1
    Prepare the cabbage, by removing the outer leaves and the core. Cut the cabbage in half and slice it in ¼ inch slices and put them in a large slow cooker.
  • 2
    Peel and cut an onion in half and slice it in thin slices.
  • 3
    Peel, core and slice each apple in half and each half into 3 large slices.
  • 4
    Toss all the ingredients together. This will look like a lot of cabbage and will fill the slow cooker almost to the top, but it will shrink in size as it cooks. Add the water and rest of the ingredients to combine, except the cornstarch slurry.
  • 5
    Cooking time is approximately 4 hours. Set the slow cooker on the high setting.
  • 6
    Cook on high for 3 hours, then change the setting to low. Mix and add the cornstarch slurry of 1 ½ tablespoons of cornstarch and 3 tablespoons of water, and cook the cabbage for 1 more hour.
  • 7