Slow-Cooker Braised German Sweet-and-Sour Cabbage

• •32 oz jarred sweet-and-sour red cabbage (two 16-oz jars, lightly drained)
• •4 piece thick-cut bacon (diced (or substitute 2 tbsp unsalted butter))
• •1 piece yellow onion (medium, finely chopped)
• •1 piece Granny Smith apple (peeled, cored, and finely diced)
• •2 tbsp brown sugar (packed)
• •2 tbsp apple cider vinegar
• •3 piece whole cloves
• •1 piece bay leaf
• •0.5 tsp kosher salt (to taste)
• •0.3 tsp black pepper (freshly cracked)

Instructions

1. 1

   In a skillet over medium heat, render the diced bacon until crisp, about 5 to 6 minutes. Add the chopped onion and cook in the bacon drippings until softened and translucent, about 4 minutes. Remove from heat.

2. 2

   Transfer the bacon, onion, and rendered drippings into the crockpot. Add the jarred sweet-and-sour cabbage, diced apple, brown sugar, apple cider vinegar, whole cloves, bay leaf, salt, and black pepper.

3. 3

   Stir everything thoroughly until evenly combined. Cover with the lid and cook on LOW for 2 to 3 hours (or on HIGH for 1 to 1.5 hours), stirring halfway through, until the apples soften completely and the flavors meld together.

4. 4

   Remove and discard the bay leaf and whole cloves. Taste the cabbage and adjust seasoning with an extra splash of apple cider vinegar for sharpness or a pinch of brown sugar for sweetness, then serve warm.

Chef's Tips

• 💡To easily retrieve the whole cloves after cooking, push them into a wedge of the onion before placing it in the slow cooker, or tuck them inside a small spice pouch.
• 💡For an alcohol-infused twist, swap 2 tablespoons of the vinegar for red wine or apple cider.
• 💡This dish tastes even better the next day as the sweet-and-sour flavors deepen in the refrigerator.