Best 3 Slow Cooker Pork And Red Cabbage Recipes

Indulge in a symphony of flavors with our slow-cooker pork and red cabbage dish, a harmonious blend of tender, juicy pork and vibrant red cabbage. The pork shoulder, slow-cooked to perfection, falls apart effortlessly, while the red cabbage adds a delightful crunch and tangy sweetness. This recipe is accompanied by three irresistible variations to suit your taste preferences. For a classic combination, try the original recipe with aromatic juniper berries and a hint of caraway seeds. If you prefer a touch of spice, the chili-infused version, featuring a blend of chili powder, cumin, and paprika, will tantalize your taste buds. And for a sweet and tangy twist, the honey mustard variation, with its luscious honey mustard sauce, will leave you craving more. No matter your choice, each recipe promises a culinary journey that will leave you satisfied and wanting seconds.

Here are our top 3 tried and tested recipes!

SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS

Slow-Cooker German Red Cabbage and Pork Ribs image

German red cabbage provides a colorful addition to this hearty bacon, pork ribs and Granny smith apples recipe that's slow-cooked for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 6

Number Of Ingredients 10

Ingredients

4 slices bacon, chopped
6 boneless pork country-style ribs (2 lb)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 cups thinly sliced red cabbage (about 1/2 head)
2 Granny Smith apples, peeled, thinly sliced (3 cups)
1 medium onion, finely chopped (1/2 cup)
1/2 cup cider vinegar
1/4 cup apple juice
2 tablespoons sugar

Steps:

In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 17 g, TransFat 0 g

SLOW COOKER PORK AND RED CABBAGE

Slow Cooker Pork and Red Cabbage image

I got this recipe from our "CANCER BITES" cookbook that our office made. This was Father's Day dinner and we LOVED it!! Thank you Loretta for a fabulous recipe!

Provided by katie in the UP

Time 7h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs boneless pork loin
3/4 teaspoon salt
1/4 teaspoon pepper
6 cups shredded red cabbage (1 lb)
1 lb small baby red potato
2 granny smith apples, cored and cubed
1 cup apple cider vinegar
1/2 cup white wine
1/2 cup dark brown sugar
1 teaspoon caraway seed
1/4 teaspoon ground allspice

Steps:

Season pork with 1/4 tsp of the salt and pepper.
Add the cabbage to a 6 qt slow cooker.
Top with potatoes; spread apple cubes on top in an even layer.
Add pork.
In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
Pour around meat.
Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
Uncover cooker and transfer pork to a cutting board.
Cover loosely with foil and let rest 5 minutes.
Season cabbage mixture with remaining 1/2 tsp salt.
Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
Serve warm, drizzle with cooking liquid.

Nutrition Facts : Calories 581.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 119.1, Sodium 417.5, Carbohydrate 45.9, Fiber 4.8, Sugar 27.7, Protein 40.1

SLOW COOKER GERMAN RED CABBAGE AND PORK RIBS

Slow Cooker German Red Cabbage and Pork Ribs image

From Glutenfreely.com. I used bone-in ribs and picked them out, then reused them to make pork broth in the slow cooker overnight. Very tasty. I also let it cook for 9 hours and it wasn't dry.

Provided by WI Cheesehead

Categories Pork

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 slices gluten-free bacon, chopped
2 lbs boneless country-style pork ribs (6-7)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 cups thinly sliced red cabbage (about 1/2 head)
2 granny smith apples, peeled, thinly sliced (3 cups)
1 medium onion, finely chopped (1/2 cup)
1/2 cup cider vinegar
1/4 cup apple juice
2 tablespoons sugar

Steps:

In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet.
Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
Meanwhile, stir cabbage, apples and onion into bacon in bowl.
Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

Tips:

To save time, use pre-shredded cabbage.
If you don't have a slow cooker, you can brown the pork and cabbage in a large pot over medium heat for 15 minutes, then reduce the heat to low, cover, and simmer for 1 hour, or until the pork is tender.
Serve the pork and cabbage with mashed potatoes, rice, or noodles.
Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This slow-cooker pork and red cabbage is a delicious and easy-to-make meal that is perfect for a busy weeknight. The pork is tender and flavorful, and the cabbage is sweet and tangy. The two flavors complement each other perfectly, and the dish is sure to be a hit with your family and friends.