Of course, I couldn't leave well enough alone and had to tweak the recipe a little bit each time. The first time, I used a red onion instead of yellow and added a tablespoon of ground caraway. The second time, I kept those changes and also reduced the sugar and added a bay leaf.
Bavarian Red CabbageNext time, I'm inclined to try swapping out the white vinegar and sugar for cider vinegar and honey ... I might also throw in some unsweetened dried cranberries or sour cherries.
1 small head red cabbage, cored and coarsely chopped
1 medium red onion, peeled, diced
1 cup very hot water
2 tsp salt
½ tsp soy sauce
1 Tbsp sugar
1 cup white vinegar
1 bay leaf
1 Tbsp ground caraway
3 Tbsp unsalted butter
Add all ingredients except butter to the slow cooker insert. Stir. Dot with butter. Cover and cook on High for 3-4 hours or Low for 6-8 hours.
It's spring and I'm in love with cabbage.
(The peas and carrots dish shown in the above photo was made using Chow's "Herbed Peas and Carrots" recipe. I threw fresh thyme in with the peas and it was really good -- way better than the frozen stuff).