This German-inspired Slow Cooker Tangy Red Cabbage is perfectly cooked and bursting with flavor, yet it’s so easy! Simply combine red cabbage, onions, apples, vinegar, ground allspice, and a pinch of salt in a slow cooker and let it work its magic.
The resulting ZeroPoint kraut is a vibrant, tangy, slightly crunchy, and subtly sweet cabbage stew—the perfect balance of sweet and sour, with minimal effort involved. Don’t forget to check out our other delicious, low-point side dishes!

Why should you try Slow Cooker Tangy Red Cabbage?
- It’s so easy! You simply throw all the ingredients into the slow cooker and walk away. There’s no need to babysit a pot or stir constantly.
- Levels up meals: If you’re serving a basic chicken breast or grilled pork chops, this cabbage will add a punch of flavor and a little crunch. Pair it with roasted potatoes or even place it on sandwiches for extra zest.
- Low in points: For those following Weight Watchers, this dish is a no-brainer. With 0 points per serving, you get a hearty, flavorful side without breaking your point budget. Plus, it’s a fantastic way to add more vegetables to your diet.
- Makes a great snack: It’s got just the right balance of acidity and sweetness to keep you reaching for more, even in between meals.
Prep Time: 10 minutes
Cook Time: 2-3 hours (low)
Servings: 6
Portion Size: 1 cup (150 g)
0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients In Tangy Red Cabbage:

- 1 medium red cabbage, finely sliced (about 6 cups, 600 g)
- 2 medium red apples, peeled, cored, and diced (about 1 ½ cups, 225 g)
- 1 large white onion, brunoised (finely diced, about 1 cup, 150 g)
- 1 orange (optional)
- ¼ cup vinegar or apple cider vinegar (60 ml)
- ½ teaspoon ground allspice
- 2 packets of Splenda (or to taste)
- 1 teaspoon olive oil (optional, 5 ml)
- Salt to taste (around ½ teaspoon)
How To Make Tangy Red Cabbage In Slow Cooker:
- Prep the veggies: Begin by thinly slicing the red cabbage. Aim for even slices to ensure consistent cooking. Peel, core, and dice the apples into small pieces. Finally, brunoise the white onion by finely dicing it into small cubes.
- Layer in the slow cooker: Drizzle the olive oil (if using) in your slow cooker. Add the sliced cabbage as the base layer. Next, evenly distribute the diced apples and brunoised onions on top of the cabbage.
- Add the seasoning: Sprinkle the ground allspice over the cabbage, apples, and onions. Pour the apple cider vinegar evenly across the mixture, and sprinkle the Splenda to your desired sweetness.
- Stir and cook: Gently stir everything together in the slow cooker to combine the ingredients. Place the lid on the slow cooker and cook:
- On LOW for 2-3 hours for a slow, gradual cook.
- Season and serve: Once done, taste the cabbage mixture and adjust the seasoning (salt, sweetness, tanginess) as needed. Stir well before serving.
Tip: Serve it with an orange slice for some freshness and a pop of sweetness. It looks beautiful, too!



Variations and Substitutions for Slow Cooker Tangy Red Cabbage
While the basic recipe is pretty straightforward, there are a few tweaks you can make to suit your taste or what you have on hand.
- White cabbage: You can swap out the red cabbage for white cabbage or even mix the two. Personally, I find the taste to be quite similar, but the color difference will change the dish’s visual appeal.
- Use whole Allspice: If you’re not a fan of the slight texture that ground allspice adds, you can use whole allspice berries instead. Simply drop them into the slow cooker with the other ingredients, and remove them at the end of cooking. This is especially helpful if you choose to use white cabbage since it keeps the dish looking clean and smooth.
- Add a Bay Leaf: For a slight twist in flavor, toss in a bay leaf while the cabbage is cooking. Just make sure to remove it before serving.
Tips and Tricks for Making Slow Cooker Tangy Red Cabbage
- Make a big batch and preserve it: Red cabbage is often abundant and inexpensive in the fall. Take advantage of this by making a large batch of Slow Cooker Tangy Red Cabbage. You can store it in sterilized jars and use a home pasteurization method to preserve it for up to three months. That way, you’ll always have a tangy, crunchy side ready to go. Though honestly, it never lasts that long in my house!
- Cut uniform pieces: To ensure even cooking, cut the cabbage into similar-sized pieces. I recommend cutting the cabbage into thin strips rather than large chunks. The thin strips will cook evenly and develop the perfect tender yet slightly crunchy texture after about two hours in the slow cooker.
- Pre-salt the cabbage for extra intensity: If you want a deeper, more intense flavor, try salting the cabbage before cooking. Rub the cabbage with about a teaspoon of salt and let it sit for 15-20 minutes. This will help draw out excess moisture, allowing the cabbage to absorb more of the tangy flavors during cooking.
- Don’t overcook it: While slow cookers are incredibly forgiving, be cautious not to overcook the cabbage. For the best texture, aim for 2-3 hours on low. Overcooking can cause the cabbage to lose its slight crunch, which is part of what makes this dish so satisfying.
- Try it cold: This tangy red cabbage is versatile enough to serve warm as a side dish or cold as part of a salad. After it’s cooked, you can refrigerate it and enjoy it chilled the next day. The flavors become even more pronounced, making it a great addition to sandwiches or wraps.
Slow Cooker Tangy Red Cabbage

Ingredients
- 1 medium red cabbage, finely sliced (about 6 cups, 600 g)
- 2 medium red apples, peeled, cored, and diced (about 1 ½ cups, 225 g)
- 1 large white onion, brunoised (finely diced, about 1 cup, 150 g)
- 1 orange, optional
- ¼ cup vinegar or apple cider vinegar, 60 ml
- ½ teaspoon ground allspice
- 2 packets of Splenda, or to taste
- 1 teaspoon olive oil, optional, 5 ml
- Salt to taste, around ½ teaspoon
Instructions
- Prep the veggies: Begin by thinly slicing the red cabbage. Aim for even slices to ensure consistent cooking. Peel, core, and dice the apples into small pieces. Finally, brunoise the white onion by finely dicing it into small cubes.
- Layer in the slow cooker: Drizzle the olive oil (if using) in your slow cooker. Add the sliced cabbage as the base layer. Next, evenly distribute the diced apples and brunoised onions on top of the cabbage.
- Add the seasoning: Sprinkle the ground allspice over the cabbage, apples, and onions. Pour the apple cider vinegar evenly across the mixture, and sprinkle the Splenda to your desired sweetness.
- Stir and cook: Gently stir everything together in the slow cooker to combine the ingredients. Place the lid on the slow cooker and cook:
- On LOW for 2-3 hours for a slow, gradual cook.
- Season and serve: Once done, taste the cabbage mixture and adjust the seasoning (salt, sweetness, tanginess) as needed. Stir well before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious, but the cooking times are confusing. It says 4-5 hours on low or 2-3 hours on high, yet in the “tips” area, it says for best results, cook on low for 2-3 hours. Can this be clarified, please?
Sorry about that Jayne. It should be 2-3 hours on low. I will update the recipe. When I was testing the recipe, I also tried leaving it on 4 hours and I found that the cabbage got too soft for my taste. If you prefer it softer, you can definitely leave it on longer without impacting the flavor, will just impact texture.