We’re big fans of red cabbage – it goes so well with stews, and sausages, and cold meat, and roast goose, and and and.

I normally make it in a Le Creuset pot, and cook it in a very low oven, but I thought I’d give it a whirl in the slow cooker, and it was great!

Slice up one red cabbage  – I tend to do ours fairly fine, but you do as you like!  Peel, core and dice cooking apple(s) – how many will decided on how appley you want the cabbage, how big the cabbage is, and how big the cooking apple is (you should know my method of defining quantities by now :).

Put the cabbage and apple in the slow cooker with a sloosh of red wine vinegar, a couple of finely chopped cloves of garlic, some ground nutmeg and cloves, and dot the top with a little butter.  Most recipes add sugar at this point, but I don’t.

I cooked this for about 10 hours overnight, which was about right, I think.  Worked really well.