I’m going to let you in on a little secret. I’m really not a big fan of cabbage.
I like a little coleslaw now and then. But, for the most part, it’s not one of my favorite vegetables.
That being said, cabbage tends to be one of the mainstays of a good, traditional Irish dinner. That means that if I want to serve my family an Irish dinner, I have to come up with a way to make cabbage more palatable.
Again, I scoured the internet for different recipes that I could use to make this side. Most of the recipes I found just kind of let the cabbage do its own thing with minimal seasoning or addition of flavor. There were some recipes that incorporated onions and carrots to help boost the cabbage and I definitely felt like that was a good idea.
Since we were having so many people over for our Irish dinner, I knew that I needed to make a very large side of cabbage and I also knew that since we were making everything from scratch, I didn’t want to have to spend a lot of time watching the cabbage. That’s where the slow cooker comes in.
I decided to go with a sweet and tangy flavor to go with my sweet and tangy glaze for the corn beef. To do this, I decided to add a little bit of the apricot marmalade for sweetness and some apple cider vinegar for a little acidity. Turns out, when you make cabbage like this, I actually really like it!
When you compare it to all the other food on the plate of a good Irish dinner, it’s hard to make cabbage your favorite. But, I definitely feel like this version is a great side vegetable with a ton of a good flavor as opposed to a bland pile of cooked cabbage!
Slow Cooker Cabbage
1/2 head of green cabbage, sliced into 1/2″ strips
1 1lb. bag of baby carrots
1 medium white onion, diced
1 cup water
1/2 cup apple cider vinegar
1/4 cup apricot marmalade
Salt and pepper to taste
Combine everything in a slow cooker.
Cook on high for 6 hours, stirring occasionally.