The slow-cooked flavor of this cabbage makes it an ideal side dish for a cold weather supper. Turn it into an entrée by browning vegetarian sausage links in a skillet and adding it to the cabbage when ready to serve.

Slow Cooker Size: 3 1/2 to 4 quart.
Cook Time: 5 to 6 hours.
Setting: Low
Yield: Serves 6 to 8

Ingredients
1 tablespoon olive oil
one small onion, minced
2 tablespoons unbleached all-purpose flour
1/4 cup water
3/4 cup cider vinegar
1/2 cup firmly packed light brown sugar or a natural sweetener
One medium-size head red cabbage, court and shredded
one medium-size cooking apple, like Granny Smith or Rome Beauty, peeled, cored and chopped
salt and freshly ground black pepper

How to Make.
1. Heat the oil in a skillet over medium heat. Add the onion, cover, and cook until softened, about 5 min. Add the flour and cook, stirring, for 1 min. Add the water, stirring until smooth.
2. Transfer the onion mixture to a 3 1/2 to 4 quart slow cooker and stir in the vinegar and brown sugar. Add the cabbage and apple, season with salt and pepper, and stir to combine. Cover and cook on low for 5 to 6 hours, until the cabbage is tender. Taste to adjust the seasonings and serve hot.

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