Braised Cabbage in a Slow Cooker

Cooking method

1. Step 1:

   

   How do you braise fresh cabbage in a slow cooker? Gather the ingredients for the recipe. Instead of tomato paste, you can use canned tomatoes in their own juice, ketchup, or just fresh tomatoes.

2. Step 2:

   

   Peel the onion, carrot, and a garlic clove. Halve the bell pepper and remove the core and seeds. Rinse the vegetables in clean cold water and pat them dry with paper towels.

3. Step 3:

   

   Coarsely chop the onion, carrot, and pepper. Press the garlic or mince it by hand with a sharp knife. Alternatively, you can grate the carrot on the large holes of a box grater.

4. Step 4:

   

   Turn on the slow cooker and set it to "Bake" or "Sauté." Pour a little vegetable oil into the dry pot. Once the oil is hot, add the chopped vegetables. Cook, stirring occasionally, for about 10 minutes.

5. Step 5:

   

   Meanwhile, remove any damaged outer leaves from the cabbage. Rinse the cabbage head and the tomato. Shred the cabbage into thin strips or small squares, whichever you prefer. Cut the tomatoes into medium pieces, peeling them first if you like.

6. Step 6:

   

   Add the cabbage and tomatoes to the sautéed vegetables. Stir and cook everything together for about five more minutes.

7. Step 7:

   

   Add the tomato paste, salt to taste, a pinch of ground black pepper, and any spices you like. Stir well, close the lid, set the "Stew" mode, and let it cook until done.

8. Step 8:

   

   About 10 minutes into the braise, open the lid and check that nothing is scorching. Usually the juice from the tomatoes and cabbage is enough for it to cook evenly without sticking. If it's looking dry, add a little boiling water and keep cooking, covered.

9. Step 9:

   

   Sprinkle the finished cabbage with fresh herbs and serve. It's delicious both hot and cold.