Slow-cooker beef pot roast
Prepare your beef in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is a breeze. Perfect for busy family weekends.
Slow cooker red cabbage
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 1kg red cabbage
- 2 white onionschopped
- 4 Granny Smiths applespeeled, cored and chopped
- zest 1 orangeor 2 clementines
- 2 tsp ground mixed spice
- 100g light brown soft sugar
- 3 tbsp cider vinegar
- 200ml dry cider
- 25g butter
Nutrition: Per serving
- kcal137
- fat3glow
- saturates2g
- carbs22g
- sugars21g
- fibre4g
- protein2g
- salt0.12g
Method
step 1
Heat your slow cooker to Low. Peel the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
step 2
Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.
