Slow Cooker German Red Cabbage and Pork Ribs
Dive into the comforting flavors of German cuisine with this Slow Cooker German Red Cabbage and Pork Ribs recipe. Tender, fall-off-the-bone pork spare ribs are paired with a sweet and tangy red cabbage braise, infused with apple cider vinegar, brown sugar, and fragrant caraway seeds. The addition of sliced apples and onions brings a subtle natural sweetness, while a low-and-slow cooking technique ensures deep, rich flavors with minimal effort. This hearty, one-pot meal is perfect for busy weeknights or cozy family dinners, delivering bold yet balanced flavors in every bite. Serve this dish with a side of crusty bread or creamy mashed potatoes for a truly satisfying experience that celebrates the essence of Old World comfort food.
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Recipe Information
Ingredients
- 2 lbs Pork spare ribs
- 1 head Red cabbage
- 0.5 cup Apple cider vinegar
- 3 tbsp Brown sugar
- 2 medium Apples, peeled, cored, and sliced
- 1 large Onion, thinly sliced
- 1 tsp Caraway seeds
- 1 Bay leaf
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 cup Chicken or vegetable broth
Instructions
Heat the olive oil in a large skillet over medium-high heat. Brown the pork spare ribs for 2-3 minutes on each side until a golden crust forms. Set the ribs aside.
Remove any damaged outer leaves from the red cabbage, then cut it into quarters and remove the core. Slice the cabbage into thin ribbons.
Lay the sliced onions at the bottom of the slow cooker to create a base layer. Add the sliced apples, followed by the shredded red cabbage.
Sprinkle the salt, black pepper, brown sugar, and caraway seeds evenly over the cabbage, apple, and onion layers. Place the bay leaf on top.
In a small bowl, mix the apple cider vinegar and chicken or vegetable broth. Pour the mixture evenly over the ingredients in the slow cooker.
Place the browned pork spare ribs on top of the cabbage mixture. Cover the slow cooker with the lid.
Cook on low heat for 6 hours or until the pork ribs are tender and the cabbage is soft and flavorful.
Remove the bay leaf before serving. Serve the pork ribs alongside the braised red cabbage mixture, and enjoy!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 30.0 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
