Slow-Cooker Sweet and Sour Braised Red Cabbage

SERVES 4 to 6

TIME 5 to 6 hours on low or 3 to 4 hours on high
SLOW COOKER SIZE 5 to 7 quarts

INGREDIENTS

1 head red cabbage (2 pounds), cored and sliced thin
1 tablespoon vegetable oil
Salt and pepper
4 slices bacon, chopped fine
1 onion, chopped fine
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
½ teaspoon caraway seeds, toasted
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 ½ cups apple cider
2 tablespoons packed brown sugar, plus extra for seasoning
3 bay leaves
2 tablespoons cider vinegar, plus extra for seasoning

INSTRUCTIONS

1. Microwave cabbage, oil, and ½ teaspoon salt in covered bowl, stirring occasionally, until cabbage is softened, 15 to 20 minutes. Drain cabbage and transfer to slow cooker.
2. Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme, caraway seeds, cinnamon, and allspice and cook until fragrant, about 30 seconds. Stir in ½ cup cider, scraping up any browned bits; transfer to slow cooker.
3. Stir remaining 1 cup cider, sugar, and bay leaves into slow cooker. Cover and cook until cabbage is tender, 5 to 6 hours on low or 3 to 4 hours on high.
4. Discard bay leaves. Stir in vinegar and season with salt, pepper, extra sugar, and extra vinegar to taste. Serve. (Cabbage can be held on warm or low setting for up to 2 hours.)

From Cooks Illustrated - ATK 

https://www.americastestkitchen.com/recipes/10752-slow-cooker-sweet-and-sour-braised-red-cabbage