I first made this dish in the fall and on the stove-top in a large Dutch oven. Since I have the taste for it again, but I don’t want to heat up the kitchen, let me show you how you can make this dish three ways. In the slow-cooker, outside on the grill, and inside in a Dutch oven.
Honestly, I’m not sure why this cruciferous vegetable is called “red” cabbage when, clearly it’s purple (and don’t get me started on red onions) but, that’s all besides the point!
Be warned, this dish doesn’t photograph well, AT ALL, but the taste will knock your lederhosen off!!!