Slow cooker red cabbage

Full disclosure, I haven't tried this, but a friend shared it and it looks amazing, so it's worth sharing.

Ingredients

• 1 medium red cabbage, sliced finely (about 9 cups)
• 4 tbsp butter
• 1 tbsp brown sugar
• 1 tsp salt
• 1/3 cup water
• 1/3 cup white vinegar
• 1/4 cup raspberry jam
• 2 tbsp grated apple (optional)

Method

1. Put the butter, brown sugar, salt, water and vinegar in the slow cooker on high for a few minutes, until the butter melts. Stir it together.
2. Add the cabbage and mix well.
3. Cook on low for about 4 to 6 hours, or on high for about 2 to 3, until it's as tender as you like.
4. About 15 to 30 minutes before it's done, stir in the jam, and the apple if you're using it. You can also stir the jam in after cooking. The point is just to get it mixed through and soaked in a bit.

It's even better reheated, so it's a good one to make ahead. The original recipe called for red currant jam, and my friend swapped in raspberry. She thinks that's the secret ingredient.

A slow cooker keeps in more liquid than the oven does, so if it comes out watery, leave the lid off for the last half hour.