Nutrition per serving may change if servings are adjusted.
1 head green cabbage (about 2 pounds), thinly sliced
1 pound small red potatoes, cut into 1-inch cubes
1 cup sliced fennel bulb (about 1 bulb)
½ cup dry white wine
½ cup apple cider vinegar
1 tablespoon granulated sugar
½ teaspoon ground coriander
2 bay leaves
3 tablespoons unsalted butter, melted
⅞ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves
Stir together the cabbage, potatoes, and fennel in a 5- to 6-quart slow cooker coated with cooking spray. Whisk together the wine, vinegar, sugar, and coriander in a small bowl. Stir the wine mixture into the cabbage mixture. Add the bay leaves to the slow cooker, and submerge in the mixture. Cover and cook on LOW until the cabbage is tender, 4 to 5 hours. Discard the bay leaves. Stir in the butter, salt, and pepper. Sprinkle the top with the thyme leaves.