Roasted Cabbage and Potatoes in the Crockpot
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This year I'm using this recipe to serve with corned beef. It's from ayearofslowcooking.com, and I'm adding a few carrots as well.
- Ready In:
- 4hrs 10mins
- Serves:
- Units:
ingredients
- 1 small cabbage
- 10 -14 small potatoes
- 10 -12 whole garlic cloves
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- Wash vegetables.
- cut potatoes into 1 inch chunks.
- cut cabbage into wedges.
- throw veggies into the crockpot with the whole garlic cloves.
- add olive oil, salt, pepper, and balsamic vinegar.
- toss with hands to coat thoroughly.
- DO NOT ADD WATER.
- cook on high for 3 hours or low for 4-6 hours.
- The vegetables are done when the potatoes reach desired tenderness.
- The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
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