SLOW-COOKER CABBAGE, POTATOES AND BACON
You don't have to be Irish to enjoy cabbage with potatoes, and while this is a great dish for St. Patrick's Day, you can also enjoy it year-round. One of the best ways to appreciate cabbage and potatoes is straight from the slow cooker, after they've had a long simmer with bacon and Irish beer, of course. During the cooking process, the smoky, salty and umami bacon flavors melt into the cabbage and potatoes, and everything comes out perfectly cooked.
Provided by Serena Ball
Categories side-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Spray a large slow-cooker crock with nonstick cooking spray. Place the cabbage in the bottom, then add the onion and toss gently. Add the potatoes, caraway seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the potatoes with bacon and pour the beer over the potatoes and bacon.
- Cook until the potatoes are tender, 3 hours on the high setting or 6 to 7 hours on the low setting. Stir gently before serving.
Nutrition Facts : Calories 142 calorie, Fat 2 grams, SaturatedFat 1 grams, Sodium 421 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 5 grams
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
SLOW-COOKER NEW POTATOES AND SPRING VEGETABLES
Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h40m
Yield 18
Number Of Ingredients 10
Steps:
- Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
- Cover and cook on Low heat setting 5 to 6 hours.
- Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
- Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
CLASSIC CROCK POT KIELBASA, CABBAGE, POTATOES AND CARROTS (HEALT
Make and share this Classic Crock Pot Kielbasa, Cabbage, Potatoes and Carrots (Healt recipe from Food.com.
Provided by terronandcrystal
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Inside crockpot layer carrots, potatoes, cabbage with the kielbasa pieces on top. Pour either 1 1/2 Celsius water or chicken broth over the top. Cook on low for 8 hours. I've found that there is so much flavor in the kielbasa alone that I don't even need to use the chicken broth for flavor. The small amount of liquid makes everything perfectly moist, leaving an EASY, HEALTHY dinner for your family!
Nutrition Facts : Calories 83.8, Fat 3.6, SaturatedFat 1.2, Cholesterol 8.2, Sodium 141, Carbohydrate 10.8, Fiber 4.1, Sugar 5.8, Protein 3.7
ROASTED CABBAGE AND POTATOES IN THE CROCKPOT
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.
Provided by ohgal
Categories Meat
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 510.1, Fat 14.1, SaturatedFat 2, Sodium 642.4, Carbohydrate 88.6, Fiber 14, Sugar 10.3, Protein 11.4
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