Roasted Cabbage And Potatoes In The Crockpot Recipes
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
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
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