Roasted Cabbage And Potatoes In The Crockpot Recipes

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ROASTED CABBAGE AND POTATOES IN THE CROCKPOT



Roasted Cabbage and Potatoes in the Crockpot image

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

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

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



Cabbage and Potato Bake image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 7

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

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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