Slow Roasted Cabbage and Potatoes

Slow Roasted Cabbage and Potatoes by A Year of Slow Cooking

Ingredients

  • 1 small head of cabbage (cut into wedges)
  • 12-14 colorful baby potatoes, cut into 1″ chunks (no need to peel)
  • 10-12 whole cloves of garlic
  • 1/4 cup olive oil
  • 2 T balsamic vinegar
  • 1 t kosher salt
  • 1/2 t black pepper

Directions

  1. Combine veggies into the crockpot with the whole garlic cloves. Add olive oil, salt, pepper, and balsamic vinegar. Toss to coat. DO NOT ADD WATER.
  2. Cook on low for 4-6.
  3. The vegetables are done when the potatoes reach desired tenderness.
  4. The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls.
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