slow cooking expert and mom to three
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A Year of Slow Cooking

Sunday, March 16, 2008

Roasted Cabbage and Potatoes in the CrockPot



Day 76.

Tomorrow is St. Patrick's Day! Have some green soup, eat some corned beef, and cozy up to a big plate full of roasted cabbage, potatoes, and garlic.

Made lovingly in the appliance that takes a licking and keeps on ticking: The CrockPot.

It's no secret to my family that I don't like corned beef. I really, really, really, really don't like it. I'll tolerate it out of respect to whomever made it, but other than that time I made it in January, I haven't ever cooked it just to cook it.

And I married an Irish Man.

And I don't like boiled vegetables. I don't like the texture, the smell, the color... AND! the thought of eating vegetables that were cooked with a meat that I don't like so then the vegetables taste like that meat...

ick.
ugh.

I should probably stop here, but trust me in that I could seriously go on forever.

So, I will be eating these yummy veggies tomorrow.
probably out in the backyard by myself now that I have insulted my whole family...



The Ingredients.
--1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper



The Directions.


--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar


--toss with hands to coat thouroughly.


DO NOT ADD WATER.


cook on high for 3 hours or low for 4-6.


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!




The Verdict.
I loved the combination of the olive oil, balsamic vinegar, and garlic. Adam loved it, and one kid attempted a potato bite for me.


I kind of forgot to cook anything else.


So we ate chicken and rice soup from a can.

30 comments:

Niki said...

Love this blog!

I linked you in my post today about sites I am digging this week.

http://free2befrugal.blogspot.com/2008/03/sunday-link-love_16.html

:)

My Ice Cream Diary said...

Yay! I'm glad that I don't have to cook these with the meat. I like corned beef but I don't like EVERYTHING to taste like it too.

Anonymous said...

Really enjoy your blog!!
I like how you show the ingredients all layed out & the finished dish :) So many new dishes I get to try :)

Anonymous said...

Hello crockpotlady: This sounds great to me....expecially for eating in the garden,peacefully. Aahhh. Yum. I love your breezy communications.

Terri said...

Oh I like corned beef once in a while and I'm dutch! I also would love to eat in the garden but it's a little too cold here yet!

Anonymous said...

Does this way of cooking cabbage still stink up the entire house?? If so, I can't try it. I hate the smell of cooked cabbage. But, it looks good!

Heather said...

I don't like corned beef either. But this has to be wonderful with all that garlic!

EnchantedMusing said...

yea!! this looks SO good. I know what's for dinner tonight (again, thanks to you!)

Judy S said...

I love this recipe! It is so easy, yet tasty. This is what
I do to avoid stinking up the whole house with cabbage smell: I set the crockpot outside on the deck.
We have an outlet out there, but you could probably use an extension cord.

I am taking these veggies to a potluck tomorrow.
I am sure everyone will be delighted and then amazed at how something so yummy could be such a breeze to prepare! Rock on, Crockpotlady!

Anonymous said...

I tried this recipe and it was delicious!! I didn't have balasamic vinegar though so I just used regular vinegar and although it most likely didn't give it the same flavor was still good. I was also thinking you could probably put some other veggies in the pot as well such as carrots and it will be quite tasty.

Glenda said...

I know this is an old post but my daughter made this and it was delicious.

Merideth said...

I LOVE this blog! I have been cooking everything on this blog since I found it! My crock is working overtime!
Question though-I am dieting-Is there anything I could sub for the 1/4c olive oil? (That's low cal, low fat?) Maybe fake butter?

Crockpot Lady said...

Hi Merideth,

you could do the fat free butter sub, or you could probably just go down to 1 tablespoon of olive oil. The balsamic vinegar provides moisture, and the veggies will sweat and provide even more. 1/4 cup olive oil sounds like an awful lot to me now.

xoxo
steph

April said...

We tried this a couple nights ago. Hubby's birthday is on St. Patrick's day, but we are vegetarians so he always misses out on the corned beef and cabbage. I've never tried it personally.

I must say I was rather nervous looking at that pot of veggies. I was even more nervous when I started smelling it. I'm so glad that I put the crockpot in the laundry room, although next time it will be going outside!

This was delicious!! I was pleasantly surprized and we'll definitely be making this again. My 3 year old even ate the cabbage, and asked for more!

Thanks for the recipe! It is so refreshing to find vegetarian crockpot meals, LOL!

singingalto51 said...

I am currently making the roasted cabbage and potatoes. It has at least 2 hours to go and I smell the garlic. I enjoy following your blog and have tried several of the recipes. The first thing I made was the crab dip which was a hit at my daughter's sr. recital in college and again several weeks later at a family Christmas gathering. I have the Hamilton Beach 3 pot slow cooker. This has worked out well since all my children are grown and gone from the house since April 2010. Thanks for the great ideas.

mel said...

made this tonight and my hubby LOVED it! it was really yummy. i added a few baby carrots and leeks, and used the equivalent in jarred minced garlic since thats what i had. definitely a keeper. and it made A LOT which is great cuz my hubby will eat it all week and i wont have to cook :) next time he wants me to make it with red cabbage.

melissa said...

This is exactly what I am looking for. Quick question.....do the instructions mean cook it for 3 hours on high and then 4-6 hours on low. Or can I cook it for 3 hours on high or 4-6 on low. Sorry for such a silly question....but I'm a newbie :) Thanks so much

Stephanie O'Dea said...

Hi Melissa, it's one or the other. I'll put in the word "or" though! it's a bit misleading.

--steph

jaimee said...

Made this tonight and it was delish. I cooked for 4 hours on low and it was perfect. My husband normally doesn't eat cabbage, but this one he loved!

Tammy said...

I made this tonight and added in half a smoked sausage and an onion. It was so delicious!

dakota533 said...

I don't know where to begin to deconstruct this recipe. Maybe cook only the cabbage and some onion and carrot in 1 C of chicken broth?

The combination of the potatoes and the cabbage in the same pot was horrible. I followed this recipe as prescribed and it was unpalatable and unpleasant. Maybe roast the potatoes with oil and salt and serve separately? Cook the cabbage in the slow cooker separately?

No offense, but this is not a keeper in this house.

love.life.littlemiss said...

Can i add vegetable stock to this recipe? I am doing red potatoes, carrots, garlic cloves, a little read onion, and cabbage. I feel like it will dry out without any liquid.

Stephanie ODea said...

Hi there,

you certainly can, but I just made this on St Patricks day with a head of cabbage, a cup or so of baby carrots and 4 lbs red potatoes and there was a bunch of accumulated liquid in the pot after cooking. The veggies release a lot of moisture all on their own.

I hope this helps a bit!

Rachel said...

I made this tonight, and my partner, who is not a fan of cabbage, asked if we could put this into our rotation. We didn't have enough potatoes, so I supplemented with baby carrots. All of the veggies and garlic were from our local farmer's market. It was delicious. And so simple. Thanks for sharing.

Anita Dukeman said...

I made this the other day. I added a 1 tsp of garam masala and 1/2 tsp of tumeric for an Indian flare. Very good and seasonings were not overpowering. A new family favorite.

Kyla Dixon said...

This sounds great and although I am a 30 year old African American woman I must try this dish for Thanksgiving giving the fact I am cookin the whole meal for the second year in a row. I like to throw a duzzie in on my family and blend our traditional Thanksgiving dinner with other ethnicities. I am so excited and will be sending a pic of the outcome!!!THANKS CROCKPOT LADY YOU ARE AWESOME AND HAVE SOME AWESOME IDEAS!!!! CANT WAIT TO THROW THIS IN THE POT AND LET IT COOK WHILE PREPARING THE CAKES & PIES!!!!!

Kyla Dixon said...

I have to say it was a sucess!!!! My sister has always hated cabbage but she loved these it was such a great dish I was requested and demanded to make them for Christmas and New Years.

I used smoked turkey tails, balstic vinegar, sugar, fresh grinded sea salt, fresh grinded peppercorn, and a tablespoon of vinegar,and instead of garlic I used jalapeno peppers, and a bag of frozen season blend (onions,bell pepper, carrots, yellow bellpepper). THANKS AGAIN!!!!!!!!

Kelli Joseph said...

I put this on at about 1230 or 1am...woke about 4am and stirred...by 730 this am it was DONE!!! And sooooo good!!! Oh I added onions....I like onions in EVERYTHING! THANK YOU for sharing....I love it!!

KFuj said...

We love this recipe and cook it every year for St. Patty's Day. Last year I made two kinds and was scolded for trying something new. Your recipe is wonderful and makes our holiday yummy!

Meghan Lynn Allen said...

Amy nutritional information for this dish?

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