CP Roasted Cabbage and Potatoes
Happy Thursday FRIDAY EVE, Slow Cookerers!
I don't like to cook my cabbage and potatoes with my corned beef when I make our traditional corned beef & cabbage dinner for St. Patrick's Day.
I get it that it's "customary" --- but I've never been all that customary of a girl ---
so why should I start now?
I'm very into keeping food separate so it doesn't all taste the same.
For this side dish, the potatoes and cabbage slow roast in a touch of olive oil and balsamic vinegar to make a great tangy side dish that is neither slimy nor soggy!
Roasted Cabbage and Potatoes
can easily feed 8
1 small head of cabbage
12 to 14 colorful baby potatoes
10 to 12 whole cloves of garlic (approx a whole head)
1/4 cup olive oil
2 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon 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 vinegar
--toss with hands to coat thoroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4 to 6 hours.
the vegetables are done when the potatoes reach desired tenderness.
the cabbage will get a little caramelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
The Verdict.
The first time I made this recipe I filled up so much on the veggies that I didn't eat anything else for dinner.
This is the way cabbage should be eaten -- I think the reason that people say they don't like cabbage is because it usually is served to them in a big squishy pile on their plate.
We should not let that happen anymore!
Enjoy!!
Happy Slow Cooking!
Happy Thursday FRIDAY EVE, Slow Cookerers!
I don't like to cook my cabbage and potatoes with my corned beef when I make our traditional corned beef & cabbage dinner for St. Patrick's Day.
I get it that it's "customary" --- but I've never been all that customary of a girl ---
so why should I start now?
I'm very into keeping food separate so it doesn't all taste the same.
For this side dish, the potatoes and cabbage slow roast in a touch of olive oil and balsamic vinegar to make a great tangy side dish that is neither slimy nor soggy!
Roasted Cabbage and Potatoes
can easily feed 8
1 small head of cabbage
12 to 14 colorful baby potatoes
10 to 12 whole cloves of garlic (approx a whole head)
1/4 cup olive oil
2 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon 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 vinegar
--toss with hands to coat thoroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4 to 6 hours.
the vegetables are done when the potatoes reach desired tenderness.
the cabbage will get a little caramelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
The Verdict.
The first time I made this recipe I filled up so much on the veggies that I didn't eat anything else for dinner.
This is the way cabbage should be eaten -- I think the reason that people say they don't like cabbage is because it usually is served to them in a big squishy pile on their plate.
We should not let that happen anymore!
Enjoy!!
Happy Slow Cooking!
