Slow Cooker Roasted Cabbage and Potatoes - 15g Carbohydrate; 1g Dietary Fiber
2 pounds tri-color potatoes -- cut in chunks 1 head cabbage -- small head 11 whole garlic cloves -- (10 - 12) about 1 head of garlic 1/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons balsamic vinegar Use a 6-quart slow cooker. Put the chunked (I didn't peel them) potatoes into the stoneware. Cut the cabbage into wedges - no need to separate the leaves. Peel the garlic, and add the whole cloves. Toss the vegetables with the olive oil, salt, pepper, and balsamic vinegar. Cover and cook on low for 4 to 6 hours, or on high for 3 hours. The vegetables are done when the potatoes reach the desired tenderness. The cabbage on the edge of the stoneware will caramelize and get a bit crispy. This is a good thing. Serves 12, as a side dish. AuthorNote: I cheerfully ate three platefuls of these slow-cooked vegetables for St. Patrick's Day. They were perfect - not soggy - and didn't taste like salty meat. Cuisine: "Irish" Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 5g Fat (37.9% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
