This is one of those recipes that you won't believe is good until you cook it. All you do is throw some cabbage, potatoes, leeks, garlic, olive oil, and balsamic vinegar into a slow cooker without any extra liquid. Then you let the slow cooker do it's thing and you get these amazing "roasted" veggies at the end. The cabbage caramelizes slightly where it comes into contact with the slow cooker. The garlic and vinegar add a deep, earthy flavor. Depending on what you have on hand you could add carrots, parsnips, sweet potatoes, or butternut squash. You could also add some curry powder, chili powder, cumin, or turmeric depending on the flavor combination you desire.
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Slow Cooker Roasted Cabbage and Potatoes
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Add everything to the slow cooker and toss to combine. Do not add any extra liquid. The vegetables release enough liquid for it to cook and adding liquid will ruin the "roasted" flavor in the dish. Cook on high for 3 hours or low for 4-6 hours until potatoes are cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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