–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
–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!
I loved the combination of the olive oil, balsamic vinegar, and garlic.
Used with permission by Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and A Year of Slow Cooking; stephanieodea.com
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