Get ready for St. Patrick's Day! Cozy up to a big plate full of roasted cabbage, potatoes, and garlic.
Ingredients
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--1 small head of cabbage
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--12-14 colorful baby potatoes
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--10-12 whole cloves of garlic
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--1/4 cup olive oil
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--2 T balsamic vinegar
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--1 t kosher salt
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--1/2 t black pepper
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.
Recipe Note
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
