So what’s the first thing I did with my local winter produce? Stuffed some in my crockpot, of course. I used this recipe, which is very minimalist, calling for cabbage, potatoes, garlic, oil, balsamic vinegar, salt, and pepper. I used minced garlic instead of whole cloves, and confess to not taking out any measuring spoons, but everything turned out just fine.
There is not a lot of liquid, and the cabbage sticks a little to the sides, but that’s a good thing. It really tastes like you’ve fried the cabbage and potatoes, without the effort required to stand guard over a frying pan for an hour. The dish isn’t necessarily that attractive, but then again, neither is boiled cabbage and potatoes. And this version has a whole lot more flavor, without needing to cook a corned beef. Let’s call it an Italian version of an Irish staple.
One thought on “Roasted Cabbage and Potatoes in the Crockpot”
Looks yummy to me!