Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
These smelled yummy as they were cooking, but the final product was just okay. For me, these veggies were an excuse to consume massive amounts of sour cream.
It wasn’t pretty.
The dish is pretty simple. You cut a small green cabbage into wedges and toss it with chunked potatoes, garlic, balsamic vinegar and salt and pepper. The lot gets slow cooked until the potatoes are tender, which in my slow cooker took about 6 hours on low.
The vinegar flavor didn’t really come through, so if you like vinegar, I’d up the amount. Also, I wouldn’t core the cabbage wedges as my wedges fell completely apart. I ended up fishing out bits of cabbage from the potatoes.
Here’s the link to the recipe on O’Dea’s blog: http://crockpot365.blogspot.com/2008/03/roasted-cabbage-and-potatoes-in.html