Roasted Cabbage and Potatoes in the CrockPot

Day 76.

Tomorrow is St. Patrick's Day! Have some green soup, eat some corned beef, and cozy up to a big plate full of roasted cabbage, potatoes, and garlic.

Made lovingly in the appliance that takes a licking and keeps on ticking: The CrockPot.

It's no secret to my family that I don't like corned beef. I really, really, really, really don't like it. I'll tolerate it out of respect to whomever made it, but other than that time I made it in January, I haven't ever cooked it just to cook it.

And I married an Irish Man.

And I don't like boiled vegetables. I don't like the texture, the smell, the color... AND! the thought of eating vegetables that were cooked with a meat that I don't like so then the vegetables taste like that meat...

ick.

ugh.

I should probably stop here, but trust me in that I could seriously go on forever.

So, I will be eating these yummy veggies tomorrow.

probably out in the backyard by myself now that I have insulted my whole family...

The Ingredients.
--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



The 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.


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!




The Verdict.
I loved the combination of the olive oil, balsamic vinegar, and garlic. Adam loved it, and one kid attempted a potato bite for me.


I kind of forgot to cook anything else.


So we ate chicken and rice soup from a can.