Chilly, laidback days are the perfect time to whip up some slow-cooked potatoes and cabbage. Of course, you can already tell by the recipe’s name that this isn’t your quick and easy dinner fix. But it’s precisely the slow cooking time that really brings out the flavors of the ingredients and gives this dish a soft, savory texture that makes it well worth the wait!
This recipe for slow-cooked potatoes and cabbage makes use of ingredients that you can find in your home garden. You’ve got your earthy potatoes (the yellow or white variety are great choices), vibrant carrots, and pungent spices like rosemary. Along with bite-sized pieces of cabbage, you’ll have a sweet veggie mix that brings the aroma of an Irish or German kitchen in your own cooking haven! Adding in the red wine vinegar or cider vinegar balances out the naturally sweet taste of carrots, cabbages, and potatoes.
What I love most about this recipe is that it lets me multitask. While your pot does all the magic, you can do a whole bunch of other chores or tasks without fussing too much about your dish. Since there’s no need to constantly stir the ingredients, all you need to do is wait for it to finish!
Best served during cold evenings, this recipe for slow-cooked potatoes and cabbage can either be your main dish or side. If you’re not going the vegetarian route, it tastes fantastic when paired with proteins like beef or pork. But if you’re watching your meat intake, this meal is complete in itself as it’s filling, delectable, and irresistible! Your patience will certainly pay off once you have a bowlful of slow-cooked potatoes and cabbage!Print
Slow-Cooked Potatoes & Cabbage
What a terrific dish for a cold evening! You can even serve this as a main dish by itself—or as a side dish with a main protein such as beef or pork. Your house will smell like an aromatic German or Irish kitchen while this is slow-cooking for four hours!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 4
- Category: Entrées
- 4 large potatoes, Yellow or White types, cut in chunks (skin on or off; your choice)
- 4 large carrots cut in chunks
- 1 medium head of cabbage (green or red) cut in bite-size pieces
- 4 cloves of garlic (or to taste)
- 2 tablespoons olive oil
- 4 tablespoons red wine vinegar or cider vinegar
- Salt, pepper, and your choice of spices to taste (rosemary works well here)
- Combine all ingredients in a slow cooker.
- Cook on low for about 4 hours.
Have you tried this recipe? It’s so easy to adjust the seasonings to make it your own—please tell us how it turned out for you.