THE HUNGRY HIKER (CHAPTER 1): Crockpot Cabbage Recipe to Die For!

Before our bike ride on Friday, October 24, Kathy decided to make a crockpot meal of the cabbage we bought recently.  She did a little searching online and found this recipe for Roasted Cabbage and Potatoes in the Crockpot.

After our long, brisk ride, it was wonderful to come back to a meal all ready to eat, and, boy was this scrumptious!

Here is the recipe and directions, straight from the web page linked above:

INGREDIENTS (KATHY CUT THIS RECIPE IN HALF FOR JUST TWO OF US)

--1 head of cabbage
--12-14 colorful baby potatoes (WE DISPENSED WITH THE POTATOES)
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt (WE DIDN'T USE ANY SALT, BUT, HEY, FEEL FREE...)
--1/2 t black pepper

DIRECTIONS:

--wash vegetables
--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 to coat thouroughly.
-- DO NOT ADD WATER.
-- cook on low for 4-6 hours.

The cabbage may get a little carmelized and crispy around the edges where the leaves touch the crockpot walls. The recipe author said it was okay - they taste good - and we agree!

Before Kathy served the dish, she cut up the cabbage and garlic and tossed again in the serving bowl. As a result, our dish looked less chunky.

Serve with any protein you like.  We picked bison steaks this time.  Almost as good as genuine Irish bacon and cabbage!