Slow Cooker 4-Ingredient Cabbage and Potatoes

ByAdmin

Cabbage and Potatoes

I started making this recipe during a winter where it seemed like I had bought cabbage every week. Not because I had a great plan for it. Cabbage was cheap, lasts forever in the fridge and for some reason always found its way into my shopping cart. Potatoes came for the same reason.

One afternoon I looked at the two of them sitting on the counter and said, ‘Dinner’s not going to magically appear by itself. So I pulled out my  slow cooker. I cut the cabbage into rough pieces, chopped the potatoes into chunks, added a few simple ingredients and put the lid on. And that was that.

There are no complicated steps. No special  cookingskills required. Just plain food doing what plain food does best. A few hours later the smell started to waft through the house. While it  cooked the cabbage softened and got a little sweet. The potatoes became tender and absorbed all the flavor that surrounded them. Every time I walked through the kitchen I’d lift the lid for a quick peek although I knew nothing needed my attention.

The toughest part of this recipe is the waiting. Come dinnertime, it all came together into a warm, comforting dish that was so much more satisfying than the ingredient list would suggest. The potatoes got soft and buttery and the cabbage added a mellow flavor that balanced everything out nicely.

The first time I made it was with sausage. The next day I ate the leftovers with roast chicken. Made it again a couple days later. That’s usually how recipes get a permanent place in my kitchen. No fancy ingredients or dramatic presentation needed. They just have to taste good and make life a little easier.

Ingredients

  • 1 medium head cabbage, chopped
  • 2 lbs potatoes, peeled and diced
  • 1 packet onion soup mix
  • 1 cup low-sodium chicken broth

Instructions

  1. Add the chopped cabbage and diced potatoes to the slow cooker.
  2. Sprinkle the onion soup mix evenly over the vegetables.
  3. Pour the chicken broth over everything.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
  5. Stir gently before serving and season with black pepper if desired.

WW Points

Approximately 3–4 Points per serving, depending on the onion soup mix and serving size.

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