Roasted Cabbage And Potatoes In The Crockpot Recipes

Steps:

• 1. Spray a shallow pan with non-stick cooking spray. Cut the cabbage into thick slices. Arrange them on the pan. Place as many red potatoes and carrots arranged around the cabbage.
• 2. Sprinkle all with lemon juice. Cut the garlic glove and onion into small pieces and place around the other vegetables. Sprinkle with fresh ground black pepper and tony cachere's seasoning depending on your taste and how spicy you would like to make this.
• 3. Bake at 350 degrees uncovered for approx. 30 minutes or until potatoes are tender in the middle.

Steps:

• Wash vegetables.
• cut potatoes into 1 inch chunks.
• cut cabbage into wedges.
• throw veggies into the crockpot with the whole garlic cloves.
• add olive oil, salt, pepper, and balsamic vinegar.
• toss with hands to coat thoroughly.
• DO NOT ADD WATER.
• cook on high for 3 hours or low for 4-6 hours.
• 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!

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.