Cabbage Potato Carrot Slow Cooker

Whether you're a vegetarian, practicing meatless meals for Lent, or just simply trying to avoid eating meat everyday, then you may be interested in this simple Crock-Pot Potato and Cabbage recipe.

This dish is very basic and since it's made in the crock-pot it's really effortless! Now it isn't the fanciest, or the prettiest looking dish, but if you're looking for something easy to make and enjoy cabbage and potatoes, then why not give it a try.

With this recipe you'll have almost free range to use as much potatoes and seasoning as you'd like. It all depends on the size of your crock pot and your palate. The recipe, below, is just the basic bones to help you get started.

INGREDIENTS:

3 to 4 pounds of potatoes with the skin or peeled, any variety, chopped into large chunks.
1 Head of Cabbage (chopped into quartered chunks...no need to separate the leaves)
1 tbsp. Fresh Minced Garlic
2 tbsp. Olive Oil
2-4 tbsp. Red Wine Vinegar
Salt and pepper, to your desired taste
Optional: A few peppercorns and coriander seeds (this is not essential, but I like to put them in mine for added spice)
Optional: You could also add some chopped carrots to the mix if you want extra veggies.

DIRECTIONS:

Place everything into the crock-pot and cook on low for roughly about 4-6 hours.
Afterwards, test out the seasoning level. Again, seasoning is all based upon individual palates. Some people prefer less seasoning, whereas others like to kick it up a notch. If you're one of the latter, you could always add a little more salt, pepper, and vinegar to the mix.

There you have it! Simple, right? Again, it isn't the dish to make if you are striving for an attractive presentation (although I am sure there are some out there who can make this dish look really pretty), but it's still very delicious.

This recipe serves as the perfect vegetarian alternative to Corned Beef and Cabbage on St. Paddy's Day.

Enjoy!