Yield
4 servings
Time
8 hours 15 minutes
- Baby potatoes - Olive oil - Cabbage slices - Spray olive oil - Dried dill - Unsweetened vegan yogurt - Fresh dill
Slice cabbage steaks from the thickest part of the cabbage. Coat sides with olive oil. Toss the potatoes in oil. Store in the fridge overnight.
Either oil your crockpot or line with parchment paper. Spread the potatoes out and layer cabbage steaks on top.. Sprinkle dill and yogurt over the steaks. Cook on low.