Slow Cooker Dill Cabbage Steaks over Roasted Rainbow Potatoes
This ridiculously easy recipe is sure to be a hit any weeknight dinner. I have to admit that I was skeptical about cabbage steaks, but once I tried them I was hooked. This takes very little effort and makes the perfect stick to your ribs meal. You can double the potatoes if you’re extra hungry.
Prep Time15 minutesmins
Cook Time8 hourshrs
Course: Main Course
Cuisine: American
Keyword: cabbage
Servings: 4servings
Calories: 265kcal
Author: Kathy Hester
Ingredients
4cupsquartered baby potatoes, a mix of yellow, red, and purple if possible
2tablespoonsolive oil (optional) *leave out to make oil-free
4½-inch cabbage slices (green or red)
1tablespoonspray olive oil, (*leave out to make oil-free)
2teaspoonsdried dill,or 4-inch [10-cm] sprigs of fresh dill)
BEFORE SERVING INGREDIENTS
Unsweetened vegan yogurt
Fresh dill
Instructions
The Night Before:
Slice 4 cabbage steaks from the thickest part of the cabbage. Coat sides with 1 tablespoon (15 ml) olive oil, if using.
Toss the potatoes in 1 tablespoon oil (if using). Store in the fridge overnight.
In The Morning:
Either oil your crock* or line with parchment paper. Spread the potatoes out and layer cabbage steaks on top.