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.
Servings: 4 servings
Calories: 265kcal
Ingredients
- 4 cups quartered baby potatoes , a mix of yellow, red, and purple if possible
- 2 tablespoons olive oil (optional) *leave out to make oil-free
- 4 ½-inch cabbage slices (green or red)
- 1 tablespoon spray olive oil , (*leave out to make oil-free)
- 2 teaspoons dried 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.
- Cook on low 7 to 9 hours.
Before Serving
- Sprinkle dill and yogurt over the steaks.
Nutrition
Calories: 265kcal | Carbohydrates: 40g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 53mg | Potassium: 1034mg | Fiber: 9g | Sugar: 8g | Vitamin A: 255IU | Vitamin C: 113mg | Calcium: 118mg | Iron: 3mg