Tomorrow is St. Patrick's Day! Have some green soup, eat some corned beef, and cozy up to a big plate full of roasted cabbage, potatoes, and garlic.
Made lovingly in the appliance that takes a licking and keeps on ticking: The CrockPot.
It's no secret to my family that I don't like corned beef. I really, really, really, really don't like it. I'll tolerate it out of respect to whomever made it, but other than that time I made it in January, I haven't ever cooked it just to cook it.
And I married an Irish Man.
And I don't like boiled vegetables. I don't like the texture, the smell, the color... AND! the thought of eating vegetables that were cooked with a meat that I don't like so then the vegetables taste like that meat...
I should probably stop here, but trust me in that I could seriously go on forever.
So, I will be eating these yummy veggies tomorrow.
probably out in the backyard by myself now that I have insulted my whole family...
1 small head of cabbage
12 to 14 colorful baby potatoes
10 to 12 whole cloves of garlic (approx a whole head)
1/4 cup olive oil
2 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--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 to 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!
I loved the combination of the olive oil, balsamic vinegar, and garlic. Adam loved it, and one kid attempted a potato bite for me.
I kind of forgot to cook anything else.
So we ate chicken and rice soup from a can.