Sara Novak
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I had an Asian style cabbage side last week at Miyo's, here in Columbia and I've been craving cabbage ever since. The green cabbage at the farmers' market right now cooks down to a sweet, delectable concoction, made even tastier in the slow cooker. Cabbage is a great addition to soup, stew, and loads of slow cooker recipes. It's hearty and it's grown locally in autumn all over the place. It also keeps for a long time.
If you've already read my kitchari recipe, you know that I got reacquainted with my slow cooker last week as it's finally cooled down a bit in South Carolina. I would also consider adding root vegetables like carrots to this recipe as they would nicely absorb the flavors of the broth and make for an even heartier dish. If you get to the farmers' market early enough you can pick out those beautiful red colored carrots. At our farmers' market, they are usually gone by 9 am. This would be great atop a good piece of free range pork if you're so inclined. Don't worry about your chopping skills for this one because it will all melt down to easily eatable bites in the slow cooker.
Slow Cooker Cabbage
1 big head local green cabbage, chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 potato, skinned and chopped
6 ½ cups water
¼ cup organic soy sauce
¼ cup organic rice wine vinegar
1 tsp miso paste
1 tsp salt
1 bay leaf
Pepper to taste
2 cups cracked bulgur wheat
Method
1. Add the cabbage, onion, garlic, and potato to the slow cooker. Top with water.
2. Add soy sauce, vinegar, and miso paste and stir, breaking up the miso paste.
3. Add spices and top with bulgur wheat. Stir again.
4. Turn the slow cooker on high for 5 hours.
Planet Green Video: Emeril Green: Braised Chicken and Cabbage
More Slow Cooker Recipes:
Dust off the Slow Cooker for Ayurvedic Kitchari
Crock Pot Beef Stew Perfect for a Rainy 'Summer' Day
Emeril's Crock Pot Sausage and Peppers (Video)
Crock Pot Recipes : Crock Pot Recipes
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