Slow Cooker 4-Ingredient Cabbage and Potato Boil Directions:
Remove any tough outer leaves from the cabbage.
Cut the cabbage into 8 large wedges, keeping part of the core attached so the wedges hold together.
Scrub the small gold potatoes and leave them whole.
Place the potatoes in an even layer in the bottom of a 5- to 6-quart slow cooker.
Arrange the cabbage wedges on top of and around the potatoes.
Pour the chicken broth evenly over the vegetables.
Dot the top of the cabbage with the pieces of salted butter.
Cover and cook on LOW for 7–9 hours or on HIGH for 4–5 hours, until the potatoes are fork-tender and the cabbage is soft.
Carefully lift out the cabbage wedges with a wide spoon.
Serve with the potatoes and ladle hot broth over each serving.
WW Points Calculation
1 small head green cabbage: 0.00 points
1 1/2 lb The Little Potato Company Yellow Creamer Potatoes: 0.00 points
4 cups Swanson Low Sodium Chicken Broth: 0.00 points
3 tbsp Land O Lakes Salted Butter: 15.00 points
Points Information
Total Points: 15.00
Servings: 6 servings, about 1 cabbage wedge, 4 oz potatoes, and broth per serving
Points per serving: 2.50
Nutrition Information
Calories: 175
Fat: 6g
Protein: 5g
Carbohydrates: 28g
Sugar: 6g
Sodium: 340mg
I'm waiting for your comments! Enjoy!
