Slow Cooker 4-Ingredient Cabbage and Potatoes Directions:
Place the potato chunks in an even layer in a 5- to 7-quart slow cooker.
Scatter the sliced onion over the potatoes.
Arrange the cabbage wedges on top, keeping the pieces mostly intact.
Sprinkle with 3/4 teaspoon Diamond Crystal Kosher Salt and 1 teaspoon black pepper.
Dot the butter pieces evenly over the vegetables.
Pour 2 cups water around the edges of the slow cooker.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours.
Cook until the potatoes are fork-tender and the cabbage is soft but still holds its shape.
Gently spoon the buttery broth over the vegetables before serving.
Serve hot.
WW Points Calculation:
Land O Lakes Unsalted Butter: 18.00 points
Points Information:
Total Points: 18.00 points
Servings: 6 servings / about 1 1/2 cups each portion
Points per serving: 3.00 points
Nutrition Information:
Calories: 233
Protein: 5.8 g
Carbohydrates: 41.5 g
Fat: 6.1 g
Fiber: 8.6 g
Sugar: 9.1 g
Sodium: 174 mg
I'm waiting for your comments! Enjoy!
