Slow Cooker 4-Ingredient Cabbage and Potatoes Directions:
Cut the cabbage into 6–8 thick wedges, keeping the core intact so they hold their shape.
Cut the potatoes into 1 1/2-inch chunks and slice the onion into thick pieces.
Place the potatoes in an even layer in a 6-quart slow cooker.
Add the sliced onion evenly over the potatoes.
Arrange the cabbage wedges on top, fitting them snugly.
Sprinkle salt and pepper evenly over all vegetables.
Distribute the butter pieces across the top and between the layers.
Pour the water along the sides of the slow cooker.
Cover and cook on LOW for 7 hours or HIGH for 4 hours until vegetables are fork-tender.
Serve 1 cabbage wedge with about 1 1/2 cups potatoes and broth.
WW Points Calculation
Yellow potatoes, 2 pounds (6 servings, about 5 1/3 oz per serving) – 0.00
Green cabbage, onion, water, salt, pepper – 0.00
Unsalted butter, 6 tbsp (6 servings, 1 tbsp per serving) – 30.00
Points Information:
Total Points: 30
Servings: 6 servings, 1 cabbage wedge with about 1 1/2 cups potatoes and broth each
Points per serving: 5
Nutrition Information
Calories: 218
Fat: 11.4g
Protein: 3.9g
Carbohydrates: 27.6g
Sugar: 4.3g
Sodium: 412mg
I'm waiting for your comments! Enjoy!
