Slow Cooker Poor Man’s Potato and Cabbage Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Layer half of the potato chunks in the bottom of the slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then dot with half of the butter pieces.
Arrange the cabbage wedges over the potatoes in a snug layer, keeping the wedges mostly intact.
Top with the remaining potatoes, then sprinkle with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dot the remaining butter pieces evenly over the top.
Pour the water gently around the edges of the slow cooker so the seasoning remains on the vegetables.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender and the cabbage is soft and silky while still holding some of its shape.
Gently stir just enough to spoon the buttery broth over the cabbage and potatoes while leaving several cabbage wedges intact. Taste and adjust with additional salt and black pepper if needed.
Serve hot with some of the buttery broth spooned over each portion.
WW Points Calculation:
Unsalted butter: 30 points
0-point ingredients: Yukon Gold potatoes, green cabbage, kosher salt, black pepper, water, cooking spray — 0 points
Points Information:
Total Points: 30 points
Servings: 6 servings
Points per serving: 5 points
Nutrition Information:
Calories: 260
Protein: 5 g
Carbohydrates: 35 g
Fat: 12 g
Fiber: 7 g
Sugar: 6 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
