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Ready In:
4 hours
15 minutes
Serves: 2
This recipe fits a small slow cooker. It can easily be doubled, however, if you are using a larger one.
What you'll need
Measuring spoons
Sharp knife
Cutting board
slow cooker or rice cooker
Ingredients
Serves 2
2 Potatoes large, cut in chunks (skin on or off)
2 Carrots large, cut in chunks
1/2 head Cabbage cut in chunks
2 cloves Garlic minced
1 tablespoon Olive Oil
2 tablespoons Red Wine Vinegar or of Apple Cider Vinegar
of Salt to taste
of Black Pepper to taste
Slow Cooker Directions 4 hours 15 minutes
1.
Put all ingredients in the slow cooker.
2.
Cook on low for about 4 hours.
Rice Cooker Directions 40 minutes
1.
Place all ingredients in a rice cooker.
2.
Cook for 1-2 cycles or until potatoes are tender. Add more water as needed.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 2
| Amount Per Serving | ||
|---|---|---|
| Calories 202 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 70 mg | 3% | |
| Total Carbohydrate 40 g | 15% | |
| Dietary Fiber 9 g | 32% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: The Tenderloin Cooking School Cookbook
Cooking Environment: Limited Kitchen
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