Ingredients
Method
- Rinse the potatoes and cabbage under running water. Scrub the potatoes, peel if desired, and cut into even 1-inch chunks. Remove damaged cabbage leaves and the firm core, then cut the leaves into roughly 2-inch pieces and measure. Peel and mince the garlic. Cut the butter into small pieces.
- Spread 1 1/2 pounds Yukon gold potatoes across the bottom of the slow cooker and place 6 cups green cabbage on top. The loaded cooker should be about one-half to two-thirds full; use a different-size cooker if necessary rather than packing the vegetables tightly.
- Stir together 3/4 cup vegetable broth, 4 cloves garlic and 1/4 teaspoon ground black pepper in a small bowl, then pour over the vegetables. Scatter 4 tablespoons unsalted butter evenly over the top. The liquid will not cover the vegetables.
- Cover and start cooking immediately on HIGH for about 4 hours, or on LOW for 6–8 hours. Keep the lid closed until the first doneness check. Check several potato pieces from different parts of the cooker: a fork should slide easily into their centers while the pieces still hold together, and the cabbage should be tender. If the potatoes are still firm, cover and continue cooking, checking at 30-minute intervals.
- Gently fold the vegetables through the buttery cooking juices without breaking up the potatoes. Taste and season with salt, to taste. Serve warm with a little of the garlic-butter liquid spooned over each portion. If there is more liquid than desired, use a slotted spoon rather than continuing to cook already-tender vegetables.
Notes
Equipment: 5-quart slow cooker with lid; Cutting board; Chef's knife; Measuring cups and spoons; Small bowl; Large serving spoon
Timing assumes cooking on HIGH for about 4 hours. Alternatively, allow 6–8 hours on LOW. Slow cookers vary; the potatoes' tenderness determines when the dish is ready, and additional cooking may be necessary.
Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Divide into shallow covered containers rather than cooling the batch in the crock.
Store at 40°F or below and use within 3–4 days.
For a make-ahead meal, cook fully, cool promptly and refrigerate. Reheat only the amount needed on the stovetop or in the microwave until it reaches 165°F throughout, stirring gently for even heating.
Freezing is not recommended for best texture; the cabbage and potatoes may soften further after thawing.
Do not use a delayed-start timer. Begin cooking promptly after loading the prepared vegetables.
Do not reheat cold leftovers in the slow cooker. For hot holding after reheating to 165°F, transfer to a preheated cooker and maintain at least 140°F.