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Potatoes with cabbage and meat in a slow cooker

Potatoes with Cabbage and Meat in a Slow Cooker

A slow cooker makes a tasty, quick dinner a breeze! Cabbage stewed with meat and potatoes in the slow cooker couldn't be easier — no fuss at all. Use any meat you like: poultry, beef, or pork all work equally well. I used pork tenderloin — it cooks fast and makes for a hearty dish.

nasstin

Recipe author

Potatoes with cabbage and meat in a slow cooker

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Composition / ingredients

Servings:

Potatoes

600

Pork (or any other meat)

350

Cabbage

300

Onion

Carrots

Water

0.5

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 26 % 5 g

Carbohydrates 47 % 9 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you stew potatoes with cabbage and meat in a slow cooker? Gather the ingredients. Wash the vegetables well (scrub the root vegetables), peel them, and pull off the outer leaves of the cabbage if needed. Rinse and pat the meat dry.
Step 2:

Cut the meat (any kind works, but here it's pork) into pieces however you like — I went with cubes.
Step 3:

Finely shred the cabbage.
Step 4:

Cut the potatoes into cubes.
Step 5:

Chop the onion (rinse the onion and your knife with water so your eyes don't sting).
Step 6:

Cut the carrot into cubes.
Step 7:

Put the chopped vegetables in the slow cooker and salt to taste.
Step 8:

Add pepper (also to taste).
Step 9:

Add half a cup of water.
Step 10:

Stir.
Step 11:

Set it to the Stew (Simmer) program for 1 hour, and you're free to go about your day — the slow cooker does the rest.
Step 12:

When the time's up, dinner is ready. Call everyone to the table.
Step 13:

Enjoy!

A big plus of cooking in a slow cooker is that you can easily skip the oil and the browning. Stewed potatoes with cabbage and meat turn out delicious without them. Give it a try!
For the best results, use filtered or bottled water with a neutral taste. Tap water can give the dish an off, characteristic aftertaste.
Since everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
If you're using a pre-made spice blend, be sure to check the label. These blends often already contain salt, so account for that or you risk over-salting the dish.