Slow Cooker Kielbasa and Cabbage
I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand. I always use kielbasa. Also, I didn’t use potatoes & i did add carrots. I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though, I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~
Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.
- 1 small head cabbage, coarsely shredded
- 1 large onion, coarsely chopped
- 1 1/2 to 2 pounds organic kielbasa
- 1 cup apple juice or water works just as well, honestly
- 1 TBS dijon mustard
- 1 TBS apple cider vinegar
- 2-3 large potatoes, diced
- 2-3 large carrots, diced
- salt and pepper to taste
- Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
- Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
- Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
- I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.
I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.
.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!
Slow Cooker Balsamic Glazed Roast Beef
Another recipe from one of my favorite food blogs! Kevin’s CLOSET COOKING
We are getting into roast season and you really can’t get any easier than this super tasty slow cooker balsamic glazed roast beef dinner! The slow cooker is amazing for long slow braises for meat where you can literally just throw the roast into the slow cooker in the morning and let it cook all day long, completely unattended! Pot roast style roast beef is one of my favourite comfort meals and for this one the roast is braised in a tasty gravy wit balsamic vinegar, soy sauce, brown sugar, Worcestershire and garlic.
This recipe starts out by browning the beef and onions in a pan before transferring to the slow cooker; browning the meat and onions first adds plenty of flavour but you can cheat and skip this step to save time! (I won’t tell anyone!) After the roast is cooked in the slow cooker the juices/gravy is transferred to a sauce pan and cornstarch is added to thicken up the gravy. I like to add carrots and potatoes to cook in the juices/gravy along with the roast and this makes it a complete, one-pot, meal! I like to use a nice chuck roast (like Ontario Corn Fed Beef) or a brisket, or round, etc. for this slow cooker balsamic glazed roast beef.
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Slow Cooker Balsamic Glazed Roast Beef
Prep Time: 10 minutesCook Time: 8 hours 30 minutesTotal Time: 8 hours 40 minutes Servings: 8
Moist and fall apart tender roast beef in a tasty balsamic glaze that is so easy to make in the slow cooker!
- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots (optional)
- 1 pound mini potatoes or diced potatoes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water
- Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
- Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
- Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
- Remove the carrots, potatoes and beef and slice or shred the beef.
- Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.
Option: Skip steps 1 & 2 and just place everything into the slow cooker!
Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F and braise until the meat is pull apart tender, about 3-4 hours.