Crock Pot Veggie Stew
Ingredients
- 1 small to medium green cabbage
- 3-4 summer squash (zucchini, yellow squash, a mixture of both, whatever you have)
- 5-6 red potatoes (yellow potatoes could also be used)
- 2 tbsp Italian seasoning or fresh diced herbs
- 1 stick butter
- 1 tbsp salt
Instructions
- Cut up potatoes into 1-inch pieces and put on the bottom of crockpot.
- Cover potatoes with water.
- Add sliced or diced bite-size pieces of summer squash on top of potatoes.
- Slice or dice cabbage and add on top of summer squash (You want the cabbage to be cut up in medium pieces. Remember it will shrink down when cooked so cut up pieces can be bigger than bite-size).
- Add Italian Seasoning (you can use fresh herbs here. Basil, parsley, thyme, oregano, whatever you like. Just stick with the Italian seasonings).
- Place 1 stick of butter on top (the stick can be whole or you can cut it up, doesn't matter).
- Sprinkle salt on top (start with 1/2 tbsp, more can always be added later. I always find anything with cabbage needs to be salted well. You may need more than 1 tbsp based on taste.).
- Place lid on crockpot and cook on low for about 6-7 hours or high 3-4 hours.
- When all veggies are cooked, give it all a good stir to mix it up and serve up with some sliced bread, rolls, or whatever bread you like!
Notes
Again, I never measure anything for this recipe. Feel free to adjust the veggies to whatever ratio you like. Bottom line, I usually fill the crockpot with 1/3 potatoes, 1/3 squash, and 1/3 cabbage. The seasonings are to be adjusted based on your preference! If you like more basil, add that. If you need more or less salt, adjust.
The order you place everything in the crockpot matters! I wouldn't change the order to ensure everything cooks properly and doesn't burn.
The great thing about this recipe is it is DELICIOUS by itself with whatever bread you already have on hand. Don't forget the bread. It takes it up to another level!
Tried this recipe?Let us know how it was!