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Ingredients4 h 45 m servings 464
Original recipe yields 8 servings
- Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
- Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
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- Cook's Note:
- As a variation, I will add various root vegetables. My favorites are red and white beets, and/or carrots.
- You can also make this in a slow cooker; cook on Low, 6 to 7 hours. Add cabbage in the last 1/2 hour.
Per Serving: 464 calories; 31.5 11.1 33.8 116 149 Full nutrition
ReviewsRead all reviews 2
This recipe is very close to the one my in-laws make. I enjoy it over day old Sliced French bread with dried or fresh mint sprinkled on top. Then the liquid is poured over the bread so it soaks ...