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Ingredients4 h 45 m servings 464 cals
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.
- 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 g fat; 11.1 g carbohydrates; 33.8 g protein; 116 mg cholesterol; 149 mg sodium. Full nutrition