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Slow-Cooker Dill Cabbage “Steaks" over Roasted Rainbow Potatoes
THE VEGAN ATLAS10Ingredients
7Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups baby potatoes (quartered, a mix of yellow, red, and purple if possible)
- 2 Tbsp. olive oil (optional; leave out to make oil-free)
- 4 cabbage (½-inch-thick, slices, green or red)
- olive oil spray (leave out to make oil-free)
- 2 tsp. dried dill
- 1 sprig fresh dill
- vegan yogurt (Unsweetened, as desired)
- fresh dill
- salt
- pepper
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