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More Crock Pot Cooking

by Tom Fleming

RED CABBAGE

YIELDS: 4 PEOPLE

INGREDIENTS:

3 lb. head of red cabbage

1/2 lb. bacon

2 granny smith apples

1 yellow onion

1 TBSP ground fresh ginger

2 cloves garlic

1/2 cup red wine vinegar

1 cup red wine

1/2 TBSP ground cinnamon

1 tsp. nutmeg

1 bay leaf

Salt and pepper to taste

2 TBSP honey

METHOD:

Cut red cabbage into quarter and remove outer leaves and core. Slice cabbage into julienne and reserve. Dice bacon and place in crock-pot. Peel and julienne onion and reserve. Slice garlic and reserve.

Combine all ingredients in bowl and toss. Place in crock-pot

Set temperature to high and cover. Cook for 6 hours. After 6 hours re-season if necessary

BRAISED CHICKEN

YIELDS: 4 PORTIONS

INGREDIENTS:

1-4 lb. whole chicken (cut into 8 pieces)

1 tsp. red chili flake

5 clove garlic

2 sprigs cilantro

1/4 red onion cut into large pieces

Zest of 1/2 lemon

2 TBSP extra virgin olive oil

Salt and pepper to taste

METHOD:

Combine all ingredients in large bowl and toss. Place in crock-pot and cover. Cook on high for 3 hours. When finished serve with re-heated red cabbage.

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