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Question regarding a slow cooker recipe I found

Posted: Dec 6, 2012

I found a recipe I'm going to post below, but I have a question on substuting something for something else. It's Braised chicken with potatoes. Looks yummy. The recipe calls for frozen artichoke hearts (which I love artichokes), but as I was looking at it thought cabbage would taste good with it instead. But it slow cooks for 2 hours. Do you think that cabbage would go mushy? I have not used my slow cooker in probably 5 years now, but I want to start doing more meals that way. Just wanted to know what a more experienced cook would think of doing cabbage instead of artichokes. Here's the recipe.

http://www.myrecipes.com/recipe/braised-chicken-with-potatoes-10000001875533/

You should check out the recipe for Garlic chicken mmmmm - but uses 40 cloves of garlic - eeeeks (no vampires will come to my house that day) LOL. Oh no, I was hoping Edward or Jasper would come LOL. Also going to try the chicken, potates, and carrots recipe. That one looks good too.

I figure since all you do is dump a bunch of ingredients in one pot I can't go too wrong in messing things up. LOL

;

My personal opinion - Cabbage

[ In Reply To ..]
Yes, I think the cabbage would go mushy. It also has a lot of water in it that seeps out during cooking, so you'd end up with a watery dish. You could add it later to the pot if you wanted maybe. I personally don't think cabbage and chicken go together (especially in a heap), but you know your own tastebuds.

That's an excellent point - Bad cook

[ In Reply To ..]
I never thought about whether the two would taste good together. Not the best cook, so have a hard time knowing what tastes good with other stuff. I guess I saw the potatoes and was thinking of corned beef and cabbage. Think I'll skip the cabbage and use the artichokes like the recipe calls for, maybe steam some cabbage on the side and see if I like the two together, but not ruin the taste of the dish in case they don't.

Yeah, I would stick to the recipe - Then change as desired.-see msg

[ In Reply To ..]
I like to start off with a recipe, then make changes afterwards to suit my taste buds.

So, see how you like the original recipe, then imagine eating cabbage with it and see what you think. I don't know if it would go or not, it just sounds a little risky until you've tried it with the original recipe.

Try googling cooking cabbage in a crockpot. See what hints - that gives you. nm

[ In Reply To ..]
x

I make a minestrone crockpot soup with cabbage - moi

[ In Reply To ..]
and while it gets soft, it's not mushy at all.

Thanks moi - I may try that one instead of it with chicken - Bad cook

[ In Reply To ..]
Looking at all the recipes think I'm really going to get into slow cooker meals this winter.

forgot to note, the cabbage was in wedges - and veggies were whole. NM

[ In Reply To ..]
xx

I just made corned beef and cabbage - last night in crock pot, and

[ In Reply To ..]
cooked the veg (cab, carrots, onion, taters) about 6 hours on low along with the meat. My personal preference is very, very tender cabbage but I don't think I would describe it as mushy. If you are cooking on low, I think 2 hours would still give you crunchy cabbage, but I would check every couple hours for doneness as I went along.

could you post this recipe? - sounds delicious...

[ In Reply To ..]
I love cabbage!

cabbage 2 hours is perfect. - Dear Bad Cook,

[ In Reply To ..]
if i read your post correctly, 2 hours for cabbage on low is excellent. As another post said, i have cooked my corned beef and cabbage on low for 6 hours and its still delicious.

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