Slow Cooker Cabbage

I’m going to let you in on a little secret. I’m really not a big fan of cabbage.

I like a little coleslaw now and then. But, for the most part, it’s not one of my favorite vegetables.

By far.

That being said, cabbage tends to be one of the mainstays of a good, traditional Irish dinner. That means that if I want to serve my family an Irish dinner, I have to come up with a way to make cabbage more palatable.

Again, I scoured the internet for different recipes that I could use to make this side. Most of the recipes I found just kind of let the cabbage do its own thing with minimal seasoning or addition of flavor. There were some recipes that incorporated onions and carrots to help boost the cabbage and I definitely felt like that was a good idea.

Since we were having so many people over for our Irish dinner, I knew that I needed to make a very large side of cabbage and I also knew that since we were making everything from scratch, I didn’t want to have to spend a lot of time watching the cabbage. That’s where the slow cooker comes in.

I decided to go with a sweet and tangy flavor to go with my sweet and tangy glaze for the corn beef. To do this, I decided to add a little bit of the apricot marmalade for sweetness and some apple cider vinegar for a little acidity. Turns out, when you make cabbage like this, I actually really like it!

When you compare it to all the other food on the plate of a good Irish dinner, it’s hard to make cabbage your favorite. But, I definitely feel like this version is a great side vegetable with a ton of a good flavor as opposed to a bland pile of cooked cabbage!

Slow Cooker Cabbage

1/2 head of green cabbage, sliced into 1/2″ strips

1 1lb. bag of baby carrots

1 medium white onion, diced

1 cup water

1/2 cup apple cider vinegar

1/4 cup apricot marmalade

Salt and pepper to taste

Combine everything in a slow cooker.

Cook on high for 6 hours, stirring occasionally.

Serve hot.


Slow Cooker French Onion Soup


I am officially back on the low-carb wagon.

After seeing one of my best friends lose 25 lbs. from the Atkins diet recently, I decided to give it another try.  So, I’m rummaging through all of my favorite recipes trying to find something with a limited amount of bread or pasta.  So, I thought I would make you some French Onion Soup today.

Typically, I make this with Swiss cheese.  But, in the process of making this, I had a little brain-freeze moment where I broiled provolone on top of my toasted bread instead of the Swiss.  I’m all about french onion flavor and Swiss cheese, but I’m definitely not hating the provolone with this!

And please don’t be fooled by the ingredients.  It looks a lot more complex than it is.  But, most everything you need is right in your kitchen.  The hardest part is waiting for the soup to be done without scalding your mouth!

And, since I’m trying to keep myself below 20 grams of starchy carbs (bread, pasta, rice and potatoes) per day, this soup fits within my meal plan because the toast I used comes in at only 18 grams according to their nutritional facts.  So, I can still enjoy the complex flavors and textures of French onion soup without sacrificing for a diet!



Slow Cooker French Onion Soup

4 white onions, thinly sliced into 1/4 inch slices
7 cups beef broth
1 cup Marsala wine
2 tbsp worcestershire sauce
2 tsp dried parsley
2 tsp Italian seasoning                                  Salt and pepper to taste
4 slices of French or Italian bread, thickly sliced
8 slices swiss or provolone cheese
Olive oil


Combine all ingredients except the bread olive oil, and cheese in a slow cooker.  Cook on high heat for 6 hours, stirring occasionally.

Lay 4 bread slices on a cookie sheet and drizzle with olive oil on both sides.  Top each slice with two pieces of cheese and set under your oven’s broiler for 5-7 minutes, or until the cheese is browned and bubbly.

Place the cheese toast on top of the soup in the bowl and serve hot.

Slow Cooker Chicken Wing Dip


Talk about the classics.

This dip can’t get more classic in my life.  This has been around since I-don’t-know-when and it’s an absolute go-to dip for almost any occasion.  It shows up at pretty much every tailgate, every barbeque and every Super Bowl party I’ve ever been to.

So it’s no surprise that with the summer BBQ season coming up, I’m going to be making this dip for all of my friends, at least a few times anyway.

Obviously, being from upstate New York, I’ve got a fair share of chicken wing sauces to choose from.  Each of these sauces inevitably has their own version for chicken wing dip.  And, I’ve drawn inspiration from their recipes to make my own dip.

Most of those recipes involve baking the dip but I’m partial to the slow cooker variety as it’s easier to put together and to keep warm during a party that lasts a while.  If you like chicken wings, you will love this creamy and spicy twist on a classic appetizer.

Trust me, there is never any left over!


Slow Cooker Buffalo Chicken Dip

1 8oz. brick cream cheese
2 cups shredded cooked chicken.             2/3 cup bleu cheese dressing
1 cup hot sauce
1 cup shredded cheddar cheese                  1/2 cup pepper jack cheese


Combine all ingredients in a slow cooker.  Cook on high for 2 hours, stirring occasionally to melt together.

Keep on warm setting while serving.  Stir occasionally.

Serve with tortilla chips, vegetables or bread cubes.