Red Cabbage Crock Pot Roast
4 Bullion Cubes
2 Cups Chicken or Beef Stock
4 Cups Water
1 Head of Red Cabbage
1 Large Tomato (or can of diced)
2 Green Peppers
4 Stalks Celery
1 T Basil
1 T Oregano
1 T Thyme
1 T Rosemary
Salt & Pepper
Pour Chicken Stock & bouillon cubes into crock pot and set to high.
Season Roast with Season Salt. Brown in olive oil and garlic.
Peel Potatoes and cut into small pieces. Chop Celery, Onion, Tomato, & Green Peppers. Cut Cabbage into wedges.
Mix spices together. Do not measure them exactly, just use the amount that seems right for the size of the roast.
Place Roast in bottom of crock pot. Pour spices around the roast into the liquid, sprinkling some on top of roast. Cover with Vegetables, setting the cabbage on the top. Add some salt and pepper to the top of the cabbage, and put a couple dabs of butter on the cabbage as well.
Fill the rest of the pot with the remaining water, as needed.
Cook on high 1 hour, and then low the rest of the day, about 6-8 hours, depending on if the roast was frozen or not. Try not to lift the lid, as it greatly increases cooking time.