My mother-in-law is half Irish. My father-in-law is also half Irish, which makes my husband half Irish. But this is about my mother-in-law. I have been with my husband for over 10 years, and almost every year on Saint Patrick’s Day, if we were in the same city as my mother-in-law, we would have corned beef and cabbage with her. Just an excuse to have it, really. Well, this year I have been doing all kinds of kitschy food-holiday things, such as tacos this Wednesday, just because. And Saint Patrick’s Day was no different.
Anyway, a couple of months ago, I was at the store, and I saw a beautiful cabbage. I remembered that it was just a few days before Saint Patrick’s Day, so I bought the cabbage. OK, really there were signs all over the place but that just makes this next part even more lame. For some reason, I couldn’t remember the corned beef part. I kept thinking roast beef. But I knew that wasn’t right.
Did I look up and read the sign? No.
Did I go to the meat counter and ask or look for a sign? No.
For some reason, I got it into my head that we had a boneless leg of lamb in the freezer and that would work. So I decided I would make it in a Crockpot. I love the way meat just falls apart when it is slow-cooked in a Crockpot. I threw a bunch of stuff in the pot, and it turned out pretty good.
But, a couple of weeks ago, I got a new Crockpot at Costco. This one is twice as big as our old one, and we had a $10 off coupon. How could you go wrong? We love our new Crockpot. It’s so big and shiny. So I decided that I loved the lamb and cabbage so much that I would break our new Crockpot in with it. My husband was pretty happy about it too, since he loves lamb a lot. Even our son, Max loves it. Well, he loves everything except the lamb.
Anyway, it’s really easy to make, and it’s a nice change of pace, if you don’t eat lamb very often. It’s a nice and easy gluten-free recipe. Please let me know if you try it and what you think about it.
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Crockpot Lamb and Cabbage
Ingredients:
- 1 – Trader Joe’s Cabernet Peppered Boneless Leg of Lamb
- 1.5 lbs – chopped red potatoes
- 1 – chopped onion
- 9 cloves – chopped garlic
- 4 – chopped carrots
- 4 stalks – chopped celery
- 1 head – cabbage, chopped
- 3 cups – low sodium chicken broth
Directions:
- Cook it for 6 hours on low.
- Eat and enjoy.
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This recipe is naturally gluten free, just make sure to check that the chicken broth is gluten free. Most are, but always check.
I hope you enjoy it. Until later, here’s to… Living better, easily!™
PS – I am linking this post to Slightly Indulgent Tuesdays held by Amy at Simply Sugar and Gluten Free
PPS – If you haven’t already and would like to – you can ‘like’ me on Facebook.
Yeah, it’s good, very useful, thanks
I love cabbage!! I love it in my smoothies, raw, cooked, rolled. I just love it. This is going on my To Make list…thanks for linking up to SIT!
Hi Amy,
I talk to you in so many places.
Thanks for the comment. I think you are the only one on this post that isn’t a ping back.
I’m just getting into cabbage. We didn’t have it around much growing up, and I have never been into coleslaw. But, I think it’s because the only coleslaw I was exposed to was my Aunt’s and she made it with Miracle Whip. Yuck!
My husband loves it, so I am finding more ways to make stuff with it. I am finding out I really like it, too. And I like more healthy versions of coleslaw.
xoxo,
Tia