Ingredients
Directions
Add the cabbage, potatoes, onion, carrots, chickpeas, garlic cloves, optional jalapeño, ginger, ground turmeric, and optional black pepper to the slow cooker.
In a small bowl, whisk together the orange juice, miso, and tamari until the miso is completely dissolved.
Pour the marinade into the slow cooker with the veggies and carefully stir to combine (the pot will be full with all of the vegetables, but you’ll get another chance to stir when they shrink in 1–2 hours).
Set the slow cooker on high for 3 hours or low for 6 hours. Stir every 1–2 hours.
Once finished (the potatoes should be tender), divide between dishes and top with chopped parsley or cilantro.
Chef's Notes
Substitutions
Substitute green cabbage with red cabbage, napa cabbage, or brussels sprouts (enough sprouts to equal one small cabbage).
Substitute chickpeas with butter beans, red or yellow lentils, or your favorite legume of choice.
Substitute Yukon potatoes with another potato variety of your choice.
Instead of orange juice, use lemon juice.
Substitute organic bell peppers in place of carrots.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Add the cabbage, potatoes, onion, carrots, chickpeas, garlic cloves, optional jalapeño, ginger, ground turmeric, and optional black pepper to the slow cooker.
In a small bowl, whisk together the orange juice, miso, and tamari until the miso is completely dissolved.
Pour the marinade into the slow cooker with the veggies and carefully stir to combine (the pot will be full with all of the vegetables, but you’ll get another chance to stir when they shrink in 1–2 hours).
Set the slow cooker on high for 3 hours or low for 6 hours. Stir every 1–2 hours.
Once finished (the potatoes should be tender), divide between dishes and top with chopped parsley or cilantro.
