Slow Cooker Alicha Denich (Cabbage and Potatoes)

Name: Slow Cooker Alicha Denich (Cabbage and Potatoes)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4
Ingredients: 1 small green cabbage head (cut into 8 wedges); 2 cups Yukon potatoes (sliced); 1 medium yellow onion (thinly sliced); 1 cup carrots (sliced); 1 ½ cups chickpeas (home cooked or BPA-free canned, drained and rinsed); 5 medium garlic cloves (thinly sliced); ¼ cup jalapeños (optional seeded and thinly sliced); 2 tbsp ginger (shaved); 1 tsp ground turmeric; ¼ tsp ground black pepper (optional); ½ cup orange juice (freshly squeezed); 1 tbsp organic miso (mellow white or chickpea); 1 tbsp organic tamari (reduced-sodium, or coconut aminos); parsley (or cilantro, chopped, to taste)

Nichole Dandrea-Russert, MS, RDN

1 year ago

Slow Cooker Alicha Denich (Cabbage and Potatoes) in a baking dish

Yields4 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

Ingredients

1 small green cabbage head (cut into 8 wedges)

2 cups Yukon potatoes (sliced)

1 medium yellow onion (thinly sliced)

1 cup carrots (sliced)

1 ½ cups chickpeas (home cooked or BPA-free canned, drained and rinsed)

5 medium garlic cloves (thinly sliced)

¼ cup jalapeños (optional seeded and thinly sliced)

2 tbsp ginger (shaved)

1 tsp ground turmeric

¼ tsp ground black pepper (optional)

Marinade

½ cup orange juice (freshly squeezed)

1 tbsp organic miso (mellow white or chickpea)

1 tbsp organic tamari (reduced-sodium, or coconut aminos)

parsley (or cilantro, chopped, to taste)

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.