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Old 12-21-2018, 10:18 AM   #11
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I can do a pot roast in the oven in 4 hours. You're cooking vegetables to you shouldn't need nearly that long. Overcooking will result in mush.

You really don't need the oven at all. It will cook nicely on the stovetop.
I’m sure making it stovetop would be great. Why would the recipe call for a slow cooker though? I certainly agree, though, that mushy veggies are no treat!
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Old 12-21-2018, 10:36 AM   #12
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The recipe writer probably wanted a slow cooker recipe.
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Old 12-21-2018, 03:08 PM   #13
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Cabbage is best steamed,IMHO.

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Old 12-21-2018, 03:58 PM   #14
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Have you ever had it braised, Russ? I'll cook down pieces of bacon, take them out and put shredded cabbage into the pot and mix. Then add in 1/4 to 1/2 cup water, mild beer, or stock, and cook on low for 45 minutes or so. Stir every once in a while. Don't forget to mix in the bacon at the end. Be sure to cook extra for nibbling.
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Old 12-21-2018, 04:23 PM   #15
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Have you ever had it braised, Russ? I'll cook down pieces of bacon, take them out and put shredded cabbage into the pot and mix. Then add in 1/4 to 1/2 cup water, mild beer, or stock, and cook on low for 45 minutes or so. Stir every once in a while. Don't forget to mix in the bacon at the end. Be sure to cook extra for nibbling.
Not to mention stuffed and braised in tomato sauce. I'm not a fan, but DH and his dad love it.
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