Slow Cooker Red Cabbage (v)

Christmas isn’t Christmas without braised red cabbage 🙂

For 6-8 portions you need:
1 red cabbage, shredded
2 red onions, chopped
2 cooking apples, peeled, cored and chopped
2 tbsp brown sugar
5 tbsp red wine vinegar
200ml apple juice
salt and pepper

Place everything in to the slow cooker and cook on low for about 5 hours till tender. You can reheat it in the slow cooker on the big day too if you want to save time and space.

Marmite and Vegetable Stew (v)

Yes this is another variation on my favourite theme of the moment: slow cooker magic! But honestly, there’s nothing nicer than coming home after a bloody long day to a hot, filling meal. Bliiiiiiiiis…

For 4-6 portions you need:
2 medium onions, chopped
1 leek, sliced
4 carrots, chopped
1/2 swede, diced
1 turnip, diced
2 sweet potatoes, diced
1/2 cup each of red lentils, pearl barley and quinoa
1.5 litres boiling water
1 tbap marmite

Bung everything into the slow cooker and leave on low for 8-10 hours. Eat. Sigh. Feel happy.

Quinoa, Pearl Barley and Celeriac Slow Cooker Stew (v)

This is another ridiculously easy one pot meal. If you are sans slow cooker then make it up and cook slowly for 45 mins or so instead.

For 4-6 people you need:
1 onion, chopped
1 tbsp olive oil
1/2 cup quinoa
1/2 cup pearl barley
1-1.5 litres stock (use a little more if cooking on the stove)
1 celeriac, diced into 1cm cubes
3-4 carrots, peeled and thickly sliced

Fry off the onions in the oil for 5 mins or so. Add everything else to the slow cooker and cook on low for 6-8 hours. Serve with mash.

Slow Cooker Mincemeat (v)

I am falling seriously in love with my slow cooker. This recipe is great, very easy and no fuss at all.

For about 6-8 jars (so oodles of pies…) you need:
450g bramley apples, finely chopped (cored but not peeled)
225g shredded veggie suet
250g raisins
250g sultanas
250g currants
250g chopped mixed peel
250g glace cherries
50g flaked almonds
350g dark soft brown sugar
grated zest and juice of 2 lemons and 2 oranges
4 tsp ground mixed spice
1 tsp ground cinnamon
2/3 grated nutmeg
250ml southern comfort
250ml sweet sherry

Place everything into the slow cooker crock and cover with a lid and leave overnight to mingle. The next day, place in a slow cooker on low for 6 hours, stirring after about three to ensure all the suet melts evenly. Leave to cool slightly and then pac into sterilised jars. Use as you wish.

Slow Cooker Vegetable Stew with Red Lentils and Pearl Barley (v)

This was my second attempt with a slow cooker and from it I learnt that potatoes do not love a slow cooker, and lentils should be placed at the bottom of the crock pot. You have been warned.

For 6 large portions you need:
1 celeriac root, diced
2 carrots, sliced
1/2 swede, diced
1 cup red lentils
1 cup pearl barley
1.5 litres vegetable stock
2 onions, diced
1 heart celery, chopped small
2 tsp dried oregano
1 tbsp vegetable oil

Begin by frying off the onion and celery in a pan. Place everything in the crock pot, starting with the barley and lentils and then adding the vegetables. Sprinkle over the herbs and add the stock. Leave on low for 8-10 hours.

Slow Cooker Pumpkin Soup with Harissa (v)

This was my first ever attempt with a slow cooker. Who knew that 1 pumpkin + 2 leeks + 1 litre of stock left to burble for 10 hours would = yummy dinner.

For 6-8 servings you need:
1 pumpkin/squash, cut into a 1cm dice
2 leeks, sliced
1 litre vegetable stock
1/2 pot belazu harissa

Place the vegetables and stock in a slow cooker and leave on low for 8-10 hours. Blend to a smooth soup and add the harissa. Turn up to high for 15 mins to heat through and serve. Yum