TAMMY ALGOOD / AUTHOR, "SOUTHERN SLOW COOKER BIBLE"
Yield: 6 servings
1/2 head (4 cups) coarsely chopped green cabbage
1 (16-ounce) package bratwurst, cut in ½-inch slices
1 red bell pepper, seeded and chopped
1 sweet onion, peeled and cut in thin wedges
1 1/2 cups diced red potatoes
2 (14.5-ounce) cans low-sodium chicken stock
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1/4 teaspoon onion or garlic salt
1/4 teaspoon black pepper
1/8 teaspoon celery seeds
1/8 teaspoon cayenne pepper
Shredded Swiss cheese for garnish
Place the cabbage, bratwurst, red peppers, onions, and potatoes in a lightly greased large slow cooker. In a large bowl whisk together the stock, mustard, vinegar, onion salt, black pepper, celery seeds, and cayenne. Pour over the cabbage mixture. Cover and cook on low for 7 1/2 hours or on high for 3 hours. Garnish each serving with a sprinkling of Swiss cheese before serving.
VARIATION: Substitute smoked sausage for the bratwurst.