Hearty Slow Cooker Cabbage & Vegetable Stew

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cooker)

Ingredients:

• ½ cabbage, chopped
• 3 onions, diced
• 2 large carrots, sliced
• 3 heads of garlic, minced
• 8 small potatoes, diced
• 6 cups spring water
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp seasoned pepper
• 1 tsp garlic plus seasoning
• 1 tsp Celtic salt (or to taste)
• 1 tsp rosemary
• 1 tbsp balsamic vinegar
• 1 tbsp apple cider vinegar (with mother)
• 1 tbsp sesame seed oil
• 1 tbsp corn starch (mixed with 2 tbsp cold water)
• ¼ cup quinoa
• 1 tbsp flaxseed
• 1 tbsp chia seed
• ½ tsp allspice
• ¼ tsp nutmeg
• ¼ tsp cloves
• 1 tsp beau monde seasoning
• 1 tsp dry mustard
• 1 tsp tarragon

Instructions:

1. Prep the vegetables: Chop cabbage, dice onions, slice carrots, mince garlic, and dice potatoes.
2. Sauté (Optional): In a pan, heat sesame seed oil and lightly sauté onions, garlic, and carrots for a richer flavor.
3. Combine Ingredients: Add all vegetables, seasonings, quinoa, flaxseed, and chia seed into the slow cooker.
4. Pour in Liquids: Add water, apple cider vinegar, and balsamic vinegar. Stir well.
5. Slow Cook: Set on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
6. Thicken the Stew: In the last 30 minutes, mix cornstarch with cold water and stir it in. Let cook until thickened.
7. Taste & Adjust: Adjust seasonings as needed before serving.

Estimated Nutrition Facts (Per Serving - 6 Servings)

(Values are approximate based on ingredient data)

This dish is rich in fiber, vitamins A & C, and plant-based omega-3s (from flax and chia). The combination of spices and vinegars adds depth while making it gut-friendly.