Roasted Root Vegetables 1.jpg

Roasted Cabbage & Root Vegetables

4 from 10 votes
Roasted Root Vegetables 1.jpg
Print Recipe

Roasted Cabbage & Root Vegetables

Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Side Dish
Cuisine: Irish
Servings: 8 Servings
Calories: 163kcal


  • 1 small head of cabbage  approximately 2 pounds, cut into wedges
  • 2 pounds carrots peeled and cut into large chunks
  • 1 pound celery cut into 3-inch pieces
  • 1 pound turnips peeled and cut into 2-inch cubes
  • 1 head of garlic peeled (approximately 10 whole cloves)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • Use a 6-quart slow cooker. Place the cut vegetables into your slow cooker insert. Add the olive oil, vinegar, salt, and pepper. Toss the vegetables using 2 large spoons until the pieces are evenly coated. Cover and cook on low for 4-6 hours or on high for about 3 hours.


Nutrition Facts
Roasted Cabbage & Root Vegetables
Amount Per Serving
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 473mg20%
Potassium 816mg23%
Carbohydrates 23g8%
Fiber 7g28%
Sugar 12g13%
Protein 3g6%
Vitamin A 19310IU386%
Vitamin C 62mg75%
Calcium 123mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cabbage Dairy Free Magazine Potatoes Slow Cooker St. Patrick's Day Stephanie O'Dea Vegetables
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