These slightly sweet mini cabbages are perfect for your Thanksgiving table. The melded flavors of balsamic vinegar, fresh thyme and maple syrup will make fans out of even picky eaters.
Thanksgiving is one of the busiest days in the kitchen and if your household is like mine, you run out of burners and oven space fast. My friends John and Clare solved their problem by adding an additional stove to their kitchen along with a second dishwasher. But we don’t all have huge kitchens or large appliance budgets to pull that off.
However, in my opinion most households can afford at least one or two slow cookers. It’s true, I have more than a few – probably more like a large herd of them. Everyone doesn’t get quite as addicted to them as I do, so you’ll be able to stop at 2 or maybe 3. That is, if you really want to stop.
Slow cookers are perfect for expanding your kitchen for large meals and they can be used on a buffet to keep the dishes warm throughout the meal. Most side dishes, like these Brussels sprouts, cook in about 1 1/2 to 2 hours on high. That makes it easy to get them going first so that you have time to focus on the stars of your meal.
(If you can’t see the recipe above you can find it here.)
If you have my book, The Vegan Slow Cooker, this recipe will be familiar. There are a few more slow cooker side dish favs on my blog like Slow Cooker Holiday Sweet Potato Casserole and Slow Cooker Vegan Creamy Scalloped Potatoes that would also be perfect for tday or any holiday dinner.
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.