Bobby Webb


This morning , it was cold outside (22 degrees), and I wanted something hot and filling. I looked inside of the fridge, and found a head of cabbage, 1/2 pound of bacon, 2-1/2 lbs Pork loin roast, and a bag of baby carrots.

Pulled these items from the fridge, got a can of vegetable broth, a couple of large russet potatoes and spices and went to work on my CABBAGE, POTATO, LOIN ROAST and BACON creation.

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4 to 6
45 Min
8 Hr
Slow Cooker Crock Pot


(1) one 6 quart slow cooker or a dutch oven
2-1/2 lb
loin roast cut into 3rds.
2 Tbsp
garlic pepper seasoning for rub
1/2 lb
bacon (thick cut)
1 medium
cabbage head, shredded
1 Tbsp
kosher salt
2 tsp
coarse ground black pepper
2 Tbsp
vegetable oil
2 large
russell potatoes, peel
1 Tbsp
celery flakes
1 lb
baby carrots
1 can(s)
(14 oz) vegetable broth(s)


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1One slow cooker.

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2First, lets get all the ingredients together.

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3Take the 2-1/2 lbs. of loin, and cut it into thirds. Take the 2 tbsp of garlic pepper and rub each section of meat good, and let rest. It you need more garlic pepper to finish the meat, help yourself.

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4Now lets do the bacon. Fry your bacon, in a large skillet, on medium-high heat, until the grease is out, about 5 to 8 minutes, and the bacon is just about crisp.

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5Take bacon out of the grease and set bacon on side for later. Take skillet, and sat it off the burner with the hot grease.

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6Lets go to the cabbage. Cut the core out of cabbage. Shred the cabbage by cutting it into 1/2 inch to 3/4 inch shreds. Now take the skillet, place it back on the medium-high heat, and place the cabbage in the skillet.

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7Cook the cabbage until it's crisp tender. While the cabbage is cooking, peel the potatoes. Set them in a pan of water.

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8Take the cabbage after it has cooked crisp tender, and place the cabbage in the slow cooker. Put 1 tbsp of kosher salt and 2 tsp of coarse ground black pepper on the cabbage.

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9Now it's meat time. Take the skillet and wash it out. Now use 2 tbsp of vegetable oil, place the skillet on high heat. Get the oil hot and sear the meat on all sides. Once the meat is seared, set it out in a plate.

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10Take the peeled potatoes out of the water, and slice them in forth.

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11Now, take the potatoes and slice them into 1/2 to 3/4 inch slices.

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12Take the sliced potatoes, and place them in the slow cooker on top of the cabbage and spread out. Put 1 tbsp of celery flakes on top of potatoes.

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13Now it's carrot time. Open the bag and wash the carrots. Place the carrots in the slow cooker on top of the potatoes and celery flakes.
Now place the seared meat on top of the carrots.

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14Now we will go back to the bacon. Take the bacon, and cut it up in about 4 slices.

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15Take the bacon and lay it around the meat. Take 1 (14 oz) can of vegetable broth and pour around the vegetables but not on the meat.

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16Put the top on the slow cooker and turn it on low, and let it do it's thing!!!

NOTE: Cook in slow cooker for about 4 hours. Then open the slow cooker, and make adjustments to the seasoning and stirring.

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17Take the meat and place the meat in the plate.

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18Take and stir the cabbage and other ingredients in the slow cooker. Taste to find out if it needs more salt and pepper.

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19I had to put 1 tsp of kosher salt and 1 tsp of coarse ground black pepper in my.

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20Put the meat back on the vegetables, turn the meat over if you want to.

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21I then took a cup of HOT water, and poured it along side of the meat, until the water just comes to the top of the vegetables. NOT the meat.

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22Put the top back on the slow cooker, and cook for another 3-1/2 to 4 hours. Or, until vegetables are tender, and the meat is done.

23After it's done, fix you a plate with a side and cornbread. Dig in and enjoy...!!!!

About this Recipe

Course/Dish: Potatoes, Pork
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Other Tag: Healthy