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Bulking out slow cooker recipies
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<blockquote data-quote="aris" data-source="post: 2681294" data-attributes="member: 585001"><p>Cabbage. Sweeheart or saveloy are both nice. If making a stew - i'll cut the cabbage up in large chunks, and place it on top of the stew 30-45 minutes before it is fully cooked. It steams in place, becomes soft, and somewhat absorbs some of the flavour of the meat below.</p></blockquote><p></p>
[QUOTE="aris, post: 2681294, member: 585001"] Cabbage. Sweeheart or saveloy are both nice. If making a stew - i'll cut the cabbage up in large chunks, and place it on top of the stew 30-45 minutes before it is fully cooked. It steams in place, becomes soft, and somewhat absorbs some of the flavour of the meat below. [/QUOTE]
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