Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

When I hear people say they don't have a crockpot or that they have one but never use it, I am shocked. I personally think they are one of the best kitchen items ever invented. What could be easier or more economical for the busy cooks of today? Crockpots and slow cookers are so versatile, you can cook almost any type of meal in them. Today's article gives you a choice of two very different dishes from Beans with Ham to Beef and Cabbage, a nod to the Dutch part of my heritage. One or maybe both are sure to suit your family.

CROCK-STYLE BEANS WITH HAM
1 lb dry navy beans
8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

DUTCH-STYLE BEEF AND CABBAGE
1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Enjoy!

For more of Linda's slowcooker/crockpot recipes visit http://grandmasslowcookerrecipes.blogspot.com
For her large collection of old fashion recipes visit her at http://grandmasvintagerecipes.blogspot.com

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