Ingredients:

- 1 cottage roll (about 3-4 pounds)

- 4-5 cups water or enough to cover the roll

- 2 onions, quartered

- 4 carrots, peeled and cut into large chunks

- 4 potatoes, peeled and cut into large chunks

- 2 parsnips, peeled and cut into large chunks

- 1 small head of cabbage, cut into wedges

- 4 cloves garlic, minced

- 2 bay leaves

- 1 teaspoon black peppercorns

- 1 teaspoon dried thyme

- 1 teaspoon mustard seeds (optional)

- Fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Slow Cooker:

Place the cottage roll in the slow cooker. Add the water until the roll is fully submerged.

2. Add the Vegetables:

Arrange the onions, carrots, potatoes, and parsnips around the cottage roll in the slow cooker.

3. Season:

Add the minced garlic, bay leaves, black peppercorns, thyme, and mustard seeds (if using) to the slow cooker.

4. Cook:

Cover and cook on low for 6-8 hours or on high for 3-4 hours. About an hour before the end of the cooking time, add the cabbage wedges to the slow cooker.

5. Serve:

Once the cottage roll is tender and fully cooked, remove it from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced cottage roll with the cooked vegetables, and garnish with chopped parsley if desired.