This Slow Cooker Cabbage and Potatoes recipe is the ultimate comfort food — hearty, wholesome, and so incredibly easy to throw together! Tender cabbage, soft potatoes, and smoky sausage all slow-cooked in a savory, flavorful broth. This is the kind of meal that makes the whole house smell amazing all day long!
A Simple, Hearty Slow Cooker Meal
This is one of those recipes I keep coming back to when I just need something easy, filling, and budget friendly. I love a meal that basically cooks itself while I’m doing other things — and this one delivers every single time. It’s pure comfort in a bowl and the whole family absolutely loves it. It reminds me of the kind of home-cooked meal your grandmother would have on the stove all day, except the slow cooker does all the work for you!
If you love easy weeknight slow cooker meals, you’ll also want to try my Crock Pot Pork Chops or my Slow Cooker Beef Stew. Pair this dish with some Butter Swim Biscuits or a simple side salad and dinner is completely done!
Frequently Asked Questions
What kind of cabbage should I use?
Green cabbage works best for this recipe and is what I always use. It holds up really well during the long cooking time without getting too mushy. Red cabbage will also work if that’s what you have on hand — just keep in mind that it will turn the broth a slightly different color. I don’t recommend using savoy cabbage here as it tends to be a bit more delicate.
What type of sausage works best?
I use a smoked kielbasa or andouille sausage for this recipe and it adds so much flavor to the broth. You can also use smoked turkey sausage if you want to lighten it up a bit. If you prefer a meatless version, just skip the sausage entirely — it is still absolutely delicious with just the vegetables!
What kind of potatoes should I use?
I like to use Yukon Gold potatoes because they hold their shape well and have a naturally buttery flavor. Red potatoes are also a great option for the same reason. I would avoid russet potatoes here — they tend to fall apart and get a little too soft during the long cooking time.
Can I cook this on high instead of low?
I really don’t recommend it. Just like with my Crock Pot Pork Chops, cooking low and slow is what gives you the most tender, flavorful result. If you are really pressed for time, you can cook on high for about 3-4 hours, but low and slow for 6-8 hours is the way to go here.
Can I use fat-free or low sodium options?
Absolutely! Where applicable, you can swap in low-sodium chicken broth. I actually recommend it in this recipe because the sausage already brings a good amount of salt to the party. You can always add salt in at the end, but you can’t take it out!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This reheats beautifully on the stovetop or in the microwave. I actually think this tastes even better the next day once all those flavors have had even more time to come together! I do not recommend freezing as the potatoes and cabbage can get a bit watery when thawed.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- green cabbage — one medium head is all you need. Cut it into rough wedges or chop it up — either way works perfectly here.
- Yukon Gold potatoes — cut into roughly 1-inch chunks so they cook evenly. Red potatoes work just as well and hold up great in the slow cooker.
- smoked kielbasa or sausage — this is the ingredient that really pulls everything together and gives the broth that deep, savory, smoky flavor. Smoked turkey sausage is a great lighter swap.
- onion — a yellow or white onion works great here. It practically melts into the broth and adds so much background flavor.
- garlic — freshly minced garlic or the jarred stuff both work just fine here — use whichever is easiest for you!
- chicken broth — I always recommend a low-sodium option here since the sausage already brings plenty of salt. You can always season more at the end.
- apple cider vinegar — just a small splash brightens everything up and balances the richness of the sausage. Don’t skip it!
- smoked paprika — this adds a subtle warmth and a little depth of color to the broth. It works so well with the kielbasa.
- garlic powder, onion powder, salt and pepper — simple, straightforward seasonings that let the natural flavors of the vegetables really shine.
- salted butter — just a couple of tablespoons stirred in at the very end adds a richness that really rounds out the whole dish.
- fresh parsley — totally optional but I love a little sprinkle on top right before serving for a pop of color and freshness.
How to Make Slow Cooker Cabbage and Potatoes
Slice smoked sausage into rounds about ½-inch thick. Chop cabbage into roughly 2-inch pieces, cut potatoes into 1-inch chunks, and dice the onion. Mince your garlic if using fresh.
Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Add the potatoes and onion to the bottom of the slow cooker first — you want the denser vegetables closest to the heat source. Layer the chopped cabbage on top and then tuck the sausage rounds in and around the vegetables.
In a small bowl, whisk together the chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt and pepper. Pour the broth mixture over everything in the slow cooker. Add the minced garlic on top. Don’t worry if it doesn’t look like a lot of liquid — the cabbage will release a good amount of moisture as it cooks!
Place the lid on and cook on LOW for 6-8 hours, until the potatoes are fork-tender and the cabbage is soft. In the last 10-15 minutes of cooking, add the butter and stir gently to combine. Taste and adjust seasoning as needed — this is the time to add a little extra salt or pepper if you’d like. Serve hot with a sprinkle of fresh parsley and some crusty bread or biscuits on the side!
Pro Tips for the Best Slow Cooker Cabbage and Potatoes
- Cut your potatoes and cabbage to a similar size. You want everything to finish cooking at the same time. If your potato chunks are too big, they might still be firm when the cabbage is perfectly tender.
- Put the potatoes on the bottom. Always place your potatoes at the bottom of the slow cooker closest to the heat. They take the longest to cook and this ensures they get perfectly soft and tender every time.
- Don’t skip the apple cider vinegar. I know it sounds a little unexpected but just that small splash does something really wonderful to this dish. It cuts through the richness of the sausage and really brightens the whole flavor of the broth.
- Brown your sausage first if you have the time. This is totally optional but if you have an extra 5 minutes, browning the sausage slices in a skillet before adding them to the slow cooker adds a whole extra layer of flavor you just can’t get any other way.
- Season at the end. The broth will reduce and concentrate during cooking so it’s always best to taste and adjust your salt and pepper right before serving rather than going too heavy at the beginning.
What to Serve with Slow Cooker Cabbage and Potatoes
This is honestly a complete, hearty, nutritious meal all on its own! But if you want to round it out a little more, here are some of my favorite things to serve alongside it:
- Butter Swim Biscuits or crusty bread for soaking up all that amazing broth
- A simple green salad
- Cornbread
- Steamed or roasted green beans
Slow Cooker Cabbage and Potatoes
Ingredients
Method
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Place the diced onion and potato chunks into the bottom of the slow cooker in an even layer.
- Layer the chopped cabbage on top of the potatoes and onion.
- Tuck the sliced kielbasa rounds in and around the vegetables throughout the slow cooker.
- Add the minced garlic over the top of everything.
- In a small bowl, whisk together the chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour the broth mixture evenly over the contents of the slow cooker.
- Place the lid on and cook on LOW for 6-8 hours, or until the potatoes are completely fork-tender and the cabbage is soft.
- In the last 10-15 minutes of cooking, add 2 tablespoons of butter and stir gently to combine. Taste the broth and adjust salt and pepper as needed.
- Serve hot, garnished with fresh chopped parsley if desired, with crusty bread or biscuits on the side for soaking up the broth.
What kind of cabbage should I use?