Cabbage and potatoes are two of the most dependable, budget-friendly vegetables in the produce aisle. Here they go into the slow cooker with butter, fresh garlic and a little vegetable broth, then cook gently until both are tender and soaked in savory juices.
This is a chunky side dish, not a soup. The liquid is modest and doesn't cover the vegetables when you add it, so the potatoes can hold their shape while the cabbage softens and turns sweet. When it's done, you fold everything through the buttery juices and spoon a little extra over each serving.
Why You’ll Love This Recipe
- The prep is quick and simple: You scrub and cube the potatoes, chop the cabbage, mince the garlic and stir together a small bowl of broth. There's no browning or pre-cooking, and the slow cooker handles the rest.
- The potatoes stay in distinct pieces: Yukon golds cut into even 1-inch chunks turn creamy inside without falling apart, so the finished dish looks as good as it tastes.
- The cooking juices are full of flavor: Butter, garlic and broth mingle with the juices from the vegetables, giving you a garlicky liquid that's worth spooning over every portion.
- It fits alongside many main dishes: It's mild and comforting enough to go with roasted chicken, pork chops or fish, and hearty enough to anchor a meatless dinner.
Ingredients and Helpful Notes
- Yukon gold potatoes: Yukon golds have a creamy texture and tend to hold together during long, gentle cooking. Scrub them well; peeling is up to you. Cut them into even chunks so they all finish at the same time.
- green cabbage: Use a firm head of green cabbage. Pull off any damaged outer leaves, cut out the tough core and chop the leaves into roughly 2-inch pieces before measuring. Pile them loosely in the cup rather than packing them down.
- unsalted butter: Unsalted butter lets you control the seasoning at the end. Cutting it into small pieces helps it melt evenly over the cabbage instead of pooling in one spot.
- garlic: Fresh garlic, peeled and minced, carries the main flavor. Stirring it into the broth spreads it through the cooker rather than leaving it in clumps.
- vegetable broth: The broth provides gentle steam and becomes the base of the buttery juices. It won't cover the vegetables, and that's by design.
- salt: Salt goes in at the very end, after tasting. Broths vary a great deal in sodium, so you may need less than you'd expect.
- ground black pepper: A modest amount of ground black pepper adds a little warmth without overpowering the garlic and butter.
How to Make Slow Cooker Garlic Butter Cabbage & Potatoes
Have everything chopped and ready before you start so you can load the cooker and switch it on right away. The potatoes go on the bottom, closest to the heat and the liquid, and the cabbage rests on top to steam. Plan on about 4 hours on HIGH or 6 to 8 hours on LOW, but let the potatoes, not the clock, tell you when it's finished.
Equipment: 5-quart slow cooker with lid; Cutting board; Chef's knife; Measuring cups and spoons; Small bowl; Large serving spoon.
- Prepare the vegetables. Rinse the potatoes and cabbage under running water. Scrub the potatoes, peel if desired, and cut into even 1-inch chunks. Remove damaged cabbage leaves and the firm core, then cut the leaves into roughly 2-inch pieces and measure. Peel and mince the garlic. Cut the butter into small pieces.
- Layer the slow cooker. Spread 1 1/2 pounds Yukon gold potatoes across the bottom of the slow cooker and place 6 cups green cabbage on top. The loaded cooker should be about one-half to two-thirds full; use a different-size cooker if necessary rather than packing the vegetables tightly.
- Add the garlic butter ingredients. Stir together 3/4 cup vegetable broth, 4 cloves garlic and 1/4 teaspoon ground black pepper in a small bowl, then pour over the vegetables. Scatter 4 tablespoons unsalted butter evenly over the top. The liquid will not cover the vegetables.
- Cook until tender. Cover and start cooking immediately on HIGH for about 4 hours, or on LOW for 6–8 hours. Keep the lid closed until the first doneness check. Check several potato pieces from different parts of the cooker: a fork should slide easily into their centers while the pieces still hold together, and the cabbage should be tender. If the potatoes are still firm, cover and continue cooking, checking at 30-minute intervals.
- Fold and serve. Gently fold the vegetables through the buttery cooking juices without breaking up the potatoes. Taste and season with salt, to taste. Serve warm with a little of the garlic-butter liquid spooned over each portion. If there is more liquid than desired, use a slotted spoon rather than continuing to cook already-tender vegetables.
Tips and Variations
- Cut the potatoes evenly: Mismatched chunks are the most common reason some pieces turn mushy while others stay firm. Take an extra minute to keep them close to 1 inch.
- Check how full the cooker is: The loaded crock should be about one-half to two-thirds full. If the vegetables are crammed in, they'll cook unevenly, so use a different-size cooker instead of pressing them down.
- Keep the lid on: Each peek releases heat and steam that this low-liquid dish depends on. Wait until the first doneness check, then test several potato pieces from different spots, since the edges often cook faster than the center.
- Fold gently at the end: Use a large spoon and lift from the bottom to coat everything in the juices. Stirring hard can break the tender potatoes into mash.
- Handle extra liquid with a slotted spoon: Cabbage releases water as it cooks, and the amount varies. If the dish seems brothy, serve with a slotted spoon rather than cooking it longer and over-softening the vegetables.
Red potatoes: Use red potatoes in place of Yukon gold potatoes, keeping the same total weight and chunk size. Avoid russets if you want distinct pieces rather than a softer, broken-down texture.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Divide into shallow covered containers rather than cooling the batch in the crock.
Store at 40°F or below and use within 3–4 days.
For a make-ahead meal, cook fully, cool promptly and refrigerate. Reheat only the amount needed on the stovetop or in the microwave until it reaches 165°F throughout, stirring gently for even heating.
Freezing is not recommended for best texture; the cabbage and potatoes may soften further after thawing.
What to Serve With Slow Cooker Garlic Butter Cabbage & Potatoes
This side pairs naturally with roasted chicken, pork chops or baked fish. The buttery juices work almost like a light sauce, so a spoonful over the main dish isn't a bad idea either.
For a meatless meal, serve it with white beans and crusty bread, which is handy for soaking up the garlicky liquid left in the bowl.
Frequently Asked Questions
Why isn't there more broth to cover the vegetables?
The recipe is meant to be a side dish, not a soup. The cabbage releases its own moisture as it cooks, and a small amount of broth is enough to create steam and flavorful juices without leaving the vegetables swimming.
How can you tell when it's done?
A fork should slide easily into the center of several potato pieces taken from different parts of the cooker, while the pieces still hold together. The cabbage should be tender. If the potatoes are still firm, cover and check again every 30 minutes.
Is it okay to load the cooker the night before and use a delayed start?
No. Start cooking right after you load the prepared vegetables, and don't use a delayed-start timer. To get ahead, cook the dish fully, cool it promptly and refrigerate it, then reheat only what you need.
Can leftovers be reheated in the slow cooker?
No. Reheat cold leftovers on the stovetop or in the microwave until they reach 165°F throughout, stirring gently. To keep them warm for serving afterward, move them to a preheated slow cooker that holds at least 140°F.
More Recipes to Try
- Slow Cooker Cabbage and Potatoes
- Slow Cooker Braised Cabbage and Bacon
- Crockpot Smokies with Beans and Potatoes
Slow Cooker Garlic Butter Cabbage & Potatoes
Ingredients
Method
- Rinse the potatoes and cabbage under running water. Scrub the potatoes, peel if desired, and cut into even 1-inch chunks. Remove damaged cabbage leaves and the firm core, then cut the leaves into roughly 2-inch pieces and measure. Peel and mince the garlic. Cut the butter into small pieces.
- Spread 1 1/2 pounds Yukon gold potatoes across the bottom of the slow cooker and place 6 cups green cabbage on top. The loaded cooker should be about one-half to two-thirds full; use a different-size cooker if necessary rather than packing the vegetables tightly.
- Stir together 3/4 cup vegetable broth, 4 cloves garlic and 1/4 teaspoon ground black pepper in a small bowl, then pour over the vegetables. Scatter 4 tablespoons unsalted butter evenly over the top. The liquid will not cover the vegetables.
- Cover and start cooking immediately on HIGH for about 4 hours, or on LOW for 6–8 hours. Keep the lid closed until the first doneness check. Check several potato pieces from different parts of the cooker: a fork should slide easily into their centers while the pieces still hold together, and the cabbage should be tender. If the potatoes are still firm, cover and continue cooking, checking at 30-minute intervals.
- Gently fold the vegetables through the buttery cooking juices without breaking up the potatoes. Taste and season with salt, to taste. Serve warm with a little of the garlic-butter liquid spooned over each portion. If there is more liquid than desired, use a slotted spoon rather than continuing to cook already-tender vegetables.
