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–+ servings

Slow Cooker Cabbage and Potatoes

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium head green cabbage roughly chopped into 2-inch pieces (about 8 cups)
  • 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
  • 14 oz smoked kielbasa sausage sliced into ½-inch rounds
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1.5 cups low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons salted butter added at the end
  • fresh parsley chopped, for garnish (optional)

Method
 

  1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Place the diced onion and potato chunks into the bottom of the slow cooker in an even layer.
  3. Layer the chopped cabbage on top of the potatoes and onion.
  4. Tuck the sliced kielbasa rounds in and around the vegetables throughout the slow cooker.
  5. Add the minced garlic over the top of everything.
  6. 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.
  7. 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.
  8. 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.
  9. Serve hot, garnished with fresh chopped parsley if desired, with crusty bread or biscuits on the side for soaking up the broth.

Nutrition

Calories: 387kcalCarbohydrates: 31gProtein: 15gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 58mgSodium: 812mgPotassium: 894mgFiber: 5gSugar: 7gVitamin A: 420IUVitamin C: 64mgCalcium: 88mgIron: 2mg

Notes

Make it lighter: Swap the kielbasa for smoked turkey sausage to reduce the fat content while still keeping all of that delicious smoky flavor. This dish is packed with nutritious vegetables and is a naturally wholesome, nourishing meal for the whole family.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through. This tastes even better the next day! I do not recommend freezing as the potatoes and cabbage can become watery when thawed.
Low sodium tip: I always recommend using a low-sodium or no-sodium chicken broth in this recipe since the sausage already brings plenty of salt to the dish. Taste and adjust your seasoning at the end of cooking so you have full control over the final flavor.

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