Here is a incredibly simple, hearty, and budget-friendly slow cooker recipe that requires only 4 main ingredients (plus optional salt, pepper, and a little oil/water).
Because slow cookers trap moisture, this comes out almost like a braised, buttery cabbage and potato stew with savory sausage.
The 4 Ingredients:
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1 lb Smoked Sausage or Kielbasa (sliced into 1-inch rounds)
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1 Medium Head of Green Cabbage (chopped into large chunks)
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1.5 lbs Baby Potatoes or Yukon Golds (halved or quartered so they are bite-sized)
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1 (14 oz) Can of Chicken or Beef Broth (or 1 cup water + 2 tbsp butter for a richer, less salty base)
Optional seasonings (highly recommended if you have them): 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika. (Note: Wait to add salt until the end—the sausage and broth release a lot of sodium).
Instructions:
1. Layer the Ingredients
Place the halved potatoes at the bottom of the slow cooker. You want these closest to the heat source because they take the longest to cook.
2. Add the Cabbage and Sausage
Add the chopped cabbage on top of the potatoes, then place the sliced sausage on the very top. As the slow cooker heats up, the fat and flavor from the sausage will render down and baste the cabbage and potatoes.
3. Add the Liquid & Seasonings
Pour the broth around the edges of the slow cooker (pouring it down the side prevents washing the seasoning off the top). Sprinkle with black pepper, garlic powder, and paprika. (Do not add extra salt yet).
4. Cook
Cover and cook:
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HIGH: 4 hours
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LOW: 7 hours
5. Stir and Serve
Once the potatoes are fork-tender, give the mixture a gentle stir. The cabbage will have reduced significantly in size. Do a taste test and add salt only if needed. Serve hot with a slotted spoon.
Chef’s Tip: For an optional (fifth ingredient) twist, add a splash of apple cider vinegar or a spoonful of whole-grain mustard right before serving. The acidity cuts through the richness of the sausage and elevates the flavor of the cabbage!