Ingredients
1½ lb (680 g) smoked sausage, sliced into rounds
1 medium head green cabbage, chopped
1½ lb (680 g) baby potatoes, halved or quartered
1 medium onion, sliced
3 cloves garlic, minced
2 cups chicken broth
3 tbsp unsalted butter, cut into pieces
1 tsp paprika
½ tsp black pepper
1 tsp Italian seasoning
½ tsp salt, or to taste
1 tbsp olive oil (optional, for browning)
1 tbsp apple cider vinegar (optional)
2 tbsp fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the ingredients
Wash the potatoes thoroughly and cut larger ones into bite-sized pieces. Remove the outer leaves from the cabbage, cut it into quarters, remove the core, and chop into medium-sized pieces.
Slice the smoked sausage into thick rounds, and thinly slice the onion. Mince the garlic.
Step 2: Brown the sausage
Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3–4 minutes on each side until lightly browned.
This step is optional, but browning adds a deeper, smoky flavor to the finished dish. Transfer the sausage to a plate.
Step 3: Layer the slow cooker
Place the potatoes at the bottom of the slow cooker, as they generally take longer to cook. Add the sliced onion and minced garlic.
Layer the chopped cabbage over the potatoes, followed by the browned sausage.
Step 4: Add the seasonings
In a small bowl, combine paprika, black pepper, Italian seasoning, and salt. Sprinkle the mixture evenly over the sausage, cabbage, and potatoes.
Pour the chicken broth around the ingredients and distribute the butter pieces over the top.
Step 5: Slow cook
Cover the slow cooker with its lid and cook:
LOW: 6–7 hours
HIGH: 3–4 hours
Cook until the potatoes are fork-tender and the cabbage is soft. Cooking times may vary depending on the slow cooker and the size of the potato pieces.
Step 6: Add the finishing touches
About 15 minutes before serving, gently stir the ingredients to distribute the flavorful broth and butter. Add apple cider vinegar if desired to balance the richness.
Taste and adjust the salt and pepper as needed.
Step 7: Garnish and serve
Sprinkle freshly chopped parsley over the top. Serve hot in bowls, spooning some of the flavorful cooking liquid over each serving.
Cooking Tips
Choose smoked sausage: Kielbasa or smoked beef sausage works well and adds a rich, savory flavor.
Cut potatoes evenly: Similar-sized pieces cook at a more consistent rate.
Layer properly: Place potatoes at the bottom and cabbage above them to help everything cook evenly.
Avoid excess liquid: Cabbage releases moisture during cooking, so 2 cups of broth is usually sufficient.
Don’t over-stir: Keep the lid closed during cooking and stir gently near the end to avoid breaking up the potatoes.
Add a little acidity: Apple cider vinegar or a squeeze of lemon juice brightens the flavor.
Check the sausage label: Some smoked sausages are fully cooked, while others require thorough cooking according to their packaging.
Serving Suggestions
Serve with warm homemade dinner rolls or crusty bread.
Pair with cornbread for a comforting meal.
Add a fresh cucumber and tomato salad.
Serve with steamed green beans.
Offer mustard or hot sauce on the side for extra flavor.
Preparation and Cooking Time
Details
Time
Preparation
15 minutes
Browning
5–8 minutes
Cooking on LOW
6–7 hours
Cooking on HIGH
3–4 hours
Servings
6
Nutrition Information
Approximate values per serving, based on 6 servings.
Nutrient
Amount
Calories
430 kcal
Protein
17 g
Carbohydrates
31 g
Fat
27 g
Saturated Fat
10 g
Fiber
5 g
Sugar
6 g
Sodium
1,050 mg
Nutrition values vary based on the sausage, broth, and butter used.
Nut Information (Allergy & Dietary Notes)
Peanuts: None in the listed ingredients.
Tree nuts: None in the listed ingredients.
Dairy: Contains butter; use dairy-free butter if needed.
Gluten: Naturally gluten-free if the sausage, broth, and seasonings are certified gluten-free.
Soy: May be present in some processed sausages.
Pork: May be present in smoked sausage; beef or turkey sausage can be substituted.
Allergens: Check packaged sausage and broth labels for potential allergens and cross-contamination.
For anyone with a serious food allergy, always check product labels and use separate utensils and cooking equipment as needed.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. The cabbage and potatoes may soften slightly after thawing.
Reheating: Warm on the stovetop over medium-low heat or microwave in portions until steaming hot throughout.
Meal prep: Chop the vegetables and slice the sausage ahead of time, then refrigerate separately until ready to cook.
Frequently Asked Questions
1. Can I use red potatoes instead of baby potatoes?
Yes. Red potatoes, Yukon Gold potatoes, or other waxy potatoes work well. Cut them into evenly sized chunks so they cook consistently.
2. Can I use turkey or chicken sausage?
Yes. Turkey or chicken sausage is a suitable alternative to smoked pork or beef sausage. Choose a variety that suits your taste and follow its package instructions.
3. Can I make this recipe without chicken broth?
Yes. You can use vegetable broth, beef broth, or water with appropriate seasoning. Broth generally provides a richer flavor.
4. Why is my cabbage too soft?
Cabbage becomes very tender during extended slow cooking. For firmer cabbage, cut it into larger pieces or add it during the last 2–3 hours on LOW.
5. Can I make this recipe on the stovetop?
Yes. Use a large covered pot or Dutch oven. Add the ingredients with the broth, bring to a gentle simmer, and cook over low heat for approximately 35–45 minutes, or until the potatoes are tender, stirring occasionally.
Conclusion
Slow Cooker Sausage, Cabbage & Potatoes is a simple, hearty comfort-food meal that brings together smoky sausage, tender cabbage, and soft, buttery potatoes. With minimal preparation and easy-to-find ingredients, it’s ideal for busy days when you want a warm, satisfying homemade dinner. Serve it with fresh bread and enjoy a delicious family meal.