Ingredients
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1 medium head green cabbage, cut into large wedges
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1½ pounds (680 g) baby potatoes or Yukon Gold potatoes, halved or quartered
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1 medium onion, finely chopped
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4 cloves garlic, minced
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2 cups (480 ml) vegetable or chicken broth
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3 tablespoons butter, cut into small pieces
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1 tablespoon olive oil
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1 tablespoon Worcestershire sauce
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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½ teaspoon onion powder
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½ teaspoon garlic powder
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1 teaspoon salt, or to taste
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½ teaspoon black pepper
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½ teaspoon red pepper flakes (optional)
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1 tablespoon apple cider vinegar (optional)
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2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Prepare the vegetables. Wash the cabbage and remove any damaged outer leaves. Cut it into thick wedges, keeping some of the core intact so the wedges hold together. Wash the potatoes and cut larger ones into halves or quarters. Finely chop the onion and mince the garlic.
2. Prepare the seasoning broth. In a bowl, combine the vegetable or chicken broth, Worcestershire sauce, smoked paprika, dried thyme, onion powder, garlic powder, salt, black pepper, and red pepper flakes, if using. Stir well.
3. Add the potatoes. Place the potatoes in the bottom of a 6-quart slow cooker. Spread the chopped onion and minced garlic over the potatoes.
4. Arrange the cabbage. Place the cabbage wedges on top of and between the potatoes. Arrange them snugly, with the cut sides facing upward or sideways, depending on the shape of your slow cooker.
5. Add the liquid and butter. Pour the seasoned broth evenly over the cabbage and potatoes. Drizzle with olive oil and distribute the butter pieces over the vegetables.
6. Slow cook. Cover with the lid and cook:
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Low: 6–7 hours
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High: 3–4 hours
The dish is ready when the potatoes are fork-tender and the cabbage is soft and buttery. Cooking time may vary depending on the size of the vegetables and your slow cooker. Avoid lifting the lid frequently.
7. Check and adjust the seasoning. Taste the broth and add more salt or black pepper as needed. If desired, stir in the apple cider vinegar during the last 10–15 minutes of cooking to brighten the flavors.
8. Serve. Carefully lift out the cabbage wedges and potatoes using a large spoon or spatula. Spoon some of the flavorful cooking liquid over the vegetables and garnish with fresh parsley.
Recipe Notes
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For richer flavor: Replace ½ cup of the broth with additional melted butter or use a little extra butter.
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For a smoky variation: Add ½ teaspoon extra smoked paprika.
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For a complete meal: Add sliced smoked sausage or kielbasa on top of the potatoes before adding the cabbage.
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For firmer cabbage: Cut the cabbage into larger wedges and check for doneness toward the earlier end of the cooking time.
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For thicker cooking juices: Transfer the liquid to a saucepan and simmer until slightly reduced, then pour it over the vegetables.