1. Ingredients

• 1 medium green cabbage, cut into thick wedges

• 1½–2 lb (680–900 g) baby or Yukon Gold potatoes, halved or quartered

• 1 medium onion, sliced (optional)

• 3 cloves garlic, minced

• 2 cups (480 ml) vegetable or chicken broth

• 3 tbsp butter, cut into pieces

• 1 tsp salt, or to taste

• ½ tsp freshly ground black pepper

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried thyme

• 1 tbsp chopped fresh parsley, for garnish (optional)

Optional additions: 4–6 slices of cooked bacon, smoked paprika, or a pinch of red pepper flakes for extra flavor.

2. Full cooking instructions

Step 1 — Prepare the vegetables

Wash the potatoes thoroughly. Halve small potatoes or quarter larger ones into similarly sized pieces.

Remove any damaged outer cabbage leaves, cut the cabbage into thick wedges, and keep some of the core attached so the wedges hold together.

Step 2 — Layer the slow cooker

Place the potatoes at the bottom of the slow cooker. Add the sliced onion and minced garlic, if using.

Arrange the cabbage wedges on top of the potatoes.

Step 3 — Season everything

Sprinkle the salt, black pepper, garlic powder, onion powder, and dried thyme evenly over the vegetables.

Dot the butter pieces over the cabbage and potatoes.

Step 4 — Add the broth

Pour the broth around the vegetables. The liquid does not need to cover them completely; the cabbage will release additional moisture during cooking.

Step 5 — Slow cook

Cover and cook until the potatoes are fork-tender and the cabbage is soft.

• LOW: 4–5 hours

• HIGH: 2–3 hours

Cooking time depends on the size of the potato pieces and your slow cooker. Avoid lifting the lid repeatedly because this releases heat.

Step 6 — Check and adjust

Pierce a potato with a fork. It should be tender all the way through, and the cabbage should be soft but not completely falling apart.

Taste the broth and add more salt or pepper if needed. If you prefer a more concentrated flavor, transfer some broth to a saucepan and simmer it briefly to reduce.

Step 7 — Garnish and serve

Sprinkle with fresh parsley and a little extra black pepper. Spoon the buttery broth over the vegetables before serving.

Enjoy as a side dish with roasted chicken, grilled sausage, baked fish, or crusty bread.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in this recipe as written.

• Dairy: Contains butter. For a dairy-free version, use olive oil or a dairy-free butter alternative.

• Broth: Check packaged broth labels for allergens and cross-contact warnings.

• For severe nut allergies, verify every ingredient label and use clean cooking equipment.

5. Tips for the best results

• Place potatoes at the bottom because they generally take longer to cook than cabbage.

• Cut potatoes evenly for consistent tenderness.

• Use Yukon Gold potatoes for a creamy texture that holds its shape.

• Do not add too much broth; the vegetables naturally release moisture.

• For a richer taste, replace ½ cup of broth with a little extra butter or olive oil.

• Add cooked bacon near the end if you want a smoky flavor.

6. Storage and reheating

• Refrigerate leftovers in an airtight container within 2 hours.

• Store in the refrigerator for 3–4 days.

• Reheat gently in a saucepan with a splash of broth, or microwave in a covered, microwave-safe dish until steaming hot.

• Freeze for up to 2 months for best quality, although cabbage and potatoes may soften after thawing.

Serving suggestion: Serve these tender cabbage wedges and buttery potatoes with grilled sausage or roasted chicken for a simple, satisfying homemade dinner.