Slow Cooker 4-Ingredient Sausage and Cabbage
This Slow Cooker 4-Ingredient Sausage and Cabbage is the ultimate “peasant-style” comfort food—simple, hearty, and incredibly flavorful. The magic happens in the layering: the potatoes steam at the bottom, the cabbage melts into sweet ribbons in the middle, and the smoked sausage sits on top, releasing its salty, smoky juices down through the vegetables like a savory waterfall. It’s a complete meal that basically makes its own rich broth while you go about your day.
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Slow Cooker Sausage and Cabbage
Ingredients
| Ingredient | Amount |
| Yellow potatoes (large chunks) | 2 lbs |
| Smoked sausage or kielbasa (sliced) | 1 1/2 lbs |
| Green cabbage (shredded or wedges) | 1 small head (approx. 2 lbs) |
| Chicken broth (low-sodium) | 2 cups |
How To Make Slow Cooker Sausage and Cabbage:
Step 1: Layer the Potatoes: Place your potato chunks in the bottom of a 4/6-quart slow cooker.
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Tip: Keeping the potatoes at the very bottom is key because they require the most direct heat to become tender. Since yellow potatoes (like Yukon Gold) have a waxy texture, they’ll get creamy without turning into mush.
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Step 2: Add the Cabbage: Layer the cabbage over the potatoes. It might look like it’s overflowing, but don’t worry—cabbage is mostly water and will shrink significantly as it cooks.
Step 3: Arrange the Sausage: Place your sausage rounds over the cabbage. By placing them on top, the fat and smoke flavor from the meat will season the vegetables as it drips down.
Step 4: Pour and Cook: Pour the chicken broth over everything. Cover and cook on LOW for 6/8 hours or on HIGH for 3/4 hours. You’ll know it’s ready when the cabbage is translucent and the potatoes are fork-tender.
Step 5: Stir and Serve: Gently stir the pot to distribute the sausage and juices, being careful not to smash the soft potatoes. Serve in deep bowls to capture all that delicious “pot likker” (broth) at the bottom.
