Go Back
–+ servings
A close-up of Slow Cooker Cabbage and Sausage features a spoonful of cooked sliced sausage, red potatoes, and chopped cabbage, all garnished with parsley. The background reveals more of this comforting dish.
Print Recipe
5 from 5 votes

Slow Cooker Cabbage and Sausage

This Slow Cooker Cabbage and Sausage is a simple, comforting one-pot meal made with smoked sausage, tender cabbage, and flavorful seasonings. Easy to make, budget-friendly, and perfect for busy weeknights!
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $12.09, $2.02 per Servings

Ingredients

  • 2 pkgs Smoked Sausage 14 ounces each
  • 2 teaspoons Olive Oil
  • 1 Yellow Onion chopped
  • 1 ½ pounds Baby Potatoes cleaned and cut in half
  • ½ Head Chopped Green Cabbage
  • 1 Tablespoon Minced Garlic
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 cups Chicken Broth divided
  • 1 Tablespoons Chopped Parsley optional

Instructions

  • Place 1 chopped yellow onion and 1 ½ pounds baby potatoes, cleaned and cut in half, into the bottom of a crock pot.
  • Slice ½ head green cabbage into thin strips, then chop into 1-inch bite-size pieces. Add the cabbage to the crock pot. Sprinkle 1 tablespoon minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper over the top.
  • Slice 2 packages smoked sausage (14 ounces each) into ½-inch thick slices.
  • Heat the olive oil in a large skillet over medium high heat.  Add in the sausage and cook until browned on both sides (3-4 minutes per side).
  • Transfer the sausage to the crock pot.
  • Add ½ cup chicken broth to the skillet over medium-high heat. Scrape up the browned bits from the bottom of the pan, then pour the broth mixture into the crock pot.
  • Pour the remaining 1 ½ cups chicken broth into the crock pot and gently stir everything together.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours until the potatoes and cabbage are tender.
  • Serve warm topped with the fresh parsley (if using) and enjoy!

Video

Notes

Browning the sausage is optional and this recipe can be made without these steps, but I found that it adds a ton of the flavor to the recipe and is worth the additional time needed.  
I recommend using a crock pot that is at least 5 quarts or larger.  
If the potatoes are large, quarter them as well so that they’re all approximately the same size and will cook around the same time.  
Refrigerate any leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 531kcal | Carbohydrates: 29g | Protein: 20g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 95mg | Sodium: 1822mg | Potassium: 905mg | Fiber: 5g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 3mg
QR Code linking back to recipe