Crockpot 4-Ingredient Cabbage and Potatoes
Tender cabbage and buttery potatoes slow-cooked together with just 4 simple ingredients — a cozy, budget-friendly side or meatless main the whole family loves.
Ingredients
- 1 medium head green cabbage cored and cut into 2-inch wedges or thick ribbons
- 1 ½ lbs baby yellow potatoes halved (or quartered if large)
- 6 tbsp salted butter cut into thin slices
- 1 cup chicken broth or vegetable broth for a vegetarian version
- salt and black pepper to taste (pantry staples)
Instructions
- Place the halved baby potatoes in an even layer on the bottom of a 6-quart slow cooker and season generously with salt and pepper.
- Pile the cabbage wedges on top of the potatoes and season the cabbage layer with a little more salt and pepper.
- Scatter the butter slices evenly over the cabbage, then pour the broth around the edges of the crock.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the cabbage is silky.
- Gently toss everything in the buttery broth at the bottom of the crock, taste, adjust the seasoning, and serve warm.
Notes
Keep the potatoes on the bottom — closest to the heat — so they cook through at the same rate as the cabbage. Resist lifting the lid during cooking; every peek adds 15–20 minutes.
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