Slow Cooker 4-Ingredient Sausage and Cabbage
A dump-and-go slow cooker dinner of smoked sausage, tender cabbage, and buttery potatoes made with just four simple ingredients.
Ingredients
- 14 oz smoked sausage kielbasa or andouille, sliced into 1/2-inch coins
- 1 medium head green cabbage about 2 1/2 lb, cored and roughly chopped
- 1.5 lb baby gold potatoes quartered, or Yukon Gold cut into 1-inch chunks
- 1 cup chicken broth
- salt and black pepper to taste (pantry staples)
Instructions
- Add the quartered potatoes to the bottom of a 6-quart slow cooker in an even layer. Season generously with salt and black pepper.
- Pile the chopped cabbage on top of the potatoes. It will look like far too much, but it collapses to about a third of its volume as it cooks.
- Scatter the sliced smoked sausage over the cabbage. For deeper flavor, brown the coins in a dry skillet for 3 to 4 minutes first, then add them along with any rendered fat.
- Pour the chicken broth evenly over everything. Do not add more liquid than called for, the cabbage releases a lot of its own moisture as it cooks.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 3 1/2 hours, until the potatoes are fork-tender and the cabbage is silky.
- Gently stir to combine and coat everything in the seasoned broth. Taste and adjust the salt and pepper, then serve hot in shallow bowls with a spoonful of the pot liquor.
Notes
Resist the urge to lift the lid. Every peek adds about 20 minutes of cooking time and lets out the steam that makes the cabbage tender.
Smoked sausage is already salty, so season the potatoes lightly at the start and adjust at the end.
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