Slow Cooker Sausage and Cabbage with Potatoes Tips, FAQ & printable recipe

Tips for success

To enhance the depth of flavor in this simple dish, you can deglaze your sausage skillet after browning. Once you transfer the seared sausage to the slow cooker, pour a splash of your savory broth into the hot skillet, scraping up any browned bits stuck to the bottom of the pan.

Pour this incredibly flavorful liquid directly into the slow cooker over the cabbage and potatoes. This simple technique ensures that none of the delicious caramelization is wasted.

If you prefer a thicker, more stew-like consistency, you can easily thicken the broth during the final thirty minutes of cooking. Simply mix a tablespoon of cornstarch with two tablespoons of cold water to create a smooth slurry, then stir it directly into the bubbling slow cooker broth.

Cover and cook on high heat for fifteen to twenty minutes until the liquid thickens slightly, beautifully coating the tender cabbage, potatoes, and savory sausage.

Variations

• Spicy Cajun Style: Swap the smoked sausage for spicy andouille sausage and add a tablespoon of Cajun seasoning to the broth for a zesty, flavorful kick.
• Tangy Apple Cider: Replace half of the savory broth with apple cider to infuse the cabbage and potatoes with a subtle, sweet, and tangy autumn flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in airtight containers for up to 2 to 3 months, though potatoes may soften slightly upon thawing.

Reheat

Reheat gently in a saucepan over medium-low heat on the stovetop until steaming hot throughout.

Allow any leftover sausage and cabbage to cool to room temperature for no more than two hours before storing. Transfer the leftovers into an airtight container, making sure to include the flavorful cooking liquid to keep the cabbage and potatoes moist. Store the container in the refrigerator for up to three to four days. The flavors will actually continue to blend and deepen overnight, making the leftovers taste even better the next day.

This recipe is incredibly convenient for meal prep and can be prepared ahead of time. You can chop the cabbage, dice the potatoes, and slice the smoked sausage the night before.

Keep the chopped potatoes submerged in a bowl of cold water in the refrigerator to prevent them from browning, and store the cabbage and sausage in separate airtight containers. In the morning, simply drain the potatoes, layer everything in the crock, pour in the broth, and start cooking.

Serving ideas

This hearty slow cooker meal is a complete, satisfying dish all on its own, but it pairs beautifully with a few simple sides. Serve steaming ladles of the sausage, cabbage, and potatoes in shallow bowls alongside warm, crusty bread or freshly baked dinner rolls.

The bread is perfect for soaking up the delicious, smoky broth at the bottom of the bowl, ensuring you do not miss a single drop of flavor. A simple green salad with a light vinaigrette also provides a crisp, refreshing contrast to the rich stew.

For an extra touch of flavor, offer a variety of table condiments when serving. A drizzle of hot sauce adds a pleasant kick that cuts through the richness of the sausage, while a dollop of coarse whole-grain mustard on the side complements the smoky kielbasa perfectly. You can also sprinkle a pinch of freshly cracked black pepper or a splash of apple cider vinegar over the top of each bowl just before eating to brighten up the savory flavors.

Frequently asked questions

Recipe card

Slow Cooker Sausage and Cabbage with Potatoes

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 head green cabbage, cored and chopped into large chunks
• 1 1/2 lb potatoes, washed and cut into 1-inch cubes
• 2 cups savory broth

Instructions

1. Heat a skillet over medium-high heat. Add the sliced smoked sausage rounds to the dry skillet in a single layer. Sear the sausage slices for 3 to 5 minutes, turning occasionally, until they are beautifully browned on both sides. This browning step caramelizes the edges and locks in the savory flavor before slow cooking.
2. Place the chopped potatoes into the bottom of the slow cooker insert. Add the chopped green cabbage chunks on top of the potatoes. Transfer the browned smoked sausage slices into the slow cooker, distributing them evenly over the cabbage layer to allow the juices to drip down during cooking.
3. Pour the savory broth gently over the sausage, cabbage, and potatoes. The liquid does not need to cover all the ingredients, as the cabbage will release its own moisture and shrink significantly as it cooks down.
4. Cover the slow cooker with the lid. Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The cabbage should become completely tender and translucent, and the potatoes should be easily pierced with a fork.
5. Gently stir the sausage, cabbage, and potatoes to combine the ingredients and distribute the savory broth. Use a metal ladle to scoop the steaming, savory stew onto plates or into shallow bowls, making sure each portion has a generous mix of sausage, cabbage, potatoes, and rich broth.

Estimated nutrition per serving

Calories

380

Protein

14.5 g

Carbohydrates

28 g

Fat

23.5 g

Fiber

5.2 g

Sugar

6.1 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.