Slow-Cooker Smoked Sausage, Cabbage & Buttered Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality smoked sausage with a good amount of fat; it will render into the broth and keep the dish moist.

If you prefer a leaner option, turkey smoked sausage works, but consider adding an extra tablespoon of butter to compensate. Don't be afraid to double the garlic-herb butter—it's the secret to that rich, savory taste.

To make this a complete meal, serve alongside crusty bread to soak up the buttery broth, or over rice or egg noodles. The leftovers are even better the next day, as the flavors meld overnight. You can also add a splash of apple cider vinegar at the end to brighten the flavors, but that's optional and not in the original recipe.

Variations

• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño to the butter mixture for a spicy twist. You can also use andouille sausage for extra heat and smokiness.
• Herb Garden: Use fresh herbs instead of dried: 2 tablespoons chopped fresh thyme or rosemary mixed into the butter. Add a bay leaf to the broth for extra depth.
• Root Vegetable Swap: Replace half the potatoes with carrots or parsnips, cut into chunks. Their sweetness pairs well with the cabbage and sausage. Adjust cook time to 5–6 hours.
• Dairy-Free Option: Substitute the garlic-herb butter with 1/4 cup olive oil and 1/4 cup vegetable broth. Use a dairy-free butter alternative if desired. The dish will be lighter but still flavorful.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat with a little broth or water until hot, or in the microwave in 1-minute intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool to room temperature within 2 hours of cooking before refrigerating. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

This recipe is perfect for meal prep. You can assemble the layers in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low for 6 hours. If starting from cold, add 30 minutes to the cook time. Alternatively, cook the dish fully, then refrigerate and reheat as needed.

Serving ideas

Serve this slow-cooker meal straight from the pot for a casual family dinner. Spoon generous portions of cabbage, potatoes, and sausage onto plates, making sure to drizzle some of the buttery broth over the top.

A sprinkle of fresh parsley and a crack of black pepper brightens the dish. Pair with warm cornbread or a simple green salad for a complete meal.

For a more elegant presentation, transfer the cooked ingredients to a large serving platter, arranging the sausage coins on top and garnishing with parsley.

This dish also works well for potlucks or Sunday suppers—it's hearty, feeds a crowd, and stays warm in the slow cooker. Leftovers can be turned into a hash the next morning by pan-frying with eggs.

Frequently asked questions

Recipe card

Slow-Cooker Smoked Sausage, Cabbage & Buttered Potatoes

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 head green cabbage, quartered
• 1 1/2 lb baby Yukon gold potatoes, halved
• 1 1/2 lb smoked pork sausage, sliced into coins
• 1/2 cup garlic-herb butter, melted
• 1 cup chicken broth
• Coarse black pepper, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Place the quartered cabbage wedges in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon gold potatoes over the cabbage. Arrange the sliced smoked sausage coins on top. Pour the melted garlic-herb butter and chicken broth over everything.
2. Cover the slow cooker and cook on LOW for 6 hours, until the cabbage is tender and buttery-sweet, and the potatoes are fork-tender. The sausage should be heated through and lightly caramelized at the edges. Let it rest for 3 minutes before slicing.
3. Once cooked, stir gently to combine the layers. Taste and adjust seasoning with coarse black pepper. Transfer to a serving platter and sprinkle with fresh chopped parsley. Serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

20 g

Carbohydrates

35 g

Fat

33 g

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