5-Ingredient Slow Cooker Sausage, Cabbage, and Potatoes is a warm, low-effort dinner built from a short list of familiar ingredients. Smoked sausage gives the broth plenty of savory flavor as the cabbage, potatoes, and onion turn tender in the slow cooker.
An Easy Five-Ingredient Dinner
There is no need to add a long list of seasonings here: smoked sausage seasons the vegetables and broth as it warms. Choose a sausage you enjoy and use low-sodium chicken broth when you want more control over the final salt level.
Ingredients
For the Slow Cooker
- 1 1/2 pounds smoked sausage or kielbasa, sliced
- 1 medium green cabbage, cut into 2-inch pieces
- 1 1/2 pounds baby potatoes, halved or quartered
- 1 large yellow onion, sliced
- 3 cups chicken broth
Ingredient Details That Matter
Use fully cooked smoked sausage or kielbasa, not raw sausage. Keep the cabbage in substantial pieces so it stays recognizable after slow cooking. Halve or quarter the baby potatoes according to their size, aiming for even pieces that can become tender at the same time.
Equipment
- 5- to 6-quart slow cooker
- Chef's knife
- Cutting board
- Measuring jug
- Large spoon or ladle
Instructions
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Place the baby potatoes halved or quartered in an even layer in a 5- to 6-quart slow cooker. Add the yellow onion sliced and half of the medium green cabbage.
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Layer the smoked sausage or kielbasa sliced over the vegetables, then add the remaining medium green cabbage. Pour the chicken broth around the edges; do not fill the cooker beyond its recommended capacity.
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Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the baby potatoes are fork-tender, the cabbage is soft, and the smoked sausage or kielbasa is steaming hot, about 165 F (74 C).
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Stir gently to distribute the broth and sausage without breaking up the tender cabbage too much. Taste before serving, since the smoked sausage or kielbasa and chicken broth may provide all the seasoning needed. Ladle into bowls while hot.
Helpful Tips
- Use a slow cooker large enough to leave room below the rim; cabbage shrinks as it cooks.
- Cut every potato into a similar-sized piece for even cooking.
- Taste before adding salt because smoked sausage and broth can both be salty.
Troubleshooting
If the potatoes are not tender, keep cooking in 20-minute intervals on HIGH or 30-minute intervals on LOW until a fork slides in easily. If the broth tastes salty, serve the solid ingredients with less liquid or dilute individual portions with a little hot water.
Serving Ideas
Serve generous bowls of sausage, cabbage, potatoes, and onion with some of the savory broth. This is a complete meal on its own or pairs nicely with crusty bread.
Timing and Yield
Plan on about 15 minutes to prepare the ingredients. Cook on LOW for 6 to 7 hours for very tender cabbage or HIGH for 3 to 4 hours when you need a faster dinner. The recipe serves about 6.
Simple Variations
- Use kielbasa in place of another smoked sausage.
- Cut larger potatoes into sixths instead of quarters to keep the pieces even.
- Use a low-sodium chicken broth when the sausage is strongly seasoned.
Storage
Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days. Freeze cooled portions with a little broth for up to 2 months; cabbage will be softer after thawing.
Reheating
Warm refrigerated portions on the stovetop or in the microwave until steaming hot. Thaw frozen portions overnight in the refrigerator before reheating when possible.
Allergen Notes
Check the smoked sausage or kielbasa and chicken broth labels for allergens relevant to your household. Packaged sausage may contain pork, beef, dairy, soy, wheat, or other ingredients depending on the brand.
FAQ
Can I use raw sausage?
Use fully cooked smoked sausage or kielbasa for this method. Raw sausage needs a separately tested method and safe-doneness approach.
Can I use regular potatoes?
Yes. Cut waxy yellow or red potatoes into roughly 1 1/2-inch pieces so they cook in the same time.
Should I add salt?
Taste first. Smoked sausage and chicken broth often provide enough salt for the finished meal.
Conclusion
5-Ingredient Slow Cooker Sausage, Cabbage, and Potatoes makes a comforting dinner from a short grocery list and a hands-off cooking method. Load the cooker, let the vegetables soften, and serve the savory bowls hot.
Print
5-Ingredient Slow Cooker Sausage, Cabbage, and Potatoes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
Description
A simple slow-cooker dinner of smoked sausage, cabbage, baby potatoes, onion, and chicken broth.
Ingredients
- 1 1/2 pounds smoked sausage or kielbasa, sliced
- 1 medium green cabbage, cut into 2-inch pieces
- 1 1/2 pounds baby potatoes, halved or quartered
- 1 large yellow onion, sliced
- 3 cups chicken broth
Instructions
Step 1 Place the baby potatoes halved or quartered in an even layer in a 5- to 6-quart slow cooker. Add the yellow onion sliced and half of the medium green cabbage.
Step 2 Layer the smoked sausage or kielbasa sliced over the vegetables, then add the remaining medium green cabbage. Pour the chicken broth around the edges; do not fill the cooker beyond its recommended capacity.
Step 3 Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the baby potatoes are fork-tender, the cabbage is soft, and the smoked sausage or kielbasa is steaming hot, about 165 F (74 C).
Step 4 Stir gently to distribute the broth and sausage without breaking up the tender cabbage too much. Taste before serving, since the smoked sausage or kielbasa and chicken broth may provide all the seasoning needed. Ladle into bowls while hot.
Notes
Use fully cooked smoked sausage or kielbasa and taste the broth before adding any salt. Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days. Freeze cooled portions with a little broth for up to 2 months; cabbage will be softer after thawing.
