4-Ingredient Slow Cooker Buttered Cabbage and Potatoes is a simple, comforting side dish with tender cabbage, creamy gold potatoes, sweet onion, and plenty of melted butter. The slow cooker handles the work while the vegetables gently soften and absorb the savory cooking juices.
Simple Slow-Cooker Comfort
This easy recipe relies on a few everyday ingredients and low, steady heat. The potatoes become creamy, the cabbage turns silky, and the onion melts into the buttery broth.
Ingredients
For the Slow Cooker
- 1 green cabbage, roughly chopped
- 2 pounds Yukon Gold or baby potatoes, halved or quartered
- 1 sliced onion
- 1/2 cup butter, cut into pieces
- 1/2 cup chicken broth or vegetable broth, optional
- Salt and black pepper, to taste
Ingredient Details That Matter
Yukon Gold or baby potatoes hold their shape while becoming creamy inside. Cut the cabbage into generous pieces so it stays pleasantly textured, and use salted or unsalted butter according to your preference.
Equipment
- 5- to 6-quart slow cooker
- Cutting board
- Chef's knife
- Measuring cup
- Large spoon
Instructions
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Place the Yukon Gold or baby potatoes in the slow cooker, followed by the sliced onion and the green cabbage roughly chopped into generous pieces.
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Scatter the butter cut into pieces across the vegetables. Pour in the chicken broth or vegetable broth if using, then season with salt and black pepper.
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Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, stirring once if convenient.
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The dish is ready when the potatoes are tender throughout and their centers reach about 205°F. Gently stir so the melted butter coats the cabbage and potatoes.
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Taste and adjust the seasoning, then serve warm with some of the buttery cooking liquid spooned over each portion.
Helpful Tips
- Cut the potatoes into similar-size pieces so they cook evenly.
- Keep the cabbage pieces fairly large because they shrink as they cook.
- Use the optional broth when your cabbage is very firm or your slow cooker runs hot.
- Wait until the end to add extra salt if using salted butter or chicken broth.
Troubleshooting
If the potatoes are still firm, cover and continue cooking in 20-minute increments on HIGH. If the finished dish has more liquid than you prefer, remove the lid and cook on HIGH for 15 to 20 minutes.
Serving Ideas
Serve alongside roast chicken, pork chops, ham, sausage, or meatloaf. It also makes a satisfying simple bowl with crusty bread.
Timing and Yield
The vegetables take about 15 minutes to prepare. Cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW, depending on the size of the potato pieces.
Simple Variations
- Use vegetable broth to keep the dish meat-free.
- Add a pinch of red pepper flakes for gentle heat.
- Stir in chopped parsley just before serving.
- Add smoked paprika for a warmer, savory flavor.
Storage
Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months, though the cabbage will soften further after thawing.
Reheating
Warm leftovers in a covered saucepan over medium-low heat or microwave individual portions in short intervals. Add a splash of broth if the vegetables seem dry.
Allergen Notes
Contains dairy from butter. Use plant-based butter and vegetable broth if needed, and check packaged broth labels for additional allergens.
FAQ
Can I use russet potatoes?
Yes, but they break down more easily. Cut them into large chunks and begin checking early.
Do I need to add broth?
No. The cabbage releases moisture as it cooks, but a small amount of broth is helpful in hotter slow cookers or if you prefer more cooking liquid.
Can I cook this on LOW?
Yes. Cook on LOW for 5 to 6 hours, until the potatoes are tender and the cabbage is soft.
Conclusion
4-Ingredient Slow Cooker Buttered Cabbage and Potatoes turns humble vegetables into a cozy, buttery side dish with almost no hands-on cooking.
Print
4-Ingredient Slow Cooker Buttered Cabbage and Potatoes
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
Description
Tender slow-cooked cabbage, gold potatoes, onion, and butter with simple seasoning.
Ingredients
- 1 green cabbage, roughly chopped
- 2 pounds Yukon Gold or baby potatoes, halved or quartered
- 1 sliced onion
- 1/2 cup butter, cut into pieces
- 1/2 cup chicken broth or vegetable broth, optional
- Salt and black pepper, to taste
Instructions
Step 1 Place the Yukon Gold or baby potatoes in the slow cooker, followed by the sliced onion and the green cabbage roughly chopped into generous pieces.
Step 2 Scatter the butter cut into pieces across the vegetables. Pour in the chicken broth or vegetable broth if using, then season with salt and black pepper.
Step 3 Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, stirring once if convenient.
Step 4 The dish is ready when the potatoes are tender throughout and their centers reach about 205°F. Gently stir so the melted butter coats the cabbage and potatoes.
Step 5 Taste and adjust the seasoning, then serve warm with some of the buttery cooking liquid spooned over each portion.
Notes
The optional broth adds moisture but does not replace the butter. Slow cookers vary, so begin checking the potatoes near the lower end of the cooking range. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months, though the cabbage will soften further after thawing.
