Slow Cooker Cabbage & Smoked Sausage

A simple, hearty meal with tender cabbage, smoky sausage, and flavorful vegetables.

Ingredients

• 1 medium head green cabbage, chopped into bite-sized pieces
• 14 oz (400 g) smoked sausage (such as kielbasa), sliced into ½-inch rounds
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed (optional)
• 2 medium carrots, sliced
• 1 cup low-sodium chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste, depending on the saltiness of the sausage)
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Lightly grease the slow cooker with cooking spray or a little oil.
2. Add the onions, potatoes (if using), and carrots to the bottom of the slow cooker.
3. Layer the chopped cabbage over the vegetables.
4. Sprinkle the garlic, smoked paprika, thyme, salt, black pepper, and red pepper flakes over the cabbage.
5. Place the sliced smoked sausage on top.
6. Pour the chicken broth around the edges, then drizzle with olive oil and add the butter on top.
7. Cover and cook:
   • Low: 6–7 hours
   • High: 3–4 hours
8. During the last 30 minutes, gently stir everything together to combine the flavors.
9. Taste and adjust the seasoning if needed.
10. Garnish with fresh parsley before serving.

Serving Suggestions

• Crusty bread or dinner rolls
• Cornbread
• Mashed potatoes
• Steamed rice
• A dollop of sour cream (optional)

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips

• Brown the sausage in a skillet before adding it to the slow cooker for extra flavor.
• Add a can of diced tomatoes for a slightly tangy variation.
• For a richer dish, stir in ¼ cup heavy cream during the last 15 minutes of cooking.
• If you prefer softer cabbage, cook an additional 30–60 minutes on low.

Prep Time: 15 minutes
Cook Time: 6–7 hours on Low (or 3–4 hours on High)
Servings: 6