Slow Cooker Cabbage and Sausage
As an experienced chef and a very busy mom, I think slow cooker meals are perfect for soaking deep flavors into any kind of meat. I use Polska Kielbasa with green cabbage to cook the easiest meal, which is so full of flavor. With just a few minutes of prep, I can serve a budget-friendly meal for a few cents per person.
One of my kids’ favorite side dishes for this meal is my oven-roasted baby red potatoes. They are crisp on the outside, soft and fluffy on the inside, and have tons of flavor from the fresh herbs. And I can make them in the oven while cooking the main dish in the slow cooker.
Table of contents
If you are looking for a budget friendly, yet delicious meal, that you can cook in the slow cooker, well, I got you covered. I have the perfect family meal for busy weeknights. Aside from browning the kielbasa and chopping the veggies, there’s not much prep work involved. Dump everything in the crockpot, set it for 3 hours, and walk away!
While in the slow cooker, the cabbage absorbs all those flavors from the smoked meat. The veggies get perfectly tender, while the sausage retains its meaty bite. By the time it’s ready, you have a hearty and healthy dish that took almost no effort to make!
Why you will love this recipe
- Because it is easy: There are just a few steps and a few minutes of preparation in my easy recipe. Then, the slow cooker does all the work.
- Dinner on a budget: For just a few cents per serving, this hearty dinner will fill everyone up. The scrumptious seared sausage and tender seasoned cabbage go great with any side dish.
- Low carb meal: The carb count is low, but the protein and fiber are high, so this is a nice healthy meal that I am proud to serve my family. The kids even like it because of my delicious blend of seasonings and the thick juicy chunks of sausage.
- It is very versatile: I can use different types of sausage to make it go with whatever type of side dishes or cuisine is being served. For example, I like chorizo sausage when I have a Cajun-style meal planned.
What you’ll need to make slow cooker cabbage and sausage
Ingredients:
- Smoked sausage – I prefer Polska Kielbasa for this recipe because of its bold garlicky flavor, ability to hold its shape in the slow cooker, and inexpensive price.
- Cabbage – I use organic green cabbage from my local farmers’ market. Be sure to get a firm, heavy head with crisp, clean leaves.
- Chicken broth – I highly recommend organic, low-sodium chicken broth. It is rich in flavor without all the additives and extra salt.
- Apple cider vinegar – Creates a sweet and sour balance as well as tenderizing the meat.
- Garlic powder – For a strong and consistent garlic taste without having to peel and chop garlic.
- Onion powder – Distributes a concentrated onion flavor throughout the pot evenly without having to prep an onion.
- Smoked paprika – To add a deep smoky taste that enhances the overall flavor and color.
- Dried oregano – Adds an earthy and pungent flavor with a sweet background.
- Red pepper flakes – This is optional, but I highly recommend at least a little pinch for depth of flavor.
- Salt and Pepper
- Olive oil
How to make
- Cut the cabbage: First, I cut the cabbage in half through the stem and remove the core. Then, I chop it into one-inch pieces and add them to the slow cooker.
- Brown the sausage: Next, I heat the oil in a skillet on medium until it is shimmering before browning the sausage rounds on both sides.
- Cook and serve: Then, I add everything, including the grease, to the slow cooker and stir before covering it and letting it cook for three hours on high. After stirring, it is ready to serve.
Expert tips
Getting the perfect sausage for this dish
Although any smoked sausage goes well with cabbage, I recommend Kielbasa (Polska Kielbasa). It is a Polish sausage that is often made with pork. It has a high garlic content with a flavor similar to salami and a creamy texture. Andouille sausages are another taste that some people enjoy for this cabbage dish when they want something even spicier. It has larger chunks of meat inside the casing for a different texture as well.
Bratwurst is a good alternative to Kielbasa. This one can be a bit more expensive. Another favorite that people like to use often is Italian sausage. Chorizo is a Spanish sausage I sometimes use with my cabbage for something a little different. It is still made from pork but is also mixed with paprika for a different flavor and a red color.
More tips to consider:
- Do not add too much liquid or overcook the cabbage or it can become soggy.
- Also, do not cut the cabbage too small or it will soak up too much liquid/
- Make sure there is enough liquid in the slow cooker so the cabbage and sausage will not get stuck together.
- They will also get sticky if cooked too long or the cabbage is too dry.
- Be sure to brown the sausage properly to release enough fat to keep it from sticking.
- Get sausage with plenty of fat or it may become grainy or crumbly.
Recipe variations and add-ins:
- Add veggies: To make this a full meal, I like to add vegetables like red potatoes, carrots, and corn.
- Use another sausage: Instead of using Kielbasa, I often use other sausages like Italian sausage, bratwurst, or chorizo. They are all delicious in their own way.
- Heat it up: For a spicy sausage and cabbage dish, I use andouille sausage and add some extra red pepper flakes to the mix. Sometimes I also toss in some chopped poblano peppers.
- Make it vegan: Soy sausage is delicious if cooked properly. Just remember to use vegetable broth instead of chicken broth and this will be absolutely irresistible.
- Baconize it: Adding bacon to this dish will always make it more flavorful. In fact, it is one of the most popular additions to my sausage and cabbage dish in my house.
Serving suggestions:
- I always make sure to serve it with some bread to soak up the juice. My homemade breadsticks are perfect for this and are so easy to make.
- This dish also goes great with a large bowl of fresh green salad with tomatoes and cheese.
- Instead of a regular house salad, I sometimes like to serve this with my broccoli cauliflower salad. It is packed with nuts, fruits, and a homemade lemon honey poppy seed dressing.
- My favorite wines to go with my slow cooker cabbage and sausage are Cabernet Sauvignon, German Riesling, Sancerre, and Pinot Noir.
- One of my favorite desserts to serve with this entrée is my decadent white chocolate crème brulee. The creamy custard and crunchy topping are the perfect balance of sweet and crisp.
How to store leftovers:
- Refrigerate: Refrigerate leftovers in sealed containers for up to three days.
- Freezing: It can be frozen for up to a month, but the texture of the cabbage will not be the same.
- Defrost: For the best texture, thaw in the fridge overnight.
- Reheating: Reheat in the microwave for 45 to 90 seconds.
Frequently asked questions
It is likely due to overcooking because the cabbage releases too much moisture. This will also happen if too much liquid is added to the slow cooker. The cabbage will absorb excess water whether it is cooked too long or not. Also, be sure not to chop the cabbage too finely. It will break down too fast and become mushy.
This usually only happens if too much of the liquid has evaporated and the food has been allowed to continue cooking. The cabbage and sausage then caramelize and stick together. This can be from not adding enough liquid in the beginning or from cooking it too long. It may also be from using a dry cabbage or sausage that has not been properly browned.
This slow cooker dish can turn brown if it cooks too long. The natural pigments in the cabbage will turn brown due to the chemical reaction at high temperatures. The sausage will also be brown from being overcooked but will continue to get browner as the fat renders and the meat gets crusted. Keep track of the time and do not let the food cook past its peak temperature.
More cabbage recipes to try:
- Cabbage Pancakes
- Slow Cooker Cabbage and Bacon
- Apple Cider Braised Cabbage
- Buttered Cabbage
- Fried Cabbage and Noodles (Haluski)
I love coming home to crockpot meals. There’s nothing like hours of low and slow cooking to make THE BEST Brown Sugar Garlic Chicken, Red Wine Pot Roast, and Swiss Steak!
Slow Cooker Cabbage and Sausage
Ingredients
- 1 large head green cabbage about 8-10 cups
- 1 12 oz package smoked sausage cut into ½ inch slices – Polska Kielbasa works great
- 2 tablespoons olive oil
- 1 cup chicken broth low-sodium
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt or to taste
- 1/4 teaspoon freshly ground pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
Instructions
- Cut the cabbage in half through the stem, remove and discard the core.
- Chop the cabbage into 1-inch square pieces and add to the slow cooker.
- Cut the sausage into rounds. Add a skillet over medium heat and add the olive oil. Once hot, cook the sausage pieces until browned. Save the grease.
- Add the sausage, grease, apple cider vinegar, chicken broth, salt, pepper, and other seasonings. Stir to combine.
- Cook on high for 3 hours. For a crisper cabbage dish, cook for 2.5 hours on high.
- Stir, and serve garnished with chopped parsley.