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 make the easiest, most flavorful slow-cooker cabbage-and-sausage recipe. With just a few minutes of prep, I can serve a budget-friendly, comforting meal that is hearty and satisfying.  

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 packed with flavor from the fresh herbs. And I can make them in the oven while cooking the main dish in the slow cooker.

If you are looking for a budget-friendly yet delicious meal you can cook in the slow cooker, 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, wholesome 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 pair it with whatever side dishes or cuisine is being served. For example, I like chorizo sausage when I have a Cajun-style meal planned.

What you will need

• 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 low 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 and tenderizes the meat.
• Seasoning: I use a mix of garlic powder, onion powder, and smoked paprika to add a deep, smoky flavor and color. Dried oregano for an earthy, pungent flavor with a sweet background, and red pepper flakes. Plus salt and pepper.
• Olive oil

How to make

1. Cut the cabbage: First, I cut the cabbage in half through the stem, then I remove the core. Then I chop it into 1-inch pieces and add it to the slow cooker.
2. Brown the sausage: Next, I heat the oil in a skillet on medium until it is shimmering, then brown the sausage rounds on both sides.
3. Cook and serve: Then I add everything, including the grease, to the slow cooker, stir, cover, and let it cook for 3 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, a flavor similar to salami, and a creamy texture. Andouille sausages are another flavor option for this cabbage dish when people want something even spicier. It has larger chunks of meat inside the casing, giving it a different texture as well.

Bratwurst is a good alternative to Kielbasa. This one can be a bit more expensive. Another favorite among people 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 do not stick together.
• They will also get sticky if cooked too long or if 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 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 at home. 

Serving suggestions:

I always make sure to serve this dish with some bread to soak up the juice. My homemade dinner rolls are perfect for this and are so easy to make. The juicy sauce and tender cabbage are also great on a bed of creamy mashed potatoes or Irish colcannon. This dish also goes great with a large bowl of fresh green salad with tomatoes and cheese, like my broccoli cauliflower salad. It is packed with nuts, fruits, and a homemade lemon-honey poppyseed dressing.

My favorite wines to pair with my slow-cooker cabbage and sausage are Cabernet Sauvignon, German Riesling, Sancerre, and Pinot Noir. One of my go-to 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. Another great choice is this Irish Baileys cheesecake that can be made in advance.

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

More cabbage recipes to try:

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!