Slow Cooker Kielbasa, Cabbage, and Potatoes

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Slow Cooker Kielbasa, Cabbage, and Potatoes

This dish is a powerhouse of flavor. By cooking low and slow, the fat from the smoked sausage renders out, seasoning the vegetables perfectly without needing heavy oils or complex sauces.

  • Prep time: 15 minutes

  • Cook time: 4–5 hours (High) or 7–8 hours (Low)

  • Servings: 6 people

Ingredients

Category Ingredient Quantity
Protein Kielbasa (smoked sausage), sliced into rounds 1.5 lbs
Vegetables Green cabbage, cored and chopped into large chunks 1 medium head
Vegetables Yellow or Red potatoes, cubed (1-inch pieces) 1.5 lbs
Aromatics Yellow onion, diced 1 medium
Liquid Chicken or vegetable broth 1 cup
Seasoning Garlic, minced 3 cloves
Seasoning Apple cider vinegar 1 tbsp
Spice Dried thyme, salt, and black pepper To taste

Instructions

  1. Layer the Veggies: Place the cubed potatoes and diced onions at the bottom of a 6-quart slow cooker.

  2. Add the Cabbage: Pile the chopped cabbage on top of the potatoes. It may look like a lot, but it will shrink significantly as it cooks.

  3. Add Protein & Seasoning: Top with the sliced kielbasa and minced garlic. Sprinkle with thyme, salt, and pepper.

  4. Pour Liquid: Mix the apple cider vinegar into the broth and pour it over the ingredients.

  5. Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the potatoes are fork-tender.

  6. Finish: Toss everything gently before serving to ensure the juices are well-distributed.

Tips & Notes

  • Potato Choice: Use Yukon Gold or Red potatoes. They hold their shape better during long cooking cycles compared to Russets, which can turn grainy.

  • The Sear: For extra depth, brown the kielbasa in a skillet for 2-3 minutes before adding it to the slow cooker. It adds a lovely caramelized flavor.

  • Cabbage Size: Don’t chop the cabbage too small, or it will turn to mush. Aim for 2-inch “steaks” or chunks.

Benefits

  • High Fiber: Cabbage is excellent for digestion and packed with Vitamin C and K.

  • Budget-Friendly: Uses pantry staples and affordable cuts of meat.

  • One-Pot Clean-up: Only one dish to wash at the end of the night!

Nutritional Info (Per Serving)

  • Calories: 380 kcal

  • Protein: 16g

  • Carbs: 28g

  • Fat: 22g

  • Fiber: 5g

Q&A

Q: Can I use sauerkraut instead of fresh cabbage?

A: Yes! It will change the flavor profile to be much more tangy. If using sauerkraut, rinse it first to control the salt levels, and reduce the added broth.

Q: Is it okay to add carrots?

A: Absolutely. Carrots add a nice sweetness that balances the smoky sausage. Add them at the same time as the potatoes.

Q: How do I store leftovers?

A: This actually tastes better the next day! Store in an airtight container in the fridge for up to 4 days. It doesn’t freeze well because the potatoes can change texture.

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