You’re going to love this tangy and delicious Slow Cooker Sausage, Potato and Cabbage dish!
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Slow Cooker Sausage, Potato and Cabbage
I’ve been wanting to make a slow cooker dish like this for a long time and I’m so glad that I finally got around to it. I looked on Pinterest to see if there were any similar recipes and didn’t find much.
I had never cooked sausage or cabbage in the slow cooker before so I wasn’t sure how they would turn out. The cabbage did really well and held up to the long, slow cooking, however it’s little more limp than when I cook it in a skillet. The sausage did well too, but it does lose some of the flavor when you cook it all day.
If you want more flavor then I would suggest browning the sausage in a saucepan then adding it in with the vegetables just before serving.
I really love the tangy bite that this dish has as it goes well with the sausage and vegetables. It’s almost like a tangy German Potato Salad with a few extras to make it a whole meal. This recipe makes a lot so plan on having leftovers if you have a small family. Enjoy!
How to Make Slow Cooker Sausage, Potato and Cabbage:
Add vegetables and sausage to slow cooker.
In separate bowl mix chicken broth, garlic powder, onion powder, vinegar and mustard.
Pour mixture over vegetables.
Salt and pepper to taste.
Cook on low 6-8 hours or until potatoes and carrots are tender.
Want more quick and easy slow cooker recipes? Here are a few of my favorites:
Slow Cooker Cheesy Sausage and Potato Casserole
Slow Cooker Chicken Pot Pie Soup
Slow Cooker Honey Garlic Chicken Legs
Slow Cooker Root Beer Pulled Pork Sandwiches
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Slow Cooker Sausage, Potato and Cabbage
Equipment
Ingredients
- 1 head cabbage diced
- 2-3 potatoes peeled and diced
- 1 onion diced
- 2 cups carrots diced
- 14 oz - Kielbasa Sausage sliced
- 1 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp vinegar
- 2 tbsp mustard
- salt & pepper to taste
Instructions
- Add vegetables and sausage to slow cooker.
- In separate bowl mix chicken broth, garlic powder, onion powder, vinegar and mustard.
- Pour mixture over vegetables.
- Salt and pepper to taste.
- Cook on low 6-8 hours or until potatoes and carrots are tender.
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