Slow Cooker 4-Ingredient Sausage and Cabbage

4 minutes ago

This Slow Cooker Sausage and Cabbage is the essence of rustic, no-fuss cooking—juicy sausage nestled among tender cabbage wedges, all simmered in a savory broth until meltingly soft. With just four ingredients and 10 minutes of prep, it’s a complete meal that fills your kitchen with aroma and your table with warmth.

Perfect for busy weeknights, budget-friendly dinners, or feeding a crowd with minimal effort.

Why You’ll Love This Recipe

🥬 One pot, minimal prep, maximum flavor
⏱️ 10 minutes prep, then walk away
💛 Naturally nut-free & easily gluten-free (check sausage label)
💸 Costs under $8—feeds 6 generously
🌾 Great for leftovers—tastes even better the next day!

The 4 Ingredients You Need

(6-quart slow cooker)

1½ lbs (680g) smoked or fresh Italian sausage links, sliced into 1-inch pieces
1 medium head green cabbage (about 2 lbs), cut into 6–8 wedges
1 large onion, cut into thick slices
1 cup (240ml) chicken broth or water

💡 Pro Tips:

Use smoked sausage (like kielbasa) for deeper flavor—no need to pre-cook!

Leave core intact on cabbage wedges—they hold together better.

Don’t skip the broth—it creates steam and prevents burning.

Step-by-Step Instructions (Savory, Tender, Foolproof)

1. Layer in Slow Cooker

Place onion slices in the bottom of the slow cooker.
Stand cabbage wedges upright around the edges.
Nestle sausage pieces in between.

2. Add Liquid

Pour chicken broth over everything (just enough to create steam—don’t submerge).

3. Cook Low & Slow

Cover and cook:
- LOW: 6–7 hours
- HIGH: 3.5–4 hours
Cabbage should be fork-tender; sausage fully cooked (160°F).

4. Serve Warm

Carefully remove cabbage wedges (they’ll be delicate).
Slice sausage if desired.
Optional: Drizzle with a splash of apple cider vinegar or sprinkle with fresh parsley.

Serving Suggestions

🥖 With crusty bread for soaking up juices
🥔 Hearty pairing: Buttered egg noodles, mashed potatoes, or rye bread
🌶️ Spicy kick: Hot sauce or pickled jalapeños on top
🍷 Wine pairing: Dry Riesling or light Pinot Noir

Make-Ahead & Storage Tips

Fridge: Keeps up to 4 days—flavor deepens overnight!
Freeze: Freeze in portions up to 2 months. Thaw and reheat gently.
Prep ahead: Chop onion and cut cabbage; store in fridge up to 24 hours.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Just ensure sausage is GF-certified (many contain fillers).

Q: Can I add carrots or apples?
A: Absolutely! Add sliced apples for sweetness or carrots for earthiness.

Q: Too watery?

A: Remove lid last 30 mins to reduce liquid—or use less broth next time.

Q: Can I use frozen cabbage?
A: Not recommended—it turns mushy. Fresh is best!

❤️ The Heart of the Dish

This isn’t just dinner—it’s a warm embrace from generations past. It’s what farm families made when cabbage was abundant and sausage stretched a meal for many.

So layer that cabbage, toss in that sausage, and trust the slow cooker. Because the best meals aren’t complicated—they’re hearty, humble, and made with love.