Slow Cooker Potatoes Cabbage and Kielbasa is a one-pot meal full of great flavor!
I’ve been seeing so many recipes with cabbage in them with them because of the low carb craze that is going on. I added potatoes since I am not low carb so if you want to carbo load this recipe is for you!
This recipe turned out far better than I expected. The flavors completely meld together for a perfectly flavored meal. To make this recipe somewhat healthy I found a no nitrate kielbasa. I will be making this recipe again! I think it would be a great recipe for a potluck.
How to make this:
You will need these ingredients:
- Kielbasa sausage
- Russet potatoes
- Cabbage
- White onion
- Salt and pepper
- Dried thyme
- Chicken broth
That’s all you need for this simple meal. I love that it’s mostly fresh ingredients.
How long to cook:
This recipe needs enough time to let the potatoes soften. I cook this recipe for 6 hours on low.
This to me is a complete meal. You have your veggies, potatoes and meat in one pot! Just scoop into serving bowls when you arrive home.
I don’t cook much with cabbage but that is about to change. This meal was heavenly and wouldn’t be the same without the cabbage.
We loved this meal! Such a change from a shredded meat slow cooker recipe. The entire meal is flavored from the kielbasa and the potatoes and cabbage are very tender. I think you’ll love it! Have a great week.
Slow Cooker Potatoes, Cabbage and Kielbasa
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 12 oz. kielbasa, any kind works!
- 5 small russet potatoes, peeled and diced
- 1/2 head of cabbage, about 6 cups measured
- 1 yellow onion, sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 1 1/2 cups chicken broth
- 1/8 tsp. cayenne pepper (optional)
Instructions:
- Slice and brown the kielbasa in skillet on the stove top. Add to the slow cooker along with the remaining ingredients. Stir.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Stir and serve! Enjoy.
I add in some baby carrots. Love it!
How would you convert this to an instant pot recipe?
5 star good!
I’m not much of a cook. My husband reluctantly tries what I prepare – sometimes I do OK, most of the time… not so much. The last two weeks have been very stressful for him with work and I really wanted to do something special, so I went looking for some “tastes like home” recipes (based on his culture). I made this recipe along with some pierogis. When he came through the door, I already had him a hot plate ready, as well as a cold, frothy Oktoberfest beer to wash it all down. With the first bite I could tell it was a home run! He absolutely loved it and devoured it – he even texted me this morning to let me know he had some of the leftovers for breakfast. 🙂
Thank you so much for an amazing recipe!
Sorry, I meant to had a 5 star rating with my previous comment. Here you go!
Added carrots, red bell and green peppers, xtra onion. Added oregano instead of basil, little cayenne, celery salt, little liquid smoke and 2 Tbs spicy brown mustard.
I added a chopped up fennel bulb for more veggie. Great recipe!
Such a great idea. I will try that.