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
Ingredients:
- 12 oz. kielbasa, any kind works!
- 5 small russet potatoes, peeled and diced
- 1/2 head of cabbage, about 6 cups measured
- 1 white 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.
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
JEM says
Wow!! Can’t wait to try this recipe. Such great ratings.
Anonymous says
My family loves this recipe!! Getting ready to serve it now!
Jeff says
I add in some baby carrots. Love it!
Carol says
How would you convert this to an instant pot recipe?
Anonymous says
While I am trying the slow cooker way, I have always made kielbasa, potatoes and cabbage in a fry pan on the stove. Doesn’t take long.
Ltanya says
Me2. In a big wok Stir Pan w/ high sides
D. Bolton says
5 star good!
Lynn says
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!
Lynn says
Sorry, I meant to had a 5 star rating with my previous comment. Here you go!
Liesa B says
It’s great with eggs too
Jennifer says
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.
Nichole says
I added a chopped up fennel bulb for more veggie. Great recipe!
Sarah Olson says
Such a great idea. I will try that.
Joyce Lange says
Love this recipe it’s my first go to in the Fall. Instead of potatoes I add papardelle noodles plus carroway seeds. Seems to bring out the German in me. If there is any left over we like it fried. Yum!!!!! Joycie from Canada
Karen says
My family won’t eat cabbage but love all the other ingredients. Can I leave it the cabbage?
Sarah Olson says
I think that will work fine
Rosemary says
If you wanted a double batch would you just double the ingredients and cool for the 6 hours.
Thank you
Sarah Olson says
Yes, you may need an hour longer for a double batch. Keep the lid on the entire cooking time.
Reisha Glavic says
Can I use the frozen diced potatoes instead?
Sarah Olson says
Hi Reisha, I have not tried, You could probably do that. I don’t think they take as long to cook as raw fresh potatoes.
Mari says
This is one of my favorite meals to make. It’s good any time, but now that fall is just around the corner, we will appreciate it even more. Super easy to make and it tastes great. These are ingredients that everyone usually has. I love cabbage, so this was right up my alley. My husband and son are picky eaters, but there are no complaints about this. I didn’t realize you had a cookbook out, but I was happy to find it on Amazon. It will be the one I turn to most often.. Thank you!