Slow Cooker Potatoes, Cabbage and Kielbasa
172 Comments Apr 15, 2019
Updated Apr 27, 2025
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Potatoes Cabbage and Kielbasa is a one-pot meal full of great flavor!
Other recipes we love with Kielbasa are Slow Cooker Pierogies and Kielbasa Potato Soup.
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.
More Slow Cooker Complete meals in one pot:
Slow Cooker Potatoes, Cabbage and Kielbasa
How to Video
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.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I make this every week to every other week! It is so good. I also add carrots!
Kielbasi is already cooked, no need to brown in skillet. Works great just sliced and in crockpot with all other ingredients
You are correct that kielbasa is already cooked. If you have the time to brown it and the onions, then use broth to deglaze the pan, it will add more depth of flavor.
it’s always disappointing reading positive reviews and ending up with a not so incredible dish. ya win some ya lose some!
Can you specifically say what you didn’t like about the recipe? It helps other viewers know why you rated it so low. Thank you.
Love love this recipe. Simple recipe, simple ingredients, BIG FLAVOR!!!! My family enjoys it every time I make it. Thank you for sharing.
Could I use different potatoes for this? Skin or without
Yes, any potato will work. With or without skin.
6 hours on low turned it to mush!
Your slow cooker must cook a little hot, try 4-5 hours next time.
I have found, with my slow cooker, that 6 hours on low means 3 hours. Most newer slow cookers cook hotter than they used to due to government regulations…..concerns that meat sits too long, at low temps, in your slow cooker which promotes bacteria that can be harmful to consumers.
Can you use country style sausage?
Yes, but I would cook it first.
Started making this at lunch time today and it was ready at 6:30pm, me and my partner both loved it, he had seconds, two full bowls and he´s going to heat some up in the morning and put it in a flask to take to work 🙂 Thanks for sharing, Rakel.
Really tasty. Made a couple changes, left skin on potatoes, added 14.5oz can of diced fire roasted tomatoes, sm can mild green chilies and 4 tablespoons of minced garlic.
Yummy!!!
Only thing I’d change are using Yukon gold potatoes instead of russet which work much better if baking. They get to mushy in slow cooking and become more like a sauce in the dish.
Made this today. My 52 year old son really liked it. I’ll be making it again!!!