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A black crockpot filled with delicious slow cooker sausage and cabbage, garnished with parsley.

Hearty Slow Cooker Sausage and Cabbage

This comforting slow cooker recipe brings together savory smoked sausage, tender cabbage, hearty potatoes, and aromatic vegetables in a rich, flavorful broth. It's an easy one-pot meal perfect for a chilly evening, requiring minimal effort for maximum taste.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs Smoked Sausage (such as kielbasa), cut into 1/2-inch thick rounds
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Green Cabbage roughly chopped (about 1/2 a medium head)
  • 3 medium Carrots peeled and sliced into 1/2-inch rounds
  • 2 large Russet Potatoes peeled and cut into 1-inch cubes
  • 4 cups Chicken Broth low sodium
  • 1 14.5 oz can Diced Tomatoes undrained
  • 1 tsp Dried Thyme
  • 1 leaf Bay Leaf
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 1/2 tsp Salt or to taste
For Garnish (Optional)
  • 2 tbsp Fresh Parsley chopped

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet
  • Cutting board
  • Sharp knife

Method
 

Prepare Sausage & Aromatics
  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 3-5 minutes, turning occasionally, until lightly browned. Remove sausage from the skillet and set aside, leaving any rendered fat in the pan.
  2. Add chopped onion to the skillet with the remaining fat. Sauté over medium heat for 5-7 minutes, until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Combine in Slow Cooker
  1. Transfer the sautéed onion and garlic to a 6-quart (or larger) slow cooker.
  2. Add the chopped cabbage, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and diced tomatoes (undrained).
  3. Stir in the dried thyme, bay leaf, black pepper, and salt. Add the browned smoked sausage on top.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the vegetables are tender and the flavors have melded. (Using LOW for 6 hours is recommended for optimal flavor development).
Serve
  1. Once cooked, carefully remove and discard the bay leaf. Taste and adjust seasoning if necessary.
  2. Ladle the hearty slow cooker sausage and cabbage into bowls. Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

For a thicker stew, you can mash a portion of the cooked potatoes against the side of the slow cooker before serving.
This recipe is excellent for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Feel free to add other vegetables like celery or bell peppers for more depth.