There are some meals that just feel like home, and this slow cooker cabbage and sausage is one of them. It’s simple, hearty, inexpensive, and doesn’t require much hands-on cooking.
I usually make this when I want something comforting without spending the whole evening in the kitchen. The cabbage slowly cooks until it’s tender and buttery, while the smoked sausage adds plenty of savory, smoky flavor. Honestly, the smell that fills the kitchen while this cooks is almost as good as the finished dish.
It’s also one of those wonderfully forgiving recipes. You can adjust the seasonings, add a few potatoes, or use whatever smoked sausage you have in the refrigerator.
Ingredients
For about 6 servings, you’ll need:
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1 large green cabbage, cut into 6–8 wedges
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1 pound smoked sausage, sliced into ½-inch rounds
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1 medium onion, sliced
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3 cloves garlic, minced
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2 cups chicken broth
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2 tablespoons butter
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 tablespoon olive oil, optional, for browning the sausage
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1 tablespoon apple cider vinegar, optional, for finishing
Optional additions
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1 pound baby potatoes, halved
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1 teaspoon onion powder
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A pinch of red pepper flakes
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Fresh parsley for garnish
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A little grated Parmesan for serving
How to Make Slow Cooker Cabbage and Sausage
1. Prepare the vegetables
Start by removing any damaged outer leaves from the cabbage. Cut it into chunky wedges, leaving a little of the core attached so the wedges hold together during cooking.
Slice the onion and mince the garlic.
If you’re adding potatoes, wash them well and cut larger ones in half.
2. Brown the sausage
This step is optional, but I usually do it because it gives the sausage a delicious browned exterior.
Heat the olive oil in a skillet over medium-high heat. Add the sliced smoked sausage and cook for about 2–3 minutes per side, until lightly browned.
You don’t need to cook it all the way through at this point. We’re mainly building flavor.
3. Layer everything in the slow cooker
Place about half of the onion and garlic in the bottom of the slow cooker.
Add the cabbage wedges, followed by the browned sausage and remaining onion and garlic.
If you’re using potatoes, tuck them around the cabbage.
4. Add the seasonings and broth
Sprinkle the thyme, parsley, smoked paprika, black pepper, and salt over everything.
Pour the chicken broth into the slow cooker and dot the cabbage with butter.
Don’t worry if the broth doesn’t completely cover the cabbage. The cabbage will release quite a bit of moisture as it cooks.
5. Slow cook
Cover and cook on:
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LOW: 5–7 hours
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HIGH: 2½–4 hours
The exact time depends on your slow cooker and how large your cabbage wedges are.
I prefer cooking it on LOW because the cabbage becomes incredibly tender and the flavors have more time to mingle.
6. Finish and serve
Once the cabbage is fork-tender, taste the broth and adjust the salt and pepper.
For a little brightness, stir in 1 tablespoon of apple cider vinegar just before serving. It sounds like a small addition, but honestly, it makes the smoky sausage and rich cabbage taste much more balanced.
Spoon the cabbage and sausage into bowls and drizzle some of the flavorful cooking liquid over the top.
Garnish with fresh parsley if you like.
Cooking Tips for the Best Cabbage and Sausage
Don’t cut the cabbage too small
Large wedges work particularly well because they hold their shape while becoming tender. If you chop the cabbage too finely, it can become overly soft.
Brown the sausage first
You can absolutely skip this step when you’re in a hurry, but browning adds a deeper, slightly caramelized flavor.
Don’t drown the cabbage in broth
Cabbage naturally releases water as it cooks. You only need enough broth to create a flavorful cooking environment.
Taste before adding more salt
Smoked sausage can be quite salty, and chicken broth can contain a fair amount of sodium too. I usually wait until the end before deciding whether it needs additional salt.
Add vinegar at the end
A splash of apple cider vinegar isn’t essential, but it cuts through the richness beautifully.
Want softer cabbage?
Cook it a little longer on LOW. For very tender, almost melt-in-your-mouth cabbage, give it another 30–60 minutes and check it again.
Easy Variations
Cabbage, Sausage and Potatoes
Add halved baby potatoes to make this a more substantial one-pot meal. They soak up the smoky broth beautifully.
Spicy Sausage and Cabbage
Use hot smoked sausage instead of mild sausage, or add a pinch of red pepper flakes.
Kielbasa and Cabbage
Kielbasa works especially well here and gives the dish a wonderful smoky, garlicky flavor.
Bacon and Cabbage
For an extra-rich version, cook a few strips of bacon until crisp, crumble them over the finished dish, and use a spoonful of the bacon drippings when browning the sausage.
What to Serve With Cabbage and Sausage
This is hearty enough to serve by itself, but I love pairing it with something simple.
Try it with:
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Crusty French bread
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Cornbread
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Dinner rolls
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Mashed potatoes
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Steamed rice
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A simple green salad
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Pickles or sauerkraut for a tangy contrast
If I’m making this for a casual family dinner, honestly, I usually just put the slow cooker right on the table and serve it with warm bread for soaking up the broth.
Approximate Nutrition
Per serving, based on 6 servings:
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Calories: 390
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Protein: 15 g
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Carbohydrates: 18 g
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Fat: 29 g
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Fiber: 5 g
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Sugar: 7 g
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Sodium: 900–1,100 mg
Nutrition is an estimate and will vary depending on the sausage, broth, butter, and exact ingredient quantities used.
Frequently Asked Questions
1. Can I put raw sausage directly into the slow cooker?
Yes. Smoked sausage is generally ready to eat and can be heated directly in the slow cooker. Browning it first is optional, but it adds extra flavor and color.
2. Can I use red cabbage instead of green cabbage?
Absolutely. Red cabbage works, although it has a slightly different flavor and will give the finished dish a deeper purple color.
3. Why is my cabbage watery?
Cabbage contains a lot of water and releases more as it cooks. Also, slow cookers trap moisture. If there’s more liquid than you want, remove the lid for the last 20–30 minutes of cooking, or simply serve the cabbage with a slotted spoon.
4. Can I add potatoes?
Yes! Baby potatoes are one of my favorite additions. Cut larger potatoes into smaller pieces so they become tender at roughly the same time as the cabbage.
5. How do I store leftovers?
Let the leftovers cool and refrigerate them in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave until thoroughly hot. You can also freeze the cooked cabbage and sausage, although the cabbage may become softer after thawing.
Final Thoughts
This slow cooker cabbage and sausage recipe is proof that you don’t need a long ingredient list or complicated technique to make a satisfying dinner. The combination of tender cabbage, smoky sausage, onions, garlic, herbs, and savory broth is simple but incredibly comforting.
I usually make a big batch because the leftovers are just as convenient the next day. Add some potatoes, serve it with warm bread, and you’ve got the kind of cozy meal that makes an ordinary evening feel a little more special.