Slow Cooker 4-Ingredient Cabbage and Potatoes

Slow Cooker 4-Ingredient Cabbage and Potatoes is a simple and hearty dish that is perfect for busy days. This recipe is not only easy to make, but it also fills your home with a warm and inviting aroma as it cooks. With just a few ingredients, you can create a comforting meal that the whole family will enjoy.

Why Make This Recipe

This recipe is perfect for those who want a nutritious and filling meal without spending hours in the kitchen. It requires minimal preparation and uses basic ingredients that you may already have on hand. Additionally, cooking in a slow cooker allows the flavors to meld together beautifully, resulting in tender cabbage and flavorful potatoes. It’s a great choice for weeknight dinners or even meal prep for the week.

How to Make Slow Cooker 4-Ingredient Cabbage and Potatoes

Ingredients

• 1 small head green cabbage (about 2 to 2 1/2 pounds), cored and cut into thick wedges
• 2 pounds yellow potatoes, scrubbed and cut into large chunks
• 1 large yellow onion, peeled and thickly sliced
• 6 tablespoons unsalted butter, cut into pieces
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 3 cups water

Directions

1. Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6–8 thick wedges, keeping the core attached. Scrub the potatoes well and cut them into large chunks. Peel and slice the onion into thick rings.
2. Layer the slow cooker: Place potato chunks at the bottom, scatter the onion over them, and arrange the cabbage wedges on top.
3. Season and add butter: Sprinkle salt and pepper over the vegetables and dot with butter pieces. Add the water gently around the edges.
4. Slow cook until tender: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours until tender.
5. Adjust seasoning and serve: Taste and adjust salt and pepper if needed, then serve the cabbage and potatoes with some of the hot broth.

How to Serve Slow Cooker 4-Ingredient Cabbage and Potatoes

Serve this dish hot, straight from the slow cooker. It makes a great side dish for meats like pork or chicken, or it can be enjoyed on its own for a lighter meal. Drizzling some of the broth over the dish adds extra flavor.

How to Store Slow Cooker 4-Ingredient Cabbage and Potatoes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop. If the dish seems dry, add a splash of water or broth when reheating.

Tips to Make Slow Cooker 4-Ingredient Cabbage and Potatoes

• For added flavor, you can include other vegetables like carrots or celery.
• Adjust the seasoning according to your taste; feel free to add garlic or herbs for extra depth.
• If you prefer a thicker broth, you can mash some of the potatoes before serving.

Variation

This recipe can be easily customized. You can add meats such as smoked sausage or bacon to give it a different flavor. Just layer the meat with the vegetables in the slow cooker.

FAQs

Q1: Can I use other types of cabbage?

A1: Yes, you can use savoy cabbage or napa cabbage if you prefer. Just make sure to cut it into thick wedges.

Q2: Can I make this recipe vegetarian?

A2: Yes, this recipe is vegetarian-friendly as is. Ensure you use vegetable broth instead of water for more flavor if desired.

Q3: How can I make this dish spicier?

A3: You can add red pepper flakes or some diced jalapeños to the vegetables for a spicy kick.

Slow Cooker 4-Ingredient Cabbage and Potatoes

A simple and hearty dish made with cabbage, potatoes, and onions, cooked in a slow cooker for a nutritious and filling meal.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 small head green cabbage (about 2 to 2 1/2 pounds), cored and cut into thick wedges Remove tough or damaged outer leaves.
• 2 pounds yellow potatoes, scrubbed and cut into large chunks Ensure they are well-scrubbed.
• 1 large yellow onion, peeled and thickly sliced Slice into thick rings.

Seasoning and Cooking

• 6 tablespoons unsalted butter, cut into pieces Dot over the vegetables.
• 2 teaspoons kosher salt Adjust to taste.
• 1 teaspoon freshly ground black pepper Adjust to taste.
• 3 cups water Add gently around the edges.

Method

 

Preparation

1. Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6–8 thick wedges, keeping the core attached.
2. Scrub the potatoes well and cut them into large chunks.
3. Peel and slice the onion into thick rings.

Layering the Slow Cooker

1. Place potato chunks at the bottom of the slow cooker.
2. Scatter the onion over the potatoes, and arrange the cabbage wedges on top.

Cooking

1. Sprinkle salt and pepper over the vegetables and dot with butter pieces.
2. Add the water gently around the edges.
3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours until tender.

Serving

1. Taste and adjust salt and pepper if needed, then serve the cabbage and potatoes with some of the hot broth.

Notes

For added flavor, include other vegetables like carrots or celery. Adjust seasoning to taste; add garlic or herbs for depth. For a thicker broth, mash some potatoes before serving. Can add meats like smoked sausage or bacon for different flavor.