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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
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.