sausage and cabbage crock pot recipe

Written BySheba G Updated On
sausage and cabbage crock pot recipe
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The Best sausage and cabbage crock pot recipe

I have been making this sausage and cabbage crock pot recipe for years, and it has earned a permanent spot in my rotation. It takes about ten minutes to put together in the morning, and then the slow cooker does the rest while I get through my day. I love that I can use regular smoked sausage and a head of cabbage I already have in the fridge and end up with a full meal that tastes like I actually cooked.

My kids eat this without complaining, which is not something I can say about most vegetable dishes. My oldest goes back for seconds, and my husband likes his with a little hot sauce on top. I serve it over rice or with a slice of buttered bread on the side, and there are usually enough leftovers for lunch the next day. It works just as well for a normal Tuesday as it does for a Sunday dinner when we have company.

Cabbage is inexpensive, holds up well in the fridge, and adds a good amount of volume to the pot without much effort. Paired with sausage and some onion and garlic, this is a hearty dinner that fills everyone up without a lot of fuss. It is not a light dish, but it is a balanced one, and I feel good about putting a vegetable forward meal on the table that my family actually asks for.

Slow Cooker Sausage and Cabbage

Slow Cooker Sausage and Cabbage

4.8 from 1570 votes

Smoked sausage and tender green cabbage slow-cook together with onion, garlic, and a splash of apple cider vinegar for a hands-off dinner that tastes like it simmered all day. The cabbage soaks up the smoky drippings while the sausage stays juicy, and the whole thing comes together with about 15 minutes of prep.

Prep Time15 mins
Cook Time6 hrs
Resting Time0 mins
Total Time6 hrs 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Slow Cooker

2 lbs smoked sausage or kielbasa, cut into 1/2-inch rounds
1 medium head green cabbage (about 2 lbs), cored and cut into 1-inch wedges
1 large yellow onion, sliced into half-moons
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tbsp apple cider vinegar

For the Cooking Liquid

1 cup low-sodium chicken broth
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp caraway seeds (optional)

To Finish

1 tbsp apple cider vinegar
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Slice the sausage into 1/2-inch rounds, core the cabbage and cut it into 1-inch wedges, slice the onion, and mince the garlic.
2Spread half the cabbage in an even layer across the bottom of the slow cooker. Scatter over half the sausage, half the onion, and half the garlic. Repeat with the remaining cabbage, sausage, onion, and garlic, then spoon the drained diced tomatoes over the top.
3Whisk the chicken broth, 1 tablespoon apple cider vinegar, smoked paprika, salt, pepper, and caraway seeds in a small bowl until the salt dissolves, then pour evenly over the contents of the slow cooker.
4Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the cabbage is very tender and translucent at the edges and a knife slides through the thickest piece with no resistance.
5If you are home, lift the lid once around the halfway mark and give everything a gentle stir, pushing the top layer of cabbage down into the liquid. Keep the lid on the rest of the time so the steam stays trapped.
6Taste and adjust. Stir in the remaining 1 tablespoon apple cider vinegar, add more salt and pepper if the cabbage tastes flat, and thin with a splash of broth if the liquid has cooked down too far.
7Ladle into bowls, spoon some of the cooking liquid over each serving, and scatter with fresh parsley.

🔧Equipment

6-quart slow cooker
Chef’s knife
Cutting board
Measuring cups and spoons
Small bowl or liquid measuring cup
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 27g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 1180mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 18g

📝Notes

Tips: Smoked sausage and kielbasa both work well here, and a hotter variety like andouille adds a nice kick. If your slow cooker runs hot, check at the low end of the time range so the cabbage does not turn to mush. Salt level varies a lot between sausage brands, so taste before adding more. Leftovers keep in the refrigerator for up to four days and the flavor improves overnight. Nutrition values are estimates and will vary with the sausage and broth you use.

Watch Video Of How Slow Cooker Sausage and Cabbage Works

This sausage and cabbage crock pot recipe is always a good idea because it feeds a crowd without keeping me in the kitchen all day, and it works just as well for a busy weeknight as it does for a family gathering. I can set it in the morning, let it cook, and still have something hearty and satisfying to put on the table. It is the kind of simple, reliable meal that makes hosting feel easy.

❓ Frequently Asked Questions About Slow Cooker Sausage and Cabbage

1. Can I use a different type of sausage in this crock pot recipe?

Yes. Smoked sausage, kielbasa, and Italian sausage all work well, though the flavor and fat level will shift. If you use raw sausage links, brown them in a skillet first so they release some fat and hold their shape during the long cook. Precooked smoked sausage can go straight into the pot.

2. How long should sausage and cabbage cook in a slow cooker?

Most slow cookers need three to four hours on low for tender cabbage that still holds some texture, or five to six hours if you prefer it very soft. High setting runs about two to three hours. Cabbage gives off a lot of liquid as it cooks, so resist the urge to add extra broth at the start.

3. Why did my cabbage turn out watery?

Cabbage releases water as it breaks down, and slow cookers trap every bit of that moisture. Cut the cabbage into thicker wedges rather than shredding it fine, drain any liquid from the sausage before adding it, and leave the lid on without stirring too often. If it still looks soupy at the end, uncover and cook on high for 20 to 30 minutes to let some steam escape.

4. Can I prep this recipe ahead of time or freeze the leftovers?

You can layer the sausage, onion, and cabbage in the insert the night before, cover, and refrigerate, then start cooking the next day. Leftovers keep in the fridge for about three days. Freezing works but the cabbage softens considerably on thaw, so it is best used in soups or skillet reheats rather than served as a side.

5. What should I serve with sausage and cabbage?

Buttered egg noodles, boiled potatoes, or crusty bread all soak up the broth nicely. A spoonful of grainy mustard or a splash of apple cider vinegar stirred in at the end brightens the whole pot. For a lighter plate, a simple green salad or sliced tomatoes balance the richness of the sausage.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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