(6-quart slow cooker)
1½ lbs (680g) smoked or fresh Italian sausage links, sliced into 1-inch pieces
1 medium head green cabbage (about 2 lbs), cut into 6–8 wedges
1 large onion, cut into thick slices
1 cup (240ml) chicken broth or water
💡 Pro Tips:Use smoked sausage (like kielbasa) for deeper flavor—no need to pre-cook!Leave core intact on cabbage wedges—they hold together better.Don’t skip the broth—it creates steam and prevents burning.
Step-by-Step Instructions (Savory, Tender, Foolproof)
1. Layer in Slow Cooker
Place onion slices in the bottom of the slow cooker.
Stand cabbage wedges upright around the edges.
Nestle sausage pieces in between.
2. Add Liquid
Pour chicken broth over everything (just enough to create steam—don’t submerge).
3. Cook Low & Slow
Cover and cook:
LOW: 6–7 hours
HIGH: 3.5–4 hours
Cabbage should be fork-tender; sausage fully cooked (160°F).
4. Serve Warm
Carefully remove cabbage wedges (they’ll be delicate).
Slice sausage if desired.
Optional: Drizzle with a splash of apple cider vinegar or sprinkle with fresh parsley.
Serving Suggestions
🥖 With crusty bread for soaking up juices
🥔 Hearty pairing: Buttered egg noodles, mashed potatoes, or rye bread
🌶️ Spicy kick: Hot sauce or pickled jalapeños on top
🍷 Wine pairing: Dry Riesling or light Pinot Noir
Make-Ahead & Storage Tips
Fridge: Keeps up to 4 days—flavor deepens overnight!
Freeze: Freeze in portions up to 2 months. Thaw and reheat gently.
Prep ahead: Chop onion and cut cabbage; store in fridge up to 24 hours.
Frequently Asked Questions
Slow Cooker 4-Ingredient Sausage and Cabbage
