Slow Cooker 4-Ingredient Cabbage and Potatoes

Ingredients

• Prep time: 10 minutes
• Cook time: 6 hours (Low) or 3 hours (High)
• Total time: 6 hours 10 minutes
• Yield: 6 servings
• Intensity: Very Easy (Beginner-friendly)
• Dietary Notes: Vegetarian, Gluten-Free, Nut-Free, Egg-Free (Easily adaptable for vegan diets)

Ingredients

• 1 medium head of green cabbage , cored and cut into 6 thick wedges
• 2 pounds Yukon Gold or Russet potatoes , peeled and cut into large chunks (about 2-inch pieces)
• 1/4 cup (1/2 stick) unsalted butter , cut into small cubes (substitute with olive oil or vegan butter for a dairy-free/vegan option)
• 1 cup low-sodium vegetable broth (or chicken broth if preferred)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly cracked black pepper

Instructions

Step 1: Prep the Vegetables

1. Start by rinsing your green cabbage head under cold water and patting it dry. Place it on a cutting board, remove any damaged outer leaves, and cut it into 6 equal wedges, making sure to leave a bit of the core intact on each wedge so they hold their shape during cooking. Peel your potatoes and chop them into uniform 2-inch chunks. Uniform sizing ensures that all the potatoes cook evenly at the exact same rate.

Step 2: Layer the Slow Cooker

1. Lightly grease the inside of your slow cooker insert with a touch of non-stick cooking spray or a little olive oil to prevent sticking. Place the chopped potato chunks evenly across the bottom of the slow cooker. Carefully arrange the cabbage wedges on top of the bed of potatoes, packing them in snugly so they sit securely.

Step 3: Season and Add Liquids

1. In a small bowl, whisk together the vegetable broth, garlic powder, kosher salt, and black pepper. Pour this seasoned broth mixture evenly over the cabbage and potatoes, aiming to moisten the top of the cabbage wedges. Next, scatter the small cubes of unsalted butter evenly across the top of the cabbage and potatoes. As the slow cooker heats up, the melting butter will slowly trickle down through the layers, enriching both the cabbage and the potatoes.

Step 4: Cook to Perfection

1. Cover your slow cooker with its lid. Set the cooking temperature to Low for 6 hours or High for 3 hours . Avoid opening the lid frequently during the cooking process, as letting the heat escape will extend the overall cooking time. You will know the dish is done when a fork easily slides through the thickest part of the potato chunks and the cabbage is exceptionally tender.

Step 5: Serve and Enjoy

1. Once the cooking time is complete, use a large spoon or spatula to gently transfer the tender cabbage wedges and potatoes to a serving platter or shallow bowls. Spoon any remaining savory pan juices from the bottom of the slow cooker directly over the top of the vegetables for extra moisture and rich flavor. Serve hot and enjoy!

Nutrition

Calories: 185 kcal · Protein: 4g · Fat: 6g Saturated Fat: 3.5g · Carbohydrates: 30g Dietary · Saturated Fat: 3.5g Cholesterol: 15mg · Fiber: 4g · Sugar: 4g · Sodium: 380mg