Four-Ingredient Slow Cooker Cabbage and Potato Boil
A simple slow cooker cabbage and potato boil made with tender cabbage wedges, whole gold potatoes, savory broth, and butter. This cozy four-ingredient dish is budget-friendly, comforting, and perfect as a rustic side or light meatless meal.
Ingredients
- 1 small head green cabbage about 2 to 2 1/2 lb, cored and cut into 6–8 large wedges
- 1 1/2 lb small gold potatoes scrubbed and left whole
- 4 cups low-sodium vegetable or chicken broth
- 3 tbsp salted butter cut into pieces
- salt and black pepper optional, to taste
Instructions
- Remove any wilted outer leaves from the cabbage.
- Cut the cabbage into 6–8 large wedges, keeping a little core attached so the wedges hold together.
- Scrub the potatoes well, trim any bad spots, and leave them whole.
- Place the potatoes in the bottom of a 5- to 6-quart slow cooker in a mostly single layer.
- Nestle the cabbage wedges on top of and around the potatoes without packing them too tightly.
- Pour the broth over the vegetables.
- Dot the butter pieces evenly over the cabbage.
- Season lightly with salt and black pepper if desired.
- Cover and cook on low for 7–9 hours, or on high for 4–5 hours, until the potatoes are fully tender and the cabbage is silky and translucent.
- If the potatoes or cabbage are not tender enough, cook for another 30 minutes.
- Taste the broth and adjust with more salt, black pepper, or a splash of cider vinegar if desired.
- Lift the cabbage wedges out carefully, spoon the potatoes alongside, and ladle hot broth over each serving.
Notes
Keep the cabbage core attached so the wedges hold together. Serve with plenty of broth, as it carries much of the buttery flavor.
Nutrition
Calories: 235kcal
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