Slow Cooker 4-Ingredient Cabbage and Potatoes
Tender cabbage wedges, chunky yellow potatoes, and sliced onion cook slowly with butter until soft, savory, and comforting. This simple old-fashioned side dish is ideal for family dinners, potlucks, or serving alongside ham, sausage, chicken, or cornbread.
Ingredients
- 1 small head green cabbage 2 to 2 1/2 lb, cored and cut into 6–8 thick wedges
- 2 lb yellow potatoes scrubbed and cut into 1 1/2-inch chunks
- 1 large yellow onion thickly sliced
- 6 tbsp unsalted butter cut into pieces
- 2 tsp kosher salt plus more to taste
- 1 tsp black pepper
- 3 cups water
Instructions
- Remove any bruised outer leaves from the cabbage.
- Cut the cabbage into 6–8 thick wedges, leaving part of the core attached to each wedge so they hold their shape.
- Cut the potatoes into roughly 1 1/2-inch chunks and slice the onion into thick rounds or half-moons.
- Arrange the potatoes in an even layer in the bottom of a 6-quart or 7-quart slow cooker.
- Scatter the sliced onion over the potatoes, then nestle the cabbage wedges on top.
- Sprinkle the salt and black pepper evenly over the vegetables.
- Dot the butter over the cabbage, pushing a few pieces between the wedges.
- Pour the water gently around the edges of the slow cooker without washing away the seasoning.
- Cover and cook on low for 6–7 hours, or on high for 3 1/2–4 hours, until the potatoes are fork-tender and the cabbage is soft.
- Taste the cooking broth, adjust the salt and pepper as needed, and serve warm.
Notes
Leaving a little cabbage core attached helps the wedges stay intact. Add sliced smoked sausage or ham for a heartier one-pot meal.
Nutrition
Calories: 310kcal
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