Cabbage and Sausage Crock Pot
Warm, hearty, and bursting with comforting flavors, this Cabbage and Sausage Crock Pot recipe is the ultimate one-pot meal perfect for busy weeknights or cozy weekends. Featuring tender green cabbage, smoky sausage, rustic russet potatoes, sweet carrots, and a fragrant medley of seasonings, this slow-cooked dish delivers incredible depth of flavor with minimal effort. A quick sauté of the sausage and aromatics enhances the richness, while the slow cooker does the rest, blending the ingredients into a savory, nourishing stew. With just 15 minutes of prep and a hands-off cooking process, this gluten-free recipe is a stress-free way to serve up a balanced, satisfying dinner for the whole family. Ideal for meal prepping or a fuss-free family meal, this Cabbage and Sausage Crock Pot recipe is comfort food at its finest!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 pound Smoked sausage
- 3 medium Russet potatoes
- 3 medium Carrots
- 1 large Yellow onion
- 2 cloves Minced garlic
- 4 cups Chicken broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 piece Bay leaf
Instructions
Begin by preparing the vegetables. Chop the cabbage into bite-sized chunks, peel and dice the potatoes, peel and slice the carrots, and finely dice the onion.
Slice the smoked sausage into 1/4-inch rounds.
In a skillet over medium heat, add the olive oil and sauté the sausage for 4-5 minutes until lightly browned on the edges. Transfer the sausage to the crock pot.
In the same skillet, sauté the onions and minced garlic for 2-3 minutes until fragrant. Add them to the crock pot.
Layer the chopped cabbage, diced potatoes, and sliced carrots on top of the sausage and onion mixture in the crock pot.
Pour the chicken broth over the vegetables until they are mostly covered. Stir gently to combine.
Add the salt, black pepper, paprika, dried thyme, and bay leaf to the crock pot. Stir to distribute the seasonings evenly.
Cover the crock pot with a lid and cook on low for 6 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
Remove the bay leaf before serving. Taste and adjust seasonings with additional salt and pepper, if needed.
Serve warm and enjoy your comforting Cabbage and Sausage Crock Pot meal!
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9966 mg | 433% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 39.6 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6159 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
