Classic Crock Pot Kielbasa Cabbage Potatoes and Carrots Healt
Warm up your kitchen with the hearty, comforting flavors of this Classic Crock Pot Kielbasa Cabbage Potatoes and Carrots recipe. Packed with wholesome ingredients like juicy kielbasa sausage, tender cabbage, red potatoes, and sweet carrots, this dish is perfectly seasoned with garlic, thyme, and a splash of apple cider vinegar for a tangy twist. Made effortlessly in a slow cooker, this one-pot wonder combines caramelized kielbasa with layers of vibrant veggies and a flavorful broth, simmered to perfection. Ideal for busy weeknights or cozy family dinners, it’s a satisfying, nutrient-rich meal that’s as easy to make as it is delicious. Perfectly portioned for six and loaded with rustic charm, this crock pot classic is comfort food at its best!
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 1 medium head cabbage
- 6 medium red potatoes
- 4 large carrots
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 whole bay leaf
Instructions
Slice the kielbasa sausage into 1/2-inch thick rounds and set aside.
Cut the cabbage into wedges, core removed, and set aside.
Scrub the red potatoes and slice them into quarters.
Peel the carrots and cut them into 2-inch pieces.
Peel and slice the onion into thin rounds.
Peel and mince the garlic cloves.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Brown the kielbasa slices for 2-3 minutes per side until lightly caramelized, then transfer them to the crock pot.
Layer the cabbage wedges, potatoes, carrots, and onion on top of the kielbasa in the crock pot.
In a mixing bowl, stir together the chicken broth, remaining 1 tablespoon of olive oil, apple cider vinegar, salt, black pepper, dried thyme, and minced garlic.
Pour the broth mixture over the ingredients in the crock pot and add the bay leaf to the center.
Cover the crock pot with its lid and set it to cook on low for 6 hours or high for 3-4 hours, until the vegetables are tender and the flavors well combined.
Remove and discard the bay leaf before serving.
Serve warm as a complete meal, and enjoy the hearty taste of this classic dish!
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 8135 mg | 354% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 57.0 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 8150 mg | 173% | |
*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.
