Slow Cooker Cabbage and Sausage (Crockpot)

overhead view of cabbage with sausages in a white bowl with bread and thyme around it.

4.34 from 6 votes

Slow Cooker Cabbage and Sausage (Crockpot)

This delicious slow cooker cabbage and sausage recipe makes a simple and satisfying meal, perfect for the cold winter months; it is comfort food at its best.

Prep Time15

Cook Time4

Course: Beef, Pork and Lamb

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Calories: 732kcal

Author: Adina

Equipment

Slow Cooker/ Crockpot

Ingredients

2 lbs white cabbage 1 kg
4.5 oz bacon or pancetta 125 g, Note 1
1 onion 5.5 oz/ 150 g
2 cups chicken stock 500 ml, Note 2
2 tablespoons tomato paste
14 oz sausages smoked/cured, 350 g, (Note 3)
1 medium carrot
3 garlic cloves
1 tablespoon dried thyme
1 tablespoon brown sugar
½ teaspoon fine sea salt or Kosher
¼ teaspoon black pepper
½ teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon red chili flakes
fresh thyme or parsley optional

Instructions

Cabbage: Half it and remove the core. Chop the cabbage roughly (1 inch/ 2.5 cm pieces) and place it in the slow cooker.
Chop bacon and onions.
Cook bacon for 1-2 minutes in a pan until the fat is rendered. Add the onions and cook, often stirring, for another 2-3 minutes until the onion is softer.
Slice carrots and grate garlic cloves.
In the meantime, whisk the tomato paste into the stock. Pour everything into the slow cooker.
Combine: Slice the sausages, place them on the cabbage, add bacon and onions, carrots, garlic, salt, pepper, thyme, brown sugar, sweet and smoked paprika, chili flakes. Mix well.
Cook on high for 3 hours or on low for 6 hours. Check that the cabbage is done to your liking and increase the cooking time slightly if you feel it needs more time.
Adjust the seasoning and sprinkle with fresh thyme or parsley before serving.

Notes

I prefer pancetta because I can chop in cubes myself or buy it chopped into larger pieces. However, bacon slices are fine. They should be roughly chopped.
It is preferable to use low sodium stock. Adjust the salt you need accordingly.
Most of the time, I use kielbasa/cabannosi; they are smoked/cured Polish sausages. However, you can use other kinds of links like chorizo, andouille, and so on.

Nutrition