Crockpot Pork and Cabbage with Smoked Sausage
This pork and cabbage crockpot recipe is old-fashioned comfort food: tender pork shoulder, sweet cabbage wedges and smoked sausage in a light broth. The slow cooker makes the pork fall-apart soft, and the cabbage goes in late so it stays silky and not mushy.
6
servings20
minutes8
hoursCubed pork shoulder slow cooks with onion, apple cider and mustard, then cabbage and smoked sausage finish in the same pot. A one-pot dinner with its own broth.
Ingredients
2 1/2 lb boneless pork shoulder, cut into 2-inch chunks
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 large yellow onion, sliced
4 cloves garlic, minced
1 cup apple cider
1 cup low-sodium chicken broth
2 tbsp whole grain mustard
1 tbsp apple cider vinegar
1 tsp caraway seeds
1 small head green cabbage, cut into 8 wedges
12 oz smoked sausage, sliced 1/2 inch thick
3 medium carrots, cut in 2-inch pieces
Directions
- Season the pork with the salt and pepper. Heat the oil in a skillet over medium-high heat and brown the pork on two sides, about 4 minutes per batch.
- Put the onion, garlic and carrots in a 6-quart slow cooker and set the pork on top.
- Whisk the cider, broth, mustard, vinegar and caraway together and pour it over the meat.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the pork is starting to turn tender.
- Lay the cabbage wedges and sausage slices over the pork. Press them down gently so most of them sit in the liquid.
- Cover and cook on LOW for 2 to 3 more hours or on HIGH for 1 to 1 1/2 hours, until the cabbage is soft and the pork is fork-tender. Pork must reach at least 145 degrees F, and shoulder is best when it pulls apart.
- Move the cabbage, pork and sausage to a serving dish with a slotted spoon.
- Skim fat from the broth, taste and add salt or a splash of vinegar, then ladle some broth over the top.
Notes
- Pork loin works but dries out faster, so shorten the first stage to 3 hours on LOW. Skip the sausage for a plain version, or use kielbasa if you like it. Serve with boiled potatoes or buttered egg noodles. Store leftovers up to 4 days in the fridge in their broth. Cabbage softens more when reheated, which many people like.
Why pork and cabbage belong in the slow cooker
Pork shoulder has enough fat and connective tissue to turn tender after hours of heat. That fat melts into the broth and carries flavor to the cabbage, which would taste flat if you cooked it in plain water.
Timing is the secret. The pork gets a head start, and the cabbage and sausage join for the last two to three hours. That way the pork is soft, the cabbage is sweet and tender, and nothing falls apart into mush.
Cabbage and pork are also a good match in terms of cost. A single shoulder and a head of cabbage feed six people with little spend, and the leftovers taste better the next day.
Picking pork, cabbage and sausage
Pork shoulder: Also called Boston butt. Buy boneless and cut it into big 2-inch chunks so it does not shred before the cabbage is done.
Green cabbage: Choose a firm, heavy head with tight leaves. Cut it through the core into wedges so each piece holds together.
Smoked sausage: Any fully cooked smoked sausage works, such as kielbasa or andouille. It adds salt and smoke, so go easy on added salt.
Apple cider: Unsweetened cider adds a fruity edge that suits pork. Apple juice is fine, but skip any with added sugar.
Caraway: A small pinch gives the dish its classic, slightly peppery note. Leave it out if you dislike it.
Onion and carrots: They sweeten the broth as they cook. Slice the onion thick so it melts into the pot without disappearing entirely.
Tips for tender pork and silky cabbage
Brown the pork: Searing gives you roasted flavor that does not come from slow cooking alone. It adds ten minutes and improves the whole pot.
Add the cabbage late: The most common mistake is putting cabbage in at the start. After eight hours it turns gray and watery. Add it for the last two or three hours.
Skim before serving: Pork shoulder gives off fat. A quick pass with a spoon or a fat separator keeps the broth clean and bright.
Keep the wedges together: Leave a bit of core on each cabbage wedge. It holds the leaves in place so you can lift the wedges out whole with a spoon.
Swaps and variations
For a lighter pot, use boneless skinless chicken thighs instead of pork and cut the cook time to 4 hours on LOW before adding the cabbage. A spoonful of brown sugar softens the vinegar for people who like a sweeter broth. Red cabbage also works, though it turns the broth purple.
Do not use pre-shredded coleslaw mix. It has too little body, and it breaks down into limp strings in the hot broth.
If you like a bit of tang, stir a spoonful of sauerkraut into the pot in the last half hour. It adds sour crunch and goes well with the sausage and caraway.
What to serve with it
Boiled baby potatoes in butter and parsley are the traditional partner, and the broth soaks right in. Add a slice of rye bread and a spoonful of grainy mustard on the table, and you have a plain, warm, weeknight dinner.
Storing and reheating
Store the pork, cabbage and broth together in a covered container for up to 4 days. Freeze the pork and broth without the cabbage for up to 3 months, since cabbage turns soft after thawing.
Reheat in a pot over medium-low heat until steaming, adding a splash of water if the broth has reduced.
The cabbage keeps softening in the fridge, so reheat it just until hot to stop it from going limp. A squeeze of lemon or a dash of vinegar wakes the flavors back up.
Crockpot Pork and Cabbage with Smoked Sausage at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless pork shoulder, olive oil, kosher salt, black pepper
Tips for Crockpot Pork and Cabbage with Smoked Sausage
Pork loin works but dries out faster, so shorten the first stage to 3 hours on LOW. Skip the sausage for a plain version, or use kielbasa if you like it. Serve with boiled potatoes or buttered egg noodles. Store leftovers up to 4 days in the fridge in their broth. Cabbage softens more when reheated, which many people like.
Crockpot Pork and Cabbage with Smoked Sausage FAQ
How long does Crockpot Pork and Cabbage with Smoked Sausage take?
Crockpot Pork and Cabbage with Smoked Sausage takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Pork and Cabbage with Smoked Sausage serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pork and Cabbage with Smoked Sausage?
14 ingredients, led by boneless pork shoulder, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
