Smoked Sausage Crockpot Dinner with Cabbage and Potatoes
Smoked sausage crockpot dinners are about as easy as it gets. Sliced sausage, cabbage and baby potatoes cook in a light broth, and the sausage flavors everything in the pot.
6
servings15
minutes5
hoursSmoked sausage simmers with cabbage, baby potatoes and carrots in a seasoned broth until everything is tender.
Ingredients
1 1/2 lb smoked sausage, sliced into 1-inch pieces
1 lb baby potatoes, halved
3 carrots, sliced thick
1 medium head green cabbage, cut into wedges
1 yellow onion, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp caraway seeds
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp butter
Directions
- Layer the potatoes, carrots and onion in the bottom of a 6-quart slow cooker.
- Add the garlic. Whisk the broth, mustard, vinegar, caraway, paprika, salt and pepper and pour it over the vegetables.
- Lay the sausage on top.
- Place the cabbage wedges over the sausage. They steam on top and stay tender.
- Dot the cabbage with the butter.
- Cover and cook on LOW for 5 hours or HIGH for 2 1/2 to 3 hours.
- The potatoes should pierce easily with a fork and the sausage should read 165°F.
- Stir gently, spooning the broth over the cabbage.
- Serve in shallow bowls with extra mustard.
Notes
- Beef smoked sausage or kielbasa both work. Turkey sausage gives a lighter result. Skip the caraway if you do not like it. Leftovers keep 4 days and reheat nicely. Add a splash of broth when warming.
Why layering helps
A smoked sausage dinner in the slow cooker is simple, cheap and filling. The order matters, though. Potatoes and carrots go on the bottom, where they sit in the hot broth. The sausage goes on top of them, and the cabbage goes on top of that to steam. It feeds six hungry people, and everything cooks in one pot, so there is only one dish to wash.
Smoked sausage is fully cooked, so it adds flavor without long cooking. The mustard and vinegar broth cuts through the fat, and caraway gives it that classic cabbage-and-sausage taste. Five hours on LOW leaves everything tender without turning to mush.
Ingredient notes
Smoked sausage: Use a good smoked sausage, pork or beef. Look for a firm link with a bit of snap. Cut it into 1-inch pieces. Prick the sausage a few times with a fork so the flavor can mingle with the broth.
Baby potatoes: Halve them so they cook at the same speed as the carrots. Waxy potatoes hold their shape better than russets. Peel the carrots and cut them thick, around 1 inch, so they do not turn soft before the potatoes are done.
Green cabbage: Cut a medium head into wedges and keep the core attached, so the leaves stay together while they cook.
Dijon mustard and apple cider vinegar: These two give the broth a tangy edge. Together with caraway, they make the flavor of a classic cabbage and smoked sausage crockpot dinner.
Caraway seeds: A teaspoon is enough for a pot this size. They taste of rye bread, and you can leave them out if your family does not like them.
Tips for the best result
Keep the potatoes on the bottom: They need the most heat. If they end up on top, they stay hard while the cabbage turns to mush.
Cut the cabbage in thick wedges: The most common mistake is cutting it too thin. Thin shreds go limp in an hour. Thick wedges steam and stay tender. The cabbage on top shrinks as it steams, so a full wedge that looks like too much at the start will fit the pot fine.
Check the potatoes with a fork: Slow cookers differ. Start checking at 4 1/2 hours on LOW, and stir gently when you serve, spooning the broth over the cabbage.
Variations for crockpot recipes with smoked sausage
Use beef smoked sausage for a leaner pot, or turkey sausage for lighter fat, and add 30 minutes of cook time if the links are large. Swap the cabbage for green beans or add a sliced bell pepper. Stir a spoonful of sour cream into the broth for a creamier version. A splash of beer in place of half the broth adds a malty flavor that suits the mustard and caraway.
Do not add milk or cream at the start, because it will curdle during a long cook. Add dairy only at the end, if at all.
What to serve with it
Serve in shallow bowls with extra mustard and a slice of rye bread for dunking. A bowl of applesauce or a crisp cucumber salad goes well beside the sausage and cabbage. Pickles or a spoonful of sauerkraut on the side suit the smoky, tangy flavors.
Storing and reheating
Leftovers keep for 4 days in the fridge, covered. Reheat in a pot with a little broth over medium heat, or in the microwave. The cabbage softens more on reheating, and the potatoes may break up, but the flavor is even better the next day.
Smoked Sausage Crockpot Dinner with Cabbage and Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by smoked sausage, baby potatoes, carrots, head green cabbage
Tips for Smoked Sausage Crockpot Dinner with Cabbage and Potatoes
Beef smoked sausage or kielbasa both work. Turkey sausage gives a lighter result. Skip the caraway if you do not like it. Leftovers keep 4 days and reheat nicely. Add a splash of broth when warming.
Smoked Sausage Crockpot Dinner with Cabbage and Potatoes FAQ
How long does Smoked Sausage Crockpot Dinner with Cabbage and Potatoes take?
Smoked Sausage Crockpot Dinner with Cabbage and Potatoes takes 5 hours of cooking after 15 minutes of prep.
How many people does Smoked Sausage Crockpot Dinner with Cabbage and Potatoes serve?
This recipe makes 6 servings.
What do I need to make Smoked Sausage Crockpot Dinner with Cabbage and Potatoes?
14 ingredients, led by smoked sausage, baby potatoes, carrots, head green cabbage. Amounts are in the recipe card above.
