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Slow Cooker Sausage, Cabbage, and Potatoes
A cozy and hearty meal ideal for St. Patrick’s Day or any time you need a comforting dinner.
Servings 4 servings
Calories 350kcal
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion large, chopped
- 4 cloves garlic minced
- 5 Yukon gold potatoes small/medium, cut into 3/4 inch pieces
- 12 ounces smoked turkey sausage such as kielbasa
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 cup water
- 5 cups cabbage chopped, about 1 large head
- 1 cup chopped roasted red bell peppers from a jar
Instructions
Cooking Steps
- In a large pot over medium, melt butter with olive oil. Once the butter has melted, add onions and sauté until they begin to soften and turn translucent; about 5 minutes. Add the garlic and cook for 1 additional minute.2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, 1 yellow onion
- Add potatoes, sausage, salt, oregano, and pepper. Stir and cook until sausage begins to brown, about 5 minutes.4 cloves garlic, 5 Yukon gold potatoes, 12 ounces smoked turkey sausage, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons dried oregano
- Transfer the entire pot to a 5-quart or larger slow cooker and cover with 1/4 cup water. Cover and cook on low for 6-8 hours.1 teaspoon ground black pepper
- For the last 30 minutes of cooking, stir in the cabbage and red bell peppers.1/4 cup water, 5 cups cabbage
- Once the cabbage and peppers are tender, serve warm.
Notes
This slow cooker sausage, cabbage, and potatoes meal is the perfect recipe to serve on St. Patrick’s Day or anytime you need a cozy dinner.
For a twist, try different types of sausages!
Store leftovers in an airtight container in the fridge for up to 3 days.
For a twist, try different types of sausages!
Store leftovers in an airtight container in the fridge for up to 3 days.