Crockpot Sausage, Potato, and Cabbage Recipe
This Crockpot Sausage, Potato, and Cabbage Recipe is a timeless comfort meal that is easy to throw together and enjoy on busy weeknights all year round.
Polish Sausage Dinner
Growing up in the Midwest, my mom made this meal but she called it “Polish Sausage Dinner” at least once a week. It was a simple yet comforting dish that we all enjoyed and looked forward to when we came home. It combines smoked sausage, potatoes, and cabbage and is so easy to just throw in the slow cooker. I made just a few adjustments but kept all the main ingredients to give that wonderful home cooked flavor. I love to make this classic dish with a side of biscuits or cornbread. While this makes a perfect meal for St. Patrick’s Day, I’ve enjoyed it all year round for an easy weeknight meal.
Why You Will Love This Recipe
Flavorful! This meal is packed with savory meat and potato flavors.
Easy! Only a handful of simple ingredients easily made in the Crock Pot.
Hearty! No need for anything else since this is a filling comfort-food meal.
Ingredients
- Smoked Sausage– Pick any flavor you enjoy like Polish, Andouille, or Turkey. No need to take the casing off. Just slice it up and throw it in.
- Potatoes– I often use a softer potato like Russet since it will take a shorter amount of time to cook rather than a hearty potato like Gold or Red but this is up to you. It is also up to your personal preference if you want to keep the skin on or peel it before cooking.
- Cabbage– The most common and readily available is the green cabbage but the purple could be used as well. Keep in mind that the purple color with stain the potatoes as it cooks.
- Carrots– I used baby carrots to make it easier but you can also use peeled regular carrots as well.
*See the recipe card at the bottom of the page for detailed instructions and a list of ingredients.
Step-by-Step Instructions
- Prep: Slice the sausage, potatoes, carrots, cabbage, and onion and throw it all into the slow cooker. I noticed while testing this recipe that it is better to put the potatoes and carrots on the bottom since they take the longest to cook.
- Cook: Let this dish cook for 4 hours on low or until the potatoes and carrots are tender.
- Serve: Enjoy!
Frequently Asked Questions
This dish can be served as a stand alone meal with or without broth in a bowl. It tastes delicious with a little melted butter on top.
When cooking for a shorter period of time, choose a softer potato such as a Russet. It tends to cook down quicker. A heartier potato such as Gold or Red work well when cooking for longer periods of time.
Storage Options
To store: Allow to cool and store in an air-tight container in the refrigerator for up to 3 days.
Helpful Tips
* Cooking the potatoes and carrots on the bottom will help them soften easier than when mixed together.
* Add any extra vegetables you like such as green beans, mushrooms, or even sauerkraut.
* Spice it up with different smoked sausage flavors such as Cheddar or Jalapeño.
More Dinner Recipes
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Crockpot Sausage, Potato, and Cabbage Recipe
Ingredients
- 1 pound smoked sausage
- 1 small onion
- 1/2 pound baby carrots
- 1/2 head cabbage
- 2 pounds potatoes see notes
- 2 cups chicken broth
- 1 teaspoon seasoning salt
- pepper to taste
Instructions
- Prepare the vegetables by chopping potatoes, cabbage, and onion into 1-inch pieces. Cut the baby carrots in half.
- Slice the sausage into 1/2-inch thick round slices.
- Layer in the Crock Pot: potatoes, carrots, onion, cabbage, and sausage. Sprinkle with seasonings over the top. Pour in the chicken broth.
- Cover and cook on low 4 hours when using Russet potatoes or 6-8 hours when using Red or Gold potatoes.
- Serve and enjoy!
Notes
- Cool and store in an air-tight container in the refrigerator for up to 3 days.
- Russet potatoes are softer and tend to cook down quicker. Cook on low for 4 hours or until tender.
- Gold or Red potatoes are heartier and take longer to cook. Cook on low for 6-8 hours or until tender.
- Peel or leave the skin on the potatoes- it’s up to you!
- Use any type of smoked sausage like Polish, Andouille, or Turkey.
