Slow Cooker 4-Ingredient Sausage and Cabbage

Tip: Keeping the potatoes at the very bottom is key because they require the most direct heat to become tender. Since yellow potatoes (like Yukon Gold) have a waxy texture, they’ll get creamy without turning into mush.

Step 2: Add the Cabbage: Layer the cabbage over the potatoes. It might look like it’s overflowing, but don’t worry—cabbage is mostly water and will shrink significantly as it cooks.

Step 3: Arrange the Sausage: Place your sausage rounds over the cabbage. By placing them on top, the fat and smoke flavor from the meat will season the vegetables as it drips down.

Step 4: Pour and Cook: Pour the chicken broth over everything. Cover and cook on LOW for 6/8 hours or on HIGH for 3/4 hours. You’ll know it’s ready when the cabbage is translucent and the potatoes are fork-tender.

Step 5: Stir and Serve: Gently stir the pot to distribute the sausage and juices, being careful not to smash the soft potatoes. Serve in deep bowls to capture all that delicious “pot likker” (broth) at the bottom.