Slow Cooker Cabbage and Smoked Sausage!!!

Step 3: Layer in the Slow Cooker

Add everything to the slow cooker in layers:

First, a bit of cabbage.
Then, add sausage, onions, garlic, and carrots.
Sprinkle in paprika, black pepper, and salt.
Repeat the layers until all ingredients are in the pot.

Step 4: Add the Liquid

Pour in the chicken broth. You don’t need to cover everything — the cabbage will release its own juices as it cooks.

Step 5: Cook Low and Slow

Set your slow cooker to:

Low for 6–7 hours, or
High for 3–4 hours.

Stir once halfway through if you’re home, but it’s not mandatory.

The cabbage should become soft but not mushy, and the sausage will infuse the dish with smoky, savory flavor.

Step 6: Taste and Finish

Once cooked, taste and adjust seasoning:

Add more salt or pepper as needed.
For a little zing, stir in a splash of apple cider vinegar or a dash of hot sauce.

🍽 How to Serve It

This dish is a complete meal on its own, but you can also serve it with:

Mashed potatoes
Crusty bread or cornbread
Steamed rice
Fried eggs for a breakfast-style twist

💡 Tips and Variations

Add Potatoes: Cube 2–3 medium potatoes and layer them with the cabbage.
Make It Spicier: Use spicy andouille sausage and add red pepper flakes.
Add Beans: White beans or cannellini make it even heartier.
Make it Low-Carb: Skip the carrots and potatoes for a keto-friendly version.

🥄 Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 2 months.
Reheat: Microwave or simmer on stovetop until warmed through.

📝 Final Thoughts

Slow Cooker Cabbage and Smoked Sausage is more than just a meal — it’s a warm, comforting hug in a bowl. It’s proof that simple ingredients, when cooked slowly and thoughtfully, can create something deeply satisfying and full of flavor.

Whether it’s a cold winter night or a busy weekday, let your slow cooker do the heavy lifting while you sit back and wait for your kitchen to fill with the mouthwatering aroma of smoked sausage and tender cabbage.

Would you like a printable version or a low-sodium variation of this recipe?