My grandfather lived on this simple 4-ingredient rustic meal during his youth. It is incredibly comforting, budget friendly, and stews all day into savory perfection!
This Slow Cooker Cabbage and Potato Boil is the kind of simple, cozy comfort food that’s easy to throw together and always satisfying. The potatoes cook until perfectly tender while the cabbage slowly softens in the rich broth, creating a buttery, flavorful dish with very little effort required.
With only a few basic ingredients, this recipe makes a hearty side dish or a light, comforting meal that’s perfect for busy days or cozy evenings at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small gold potatoes, whole | 1½ lbs |
| Green cabbage, cut into wedges | 1 head (about 2–2½ lbs) |
| Vegetable or chicken broth | 4 cups |
| Salted butter, cut into pieces | 3 tbsp |
Directions
Step 1: Prepare the Vegetables
Cut the cabbage into 6–8 large wedges, leaving part of the core attached so the wedges hold together during cooking. Wash the potatoes thoroughly and keep them whole.
Step 2: Add to the Slow Cooker
Place the potatoes into the bottom of a 5–6 quart slow cooker. Arrange the cabbage wedges over the top.
Step 3: Add Liquid and Butter
Pour the broth over the vegetables until it reaches about halfway up the cabbage wedges. Scatter the butter pieces evenly across the top.
Step 4: Cook Slowly
Cover and cook on:
- LOW: 7–9 hours
or - HIGH: 4–5 hours
The vegetables are done when the potatoes are tender and the cabbage is soft and buttery.
Step 5: Serve Warm
Carefully transfer the potatoes and cabbage wedges to serving plates. Spoon some of the warm cooking broth over the top before serving.
Optional Add-Ins
• Black pepper
• Garlic cloves
• Sliced onions
• Smoked sausage or bacon
• Fresh parsley
